These Rose Macarons are perfect all year round. The macaron shell is a delicate pink colour and the buttercream filling is flavored with rose.
Prep Time1hr
Cook Time20mins
Assembling Time20mins
Course: Dessert
Cuisine: French, Indian
Keyword: macarons, rose, rosemacarons
Servings: 15macarons
Calories: 130kcal
Equipment
Electric hand mixer or stand mixer with whisk attachment
Food processor or sifter
Sheet tray
Kitchen scale
Piping bags and 1cm piping tip
Ingredients
70gEgg whiteegg whites from 2 eggs, at room temperature
55gCaster sugar
90gAlmond meal
100gPowdered (icing) sugar
4-5dropspink gel colouring
Rose Buttercream Filling
75gunsalted softened butter⅓ cup
1cuppowdered sugar
1 ½tsprose water
4-5dropspink gel coloring
Instructions
Measure all ingredients. Sift the almond meal and powdered sugar.
Place egg whites in a bowl, whisk the egg whites on a medium speed until foamy.
Slowly add in the caster sugar.
Continue to beat until the egg whites are glossy and have stiff peaks. This may take a while.
Add in the pink colouring and whisk until the colour is incorporated.
Sift the almond meal and powdered sugar into the egg white.
Slowly fold the dry ingredients into the meringue, until the batter flows of the spatula like lava and can form a figure 8 a few times without breaking.
Fill into a piping bag fitted with a round tip. Pipe 1.5 inch (3.5cm) rounds onto baking paper or silicone mat.
Set aside to rest for 15-60 minutes, until a skin has formed on the macarons. Test by touching them with your finger, no batter should stick.
Heat oven to 150c/300F.
Place in the oven for 20 minutes. If the oven has hot spots, it is best to flip the pan every 5 minutes while baking.
Remove the macarons if they no longer move when pushed on their feet.
Set aside to cool completely.
Rose Buttercream Filling
Beat the butter until smooth.
Add in the powdered sugar and rose water and beat until thick and creamy.
Fill the into a piping bag fitted with a round tip.
Assembly
Match each macaron shell with another shell of a similar size and shape.
Pipe a mound of buttercream into the centre of one side of each macaron shell. Top with the other shell.
Notes
For best results for these macarons, be sure to read the full post for tips, tricks, FAQS and more in depth instructions.