• 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, and mix until the dry ingredients are just incorporated. The batter should be thicker than normal macarons batter.
• Fill half the batter into a piping bag fitted with a 1M (open rose) tip. Pipe rosettes onto baking paper or a silpat mat.
• With the remaining batter, fold until the batter is runnier and flows of the spoon. It should make a figure 8 without easily breaking. Pipe 1.5 inch circles onto baking paper or silpat 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 rosette macaron shell with a circle shell of a similar size.
• Pipe a mound of buttercream into the centre of the circle shell and place the rosette shell on top.
• Store in the fridge for 12-36 hours to allow the macarons to mature.