Raspberry Rose Macarons

Raspberry Rose Macarons

Indulge in the romance of Raspberry Rose Macarons—delicate, dreamy, and oh-so-decadent! These little beauties are like a love letter to your taste buds.

With their crisp almond shells, luscious raspberry rose filling, and a whisper of floral elegance, they’re perfect for special occasions or just because you deserve something sweet.

Don’t let the fancy reputation fool you—I’ve got all the shortcuts and tips to make these as easy as pie (or should I say macaron?).

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Whip Up the Perfect Meringue
Start by whipping egg whites into stiff peaks—this is where the magic begins! Add granulated sugar gradually to create a glossy, stable meringue. Think of it as giving your macarons a fluffy cloud to rest on.

Step 2: Fold in the Dry Ingredients
Gently fold almond flour and powdered sugar into the meringue using a spatula. This step is called “macaronage,” and it’s all about achieving the right ribbon-like consistency.

Step 3: Pipe Those Pretty Shells
Transfer the batter to a piping bag fitted with a round tip and pipe uniform circles onto a baking sheet lined with parchment paper. Tap the tray gently on the counter to release air bubbles—it’s oddly satisfying, trust me!

Step 4: Let Them Rest
Let the piped shells sit uncovered until they form a skin—you’ll know they’re ready when you can lightly touch them without sticking. This resting period is crucial for those iconic feet!

Step 5: Bake to Perfection
Bake the macarons in a preheated oven until the shells are set but not browned. Once cooled, pair similar-sized shells together for sandwiching.

Step 6: Fill with Raspberry Rose Ganache
Whisk together melted white chocolate, heavy cream, raspberry puree, and a splash of rose water for the filling. Spread or pipe it onto one shell, then top with its match. Voilà—you’ve made edible art!

Pro Tips

• Sift, Sift, Sift: Always sift your almond flour and powdered sugar to avoid lumps. Smooth shells = happy bakers!
• Patience Pays Off: Don’t rush the resting step—it’s what gives macarons their signature crisp exterior and chewy interior.
• Flavor Balance: Use high-quality rose water sparingly; too much can overpower the delicate raspberry notes.

Storage

• Store assembled macarons in an airtight container in the fridge for up to 5 days.
• For longer storage, freeze unfilled shells for up to 1 month. Thaw before filling.
• Bring macarons to room temperature before serving for the best texture and flavor.
  

Raspberry Rose Macarons

Cooking Method: Baking Cuisine: European Classics Courses: Desserts

Difficulty: Intermediate Prep Time 45 mins Cook Time 15 mins Rest Time 60 mins Total Time 2 hrs

Servings: 10 Calories: 120

Best Season: Spring, Suitable throughout the year

Dietary:

Gluten Free Vegetarian

Description

Delicate almond meringue shells filled with a creamy raspberry rose ganache. Perfect for tea parties, gifts, or treating yourself!

Ingredients

Scale

1/2x 1x 2x 3x

For the Shells:

• 1 cup almond flour
• 1 ³⁄₄ cups powdered sugar
• 3 large egg whites (room temperature)
• ¹⁄₄ cup granulated sugar
• ¹⁄₂ tsp rose water
• Pink gel food coloring (optional)

For the Filling:

• ¹⁄₂ cup heavy cream
• 1 cup white chocolate chips
• 2 tbsp raspberry puree (seedless)
• ¹⁄₂ tsp rose water

Instructions

1. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper.
2. Sift almond flour and powdered sugar into a bowl. Discard any large lumps.
3. In a stand mixer, beat egg whites on medium speed until foamy. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Mix in rose water and food coloring.
4. Gently fold the dry ingredients into the meringue in three parts. Stop when the batter flows like lava and forms a ribbon that disappears after 10 seconds.
5. Transfer the batter to a piping bag and pipe 1-inch circles onto the prepared trays. Tap the trays firmly on the counter to release air bubbles.
6. Let the piped shells rest for 30-45 minutes, or until a skin forms.
7. Bake for 12-15 minutes, rotating halfway through. Cool completely before removing from the tray.
8. For the filling, heat heavy cream until simmering. Pour over white chocolate chips and stir until smooth. Stir in raspberry puree and rose water. Chill until spreadable.
9. Pipe or spread the ganache onto half the shells, then top with matching shells. Refrigerate for 24 hours before serving.

Nutrition Facts

Servings 10

---

Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 14g5%

Dietary Fiber 1g4%

Sugars 12g

Protein 2g4%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Egg Whites: Older eggs work best for macarons. Separate them a day ahead and let them come to room temp.
• Rose Water: Adjust to taste—start with ½ tsp and go from there.
• Piping Consistency: If the batter spreads too much, you’ve overmixed. Start again if needed.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Raspberry Rose Macarons, French Dessert, Floral Treat, Easy Macarons