Description
These delicate Rose Macarons feature a tender pink almond shell filled with fragrant rose-flavored buttercream. Perfectly balanced and visually stunning, they make an elegant dessert for any occasion.
Ingredients
Scale
Macaron Shells
- 70 g egg whites (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
- Measure and Sift Ingredients: Carefully measure all ingredients. Sift together the almond meal and powdered sugar to remove lumps and aerate the mixture.
- Whisk Egg Whites: Place egg whites in a clean bowl and whisk with an electric hand mixer or stand mixer at medium speed until foamy.
- Add Caster Sugar: Gradually add the caster sugar to the egg whites while continuing to beat until you achieve glossy, stiff peaks—this may take several minutes.
- Add Colouring: Add 4-5 drops of pink gel colouring and whisk until the colour is evenly incorporated.
- Combine Dry Ingredients: Sift the almond meal and powdered sugar again directly into the egg white mixture.
- Fold Batter: Gently fold the dry ingredients into the meringue carefully until the batter flows like lava off the spatula and forms a figure eight without breaking.
- Pipe Shells: Fill a piping bag fitted with a 1cm round tip with the batter. Pipe 1.5 inch (3.5 cm) rounds evenly spaced onto baking paper or silicone mats on a sheet tray.
- Rest Shells: Allow the piped shells to rest and form a skin for 15-60 minutes until they are no longer sticky when touched lightly with your finger.
- Preheat Oven: Heat oven to 150 degrees Celsius (300 degrees Fahrenheit).
- Bake Shells: Bake macarons for 20 minutes. If your oven has hot spots, rotate the pan every 5 minutes to ensure even baking.
- Cool Shells: Remove the macarons when they don’t move on their feet when gently pushed. Let them cool completely on the baking sheet before filling.
- Make Buttercream: Beat softened butter until smooth. Gradually add powdered sugar and rose water, beating until the mixture is thick and creamy. Add pink gel coloring for a matching hue and mix well.
- Assemble Macarons: Pair the macaron shells by size and shape. Pipe a mound of rose buttercream onto one shell and sandwich with the matching shell to complete.
Notes
- For best results, use aged egg whites at room temperature and ensure no grease is in your mixing bowl or utensils.
- Allowing the macarons to rest until a skin forms helps create their signature smooth tops and feet.
- If your oven runs hot, consider reducing the temperature to 140 degrees Celsius and increasing baking time slightly to avoid browning.
- Storing macarons in an airtight container in the refrigerator for 24 hours improves texture and flavor as the filling softens the shells.
- You can substitute rose water with vanilla extract for a different flavor profile.
Nutrition
- Serving Size: 1 macaron
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
