Name: Rose Macarons with Rose Buttercream Recipe
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 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; 75 g unsalted softened butter (⅓ cup); 1 cup powdered sugar; 1 ½ tsp rose water; 4-5 drops pink gel coloring

If you’re anything like me and adore pastel desserts that taste as beautiful as they look, you’re going to fall head over heels for this Rose Macarons with Rose Buttercream Recipe. These delicate pink macarons bring a lovely floral twist to a classic French treat—perfect to wow your friends or simply enjoy with afternoon tea.

There are several bright pink macarons lying on a soft white cloth on a white marbled surface. Each macaron has two smooth, rounded pink shells with a slightly rough texture and a thin pale pink filling layer sandwiched between the shells. The macarons are arranged in a casual way, with a few dried rose petals scattered on the surface around them. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Rose Macarons with Rose Buttercream Recipe
Top Tip
How to Serve Rose Macarons with Rose Buttercream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Rose Macarons with Rose Buttercream Recipe

Why You'll Love This Recipe

I honestly can’t get enough of the rose flavor—there’s something so elegant and subtle about it that transforms simple macarons into a truly special dessert. Plus, making them is such a satisfying process. Here’s why I’m sure you’ll love it too:

Delicate yet delicious: Light, airy shells paired with creamy, fragrant rose buttercream create a perfect balance.
Visually stunning: The soft pink hue adds a charming pop of color—ideal for celebrations or gifting.
Satisfying to make: From whipping the meringue to piping perfect rounds, each step is a fun kitchen adventure.
Customizable flair: You can easily adjust the rose intensity or coloring to suit your vibe.

Ingredients & Why They Work

Before you start, make sure you have good quality almond meal and fresh eggs for the best texture and flavor. Also, using gel coloring is a game changer—it gives you that pretty pink shell without messing with your batter’s consistency.

Flat lay of two whole uncracked brown eggs, a small mound of pale beige almond meal, a small bowl of white powdered sugar, a small bowl of fine caster sugar, a small bowl of softened pale yellow unsalted butter, a small bowl of milky translucent rose water, a small bowl of pink gel coloring, all arranged symmetrically in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg whites: Room temperature whites whip better, giving you that glossy, stiff meringue essential for light shells.
Caster sugar: Its fine grain dissolves easily, helping to stabilize the meringue without grittiness.
Almond meal: Provides the signature nutty base—make sure it’s finely ground for smooth shells.
Powdered sugar: This adds sweetness and keeps the shells soft and delicate.
Pink gel colouring: For that perfect pastel hue without diluting the batter.
Unsalted softened butter: The rich, creamy base of the rose buttercream—softening is key to smooth mixing.
Rose water: The star ingredient in the buttercream that infuses floral notes with every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of making the Rose Macarons with Rose Buttercream Recipe is how easy it is to customize this elegant treat to suit your taste or occasion. Whether you want to amplify the floral notes, adapt for dietary needs, or add a seasonal twist, it's all possible with a few simple tweaks.

Variation: For an extra decadent version, I like folding in a handful of finely chopped pistachios into the macaron batter before piping. It adds a subtle crunch and a vibrant contrast to the delicate rose flavors.
Dairy-Free Option: Replace the unsalted butter in the buttercream with a plant-based margarine or coconut butter and use powdered sugar free from bone char. This way, you keep the creamy texture while making it suitable for vegan friends.
Seasonal Twist: In spring or summer, try mixing a teaspoon of finely crushed freeze-dried raspberries into the buttercream. The tartness lifts the floral notes and introduces a gorgeous pink swirl effect.
Less Sweet: If you prefer your macarons less sweet, reduce the caster sugar in the meringue by 10 grams and taste as you go when adding powdered sugar to the buttercream, stopping when you reach your desired sweetness.

Step-by-Step: How I Make Rose Macarons with Rose Buttercream Recipe

The image shows a baking tray with a grid of small, round pink dollops of batter or dough evenly placed inside circular molds. Each dollop is smooth with a soft texture and a slight peak in the center. The tray has a dark frame with a mesh surface inside the black circle outlines holding the pink batter. The whole tray sits on a white marbled surface that adds a clean and bright look to the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sifting for Silky Smooth Shells

Start by measuring out your almond meal and powdered sugar. Sifting these dry ingredients together is essential—it removes lumps and ensures the macaron shells come out silky and smooth. I usually sift twice to achieve that perfect powdery texture that helps the batter blend seamlessly with the meringue.

Step 2: Whipping Up a Glossy Meringue

Next, place the room-temperature egg whites in a clean mixing bowl. Whip them on medium speed until foamy before gradually adding caster sugar bit by bit. Keep beating until you get stiff, glossy peaks—this may take some patience, but it’s the foundation for those airy shells. When you lift your whisk, the peaks should stand tall without drooping.

