Description
These delicate Rose Macarons feature soft pink almond shells paired with a fragrant rose-flavored buttercream filling. Perfectly crisp on the outside and chewy inside, these French-inspired treats bring a floral twist to classic macarons and are ideal for special occasions or everyday indulgence.
Ingredients
Scale
Macaron Shells
- 70 g egg whites (approximately 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 (about ⅓ cup)
- 1 cup powdered sugar
- 1 ½ tsp rose water
- 4-5 drops pink gel coloring
Instructions
- Measure Ingredients: Accurately measure all ingredients. Sift the almond meal and powdered sugar together to remove lumps and ensure a fine texture.
- Whisk Egg Whites: Place the egg whites in a clean bowl and whisk on medium speed until they become foamy.
- Add Caster Sugar: Slowly add the caster sugar to the egg whites while continuing to whisk until the mixture becomes glossy and holds stiff peaks. This may take several minutes.
- Add Colouring: Incorporate 4-5 drops of pink gel colouring into the meringue, whisking gently until the colour is evenly distributed.
- Combine Dry Ingredients: Sift the almond meal and powdered sugar mixture into the egg whites to avoid lumps.
- Fold Batter: Gently fold the dry ingredients into the meringue using a spatula. Continue folding until the batter flows like lava off the spatula and you can make a figure 8 shape a few times without it breaking.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a 1 cm round tip. Pipe 1.5-inch (3.5 cm) rounds onto baking paper or a silicone mat, spacing them evenly.
- Rest Shells: Let the piped shells rest for 15-60 minutes until a skin forms on the surface. Test by touching lightly; no batter should stick.
- Preheat Oven: Heat the oven to 150 degrees Celsius (300 degrees Fahrenheit).
- Bake Macarons: Bake the shells for 20 minutes. Rotate or flip the pan every 5 minutes if your oven has hot spots to ensure even baking. Remove when the shells do not move upon touching their feet.
- Cool Completely: Allow the macarons to cool fully on the tray before handling.
- Prepare Buttercream: Beat softened butter until smooth. Gradually add powdered sugar and rose water, then beat until thick and creamy. Add pink gel colouring and mix well.
- Assemble Macarons: Pair macaron shells of similar size and shape. Pipe a mound of rose buttercream onto one shell and sandwich with the matching shell. Press gently to adhere.
Notes
- For best results, carefully read through detailed tips and FAQs on macaron technique to avoid common pitfalls like cracked shells or hollow centers.
- Ensure egg whites are at room temperature before whisking to achieve optimal volume.
- Sifting dry ingredients multiple times helps create a smooth batter, which is key for even macarons.
- Resting the shells to form a skin prevents cracking and promotes a smooth smooth surface.
- This recipe yields about 15 macarons, but quantity may vary slightly based on piping size and batter consistency.
- Use gel colouring instead of liquid to avoid altering the batter's consistency.
Nutrition
- Serving Size: 1 macaron
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
