Description
Delight in these elegant Raspberry Rose Macarons, crafted using the Swiss meringue method for delicate rose-flavored almond shells paired with a luscious raspberry rose buttercream filling. Perfectly crisp on the outside with a chewy center, this gluten-free treat embodies a harmonious blend of floral and fruity notes, ideal for special occasions or an indulgent afternoon dessert.
Ingredients
Rose Macarons
- 165 g almond flour
- 165 g powdered sugar
- 115 g egg whites (room temperature, about 4 eggs)
- 150 g sugar
- 1/2 tsp cream of tartar
- 1 tsp rose water
- Pink gel food color
Raspberry Rose Buttercream
- 4 oz unsalted butter (room temperature, 1 stick)
- 8 oz powdered sugar (sifted)
- 1- 2 Tbsps raspberry powder (freeze-dried raspberry powder)
- 1- 2 Tbsps cream or milk
- 1/4 tsp rose water
- Pinch of salt
Instructions
- Prepare Baking Sheets: Line three baking sheets with baking mats, parchment paper, or teflon paper as preferred. Fit a piping bag with a round tip and set aside for use.
- Combine Dry Ingredients: Pulse the almond flour and powdered sugar together in a food processor to blend evenly, then sift into a bowl to discard any large chunks. Whisk the dry ingredients gently and set aside.
- Make Swiss Meringue: In a clean stand mixer bowl, combine egg whites, sugar, and cream of tartar. Place the bowl over a double boiler and whisk constantly until the sugar is completely dissolved (about 30-90 seconds). Remove from heat, dry the bowl bottom, and attach to stand mixer. Whisk on medium speed until stiff, glossy peaks form, approximately 10-15 minutes.
- Mix Batter: Add the sifted dry ingredients, rose water, and pink gel food coloring to the meringue. Switch to the paddle attachment and mix on low for about 20 seconds until just combined. Gently fold the batter until it loosens and flows like lava.
- Pipe Macarons: Transfer batter to the prepared piping bag and pipe small rounds onto the baking sheets. Tap sheets gently to release air bubbles. Let shells dry until a skin forms on top—about 30 minutes—when you can lightly brush the tops with your finger without batter sticking.
- Bake Macarons: Preheat oven to 290°F (143°C). Bake macarons for 18-20 minutes, rotating trays every 5 minutes for even baking. They are done when feet are firm and shells do not wiggle when poked.
- Cool Shells: Allow macaron shells to cool on baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.
- Prepare Buttercream: Beat softened butter for 7-10 minutes until creamy, scraping bowl as needed. Add one third of powdered sugar and raspberry powder, mixing on low until combined, then medium-low speed for 1-2 minutes. Scrape bowl and repeat with remaining powdered sugar additions. Add cream or milk gradually until desired consistency is reached. Stir in rose water and a pinch of salt, mixing on low until well incorporated.
- Assemble Macarons: Once shells are cool, pipe a small amount of buttercream onto the bottom of one shell and sandwich with another. Refrigerate assembled macarons overnight to allow flavors to meld.
- Serve: Remove macarons from fridge and let stand at room temperature for 30 minutes before enjoying their full flavor and perfect texture.
Notes
- * Raspberry powder is made by pulsing freeze-dried raspberries in a food processor, then sifting out seeds and large chunks.
- ** Teflon paper is preferred over silicone baking mats for best results.
- Resting and baking times may vary depending on your oven and local climate; adjust accordingly.
- Piping skill affects the total yield—expect a few more or fewer finished macarons depending on size and consistency.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French
