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Perfect Raspberry Rose Macarons

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Delicate macarons with crisp shells and a luscious raspberry rose buttercream filling, perfect for special occasions and tea parties.

Ingredients

Scale
  • 100g (3.5 oz) almond flour, finely ground
  • 100g (3.5 oz) powdered sugar
  • 75g (2.6 oz) egg whites, aged at room temperature for 24 hours (about 2 large eggs)
  • 50g (1.75 oz) granulated sugar
  • Pinch of cream of tartar
  • Red or pink gel food coloring (optional)
  • 115g (1/2 cup) unsalted butter, softened
  • 150g (1 1/4 cups) powdered sugar, sifted
  • 3 tbsp fresh raspberry puree (strained to remove seeds)
  • 1 tsp rose water
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Sift the almond flour and powdered sugar together at least twice using a fine mesh sieve to remove lumps and aerate the mixture.
  2. In a clean, grease-free bowl, whip the aged egg whites with a pinch of cream of tartar on medium speed until soft peaks form (3-4 minutes). Gradually add granulated sugar and whip on high speed until stiff, glossy peaks form (4-5 minutes). Add food coloring if using and whip to combine.
  3. Fold the almond flour mixture into the meringue in three additions using a silicone spatula. Fold gently but firmly until the batter flows slowly off the spatula in a thick ribbon and settles back within about 10 seconds.
  4. Transfer batter to a piping bag fitted with a 1/2 inch (12 mm) round tip. Pipe 1.5-inch (4 cm) circles onto parchment-lined baking sheets, spacing about 1 inch apart. Tap the baking sheet on the counter to release air bubbles.
  5. Let the piped shells rest at room temperature for 30-60 minutes until a dry skin forms on top (surface should feel dry, not sticky).
  6. Preheat oven to 300°F (150°C). Bake one tray at a time for 14-16 minutes, rotating halfway through. Shells should have feet and lift easily from parchment.
  7. While shells cool, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, beating well after each addition.
  8. Mix in raspberry puree, rose water, vanilla extract, and a pinch of salt. Beat on high for 1-2 minutes until light and fluffy. Adjust rose water or raspberry puree to taste.
  9. Pair shells of similar size. Pipe buttercream onto one shell and sandwich with its partner. Press lightly to spread filling evenly.
  10. Store assembled macarons in an airtight container in the refrigerator for at least 24 hours to let flavors meld and texture perfect.

Notes

Age egg whites at room temperature for 24 hours to improve meringue stability. Use an oven thermometer to maintain accurate baking temperature. Rest piped shells until dry to prevent cracking and help feet formation. Adjust folding technique to avoid cracked or hollow shells. Store macarons refrigerated for up to 5 days or freeze for up to 1 month. Thaw overnight in fridge before serving.

Nutrition

Keywords: macarons, raspberry rose macarons, buttercream filling, French dessert, homemade macarons, raspberry puree, rose water, delicate cookies

Find it online: https://fizzlefork.com/perfect-raspberry-rose-macarons-recipe-easy-homemade-buttercream-filling-tutorial/