Description
These Rose Macarons feature delicate pink shells made from almond meal and egg whites, filled with a fragrant rose-flavored buttercream. Perfect for special occasions or as a beautiful dessert, these macarons combine French classic technique with a hint of floral sweetness.
Ingredients
Scale
Macaron Shells
- 70 g egg white (from 2 eggs, at room temperature)
- 55 g caster sugar
- 90 g almond meal
- 100 g powdered (icing) sugar
- 4-5 drops pink gel colouring
Rose Buttercream Filling
- 75 g unsalted softened butter (⅓ cup)
- 1 cup powdered sugar
- 1 ½ tsp rose water
- 4-5 drops pink gel coloring
Instructions
- Prepare Ingredients: Measure all ingredients carefully. Sift the almond meal and powdered sugar together to remove lumps and ensure a smooth batter.
- Make Meringue: Place egg whites in a mixing bowl and whisk on medium speed until foamy using an electric hand mixer or stand mixer with whisk attachment. Gradually add caster sugar while continuing to whisk until glossy stiff peaks form, which may take several minutes.
- Add Colouring: Add the pink gel colouring drops to the meringue and whisk gently until the pink tone is evenly incorporated throughout the mixture.
- Combine Dry Ingredients: Sift the almond meal and powdered sugar into the meringue. Then gently fold the dry ingredients into the meringue using a spatula. Continue folding until the batter flows like lava and is able to form a figure 8 shape a few times without breaking.
- Pipe Macarons: Transfer the batter into a piping bag fitted with a 1cm round tip. Pipe 1.5 inch (3.5cm) diameter rounds onto a baking sheet lined with baking paper or a silicone mat. Try to pipe consistent sizes for even baking.
- Rest the Shells: Allow the piped macarons to rest at room temperature for 15-60 minutes until a dry skin forms on the surface. Test by touching; no batter should stick to your finger.
- Bake: Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit). Bake the macarons for 20 minutes. If your oven has hotspots, rotate or flip the pan every 5 minutes for even baking. The macarons are done when they no longer move when gently pressed on their base.
- Cool Completely: Remove macarons from oven and allow to cool on the tray completely before removing or assembling.
- Make Rose Buttercream: Beat softened butter until smooth and creamy. Add powdered sugar and rose water, then continue beating until the mixture is thick and fluffy. Add pink gel coloring and mix until evenly colored. Transfer buttercream to a piping bag fitted with a round tip.
- Assemble Macarons: Pair macarons of similar size and shape. Pipe a mound of rose buttercream onto one shell and sandwich with the matching shell on top, pressing gently to spread the filling evenly.
Notes
- For best results, ensure egg whites are at room temperature before whisking to achieve maximum volume.
- Sifting dry ingredients thoroughly helps prevent lumpy batter and ensures smooth shells.
- Resting the piped shells to form a skin is essential for achieving the classic macaron 'feet' during baking.
- Rotate the baking tray during baking if your oven has uneven heat to ensure evenly cooked macarons.
- If pink gel colouring is unavailable, use natural beetroot powder or omit colouring for a natural shell.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days for best texture and flavor.
- Bring macarons to room temperature before serving to enjoy the delicate texture and flavor.
Nutrition
- Serving Size: 1 macaron
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
