Description
These Rose Macarons feature delicate pink shells with a smooth, fragrant rose-flavored buttercream filling, perfect for special occasions or elegant treats all year round.
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 Ingredients: Measure all ingredients accurately. Sift together the almond meal and powdered sugar to ensure there are no lumps.
- Whisk Egg Whites: Place egg whites in a bowl and whisk on medium speed until foamy using an electric mixer.
- Add Sugar: Gradually add caster sugar while continuing to whisk until the egg whites become glossy and form stiff peaks.
- Color the Meringue: Add pink gel colouring drops and whisk to combine evenly for a uniform pink shade.
- Fold Dry Ingredients: Sift almond meal and powdered sugar again over the meringue. Gently fold the dry ingredients into the meringue using a spatula until the batter flows like lava and can form a figure 8 shape without breaking.
- Pipe Shells: Transfer batter to a piping bag fitted with a 1 cm round tip. Pipe 1.5 inch (3.5 cm) rounds onto baking parchment or silicone mat lined sheet tray.
- Rest Shells: Leave the piped shells to rest for 15-60 minutes until a skin forms on top. Test by lightly touching; no batter should stick.
- Bake: Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit). Bake macarons for 20 minutes, flipping the pan every 5 minutes if your oven has hot spots.
- Cool Shells: Remove from oven once macarons do not wobble when gently pushed and cool completely on the tray.
- Prepare Buttercream: Beat unsalted softened butter until smooth. Add powdered sugar, rose water, and pink gel coloring. Beat until thick and creamy.
- Assemble Macarons: Match shells by size, pipe a generous mound of rose buttercream onto one shell, then sandwich with a matching shell.
Notes
- For best results, ensure almond meal and powdered sugar are finely sifted to avoid lumpy batter.
- Letting shells rest to form a skin is crucial for smooth, rise-perfect shells.
- Be patient when whisking egg whites to stiff peaks; this affects the texture and rise.
- If your oven tends to have hot spots, flipping the tray periodically will help even baking.
- You can store assembled macarons in an airtight container in the fridge for up to 3 days for flavor development.
- Pink gel coloring gives vibrant color without altering batter consistency.
Nutrition
- Serving Size: 1 macaron
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 5 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