Step 3: Color Your Batter

Gently incorporate 4–5 drops of pink gel colouring into your meringue. I prefer gel coloring because it gives a vibrant hue without thinning the batter. Whisk just enough to blend the color evenly, and admire that soft, elegant blush that’s about to become your macaron shells.

Step 4: Folding to the Perfect Consistency

Carefully sift the almond meal and powdered sugar right onto your meringue, then fold using a spatula. The goal is a batter that flows slowly off the spatula like lava and can form a figure 8 shape without breaking. Don’t rush here—folding too little or too much can affect the texture, so keep an eye out for that smooth, shiny consistency.

Step 5: Piping Your Shells

Fill a piping bag fitted with a 1cm round tip with your batter. Pipe 1.5-inch (3.5 cm) rounds onto baking paper or a silicone mat laid on a sheet tray. Try to pipe consistent sizes so your macarons pair up nicely later. If you want, give the tray a light bang on the counter to release any bubbles before letting them rest.

Step 6: Resting for the Perfect Skin

Set the piped shells aside to rest for 15 to 60 minutes until a thin skin forms on the surface. The batter should feel dry to the touch and not stick to your fingertip. This resting stage is critical—it helps avoid cracking during baking and creates the iconic smooth top and “feet” of a macaron.

Step 7: Baking to Perfection

Preheat your oven to 150°C (300°F). Bake the macarons for 20 minutes, rotating the pan every 5 minutes if your oven has hot spots to ensure even baking. The macarons are ready when they don’t wobble when gently pressed on their feet. Remove from the oven and cool completely on the tray before assembling.

Step 8: Whipping Up the Rose Buttercream

While the shells cool, beat the softened unsalted butter until smooth and creamy. Gradually add powdered sugar and rose water, beating until the mixture is thick and spreads beautifully. Add 4–5 drops of pink gel coloring to achieve a delicate rosy tint, then mix until completely even. This creamy filling is what makes these macarons truly special.

Step 9: Assembling Your Rose Macarons

Match macaron shells of similar sizes and shapes. Pipe a generous mound of your rose buttercream onto one shell, then sandwich with its paired shell. Gently press together, but take care not to squish out the buttercream. Let your macarons mature for a few hours in the fridge for the flavors to meld, then bring them to room temperature before serving.

Top Tip

Mastering the perfect Rose Macarons with Rose Buttercream Recipe can feel like a delicate dance, but these tips will make your journey smoother and your macarons more stunning.

Egg Whites at Room Temperature: I always find whipping egg whites at room temperature gives that perfect, glossy meringue with stiff peaks, which is essential for airy shells.
Perfect Folding Technique: Folding the dry ingredients until the batter flows like lava and can form a figure 8 is a game changer — it took me a few tries to get this right, but it's key to avoid cracked or hollow shells.
Rest Your Shells Well: Don’t rush the resting time! Waiting 15-60 minutes ensures a smooth skin, which helps prevent those frustrating cracks during baking.
Rotate for Even Baking: If your oven has hot spots like mine did, flipping the tray every 5 minutes during the 20-minute bake kept my macarons beautifully even without burnt spots.

How to Serve Rose Macarons with Rose Buttercream Recipe

The image shows a mix of pink macarons and pink rose-shaped meringue cookies spread on a white marbled surface with a piece of sheer white fabric softly draped among them. The macarons have smooth, round tops with a slight dome and consist of two pale pink almond cookie layers sandwiching a lighter pink creamy filling in the middle. The rose-shaped meringue cookies are wavy and ruffled with a textured, swirled top, sitting solidly in one piece, all in shades of pastel pink. Small dried rose petals are scattered randomly around the treats. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add a charming finishing touch to your Rose Macarons with Rose Buttercream Recipe, consider garnishing with edible rose petals for a natural floral accent. A light dusting of powdered sugar or a tiny sprinkle of crushed pistachios can also add delicate texture and a pop of color that complements the pretty pink shells beautifully.

Side Dishes

These macarons pair wonderfully with light and refreshing accompaniments. Serve alongside a cup of fragrant Earl Grey tea or rose-infused green tea to echo the floral notes in the buttercream. Fresh berries or a small fruit salad with pomegranate seeds and mint can offer a juicy contrast without overpowering the delicate flavors.

Make Ahead and Storage

Storing Leftovers

Your Rose Macarons with Rose Buttercream Recipe keep best when stored in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days. Just be sure to bring them to room temperature before serving to enjoy that melt-in-your-mouth texture.

Freezing

You can freeze these lovely macarons for up to 2 weeks. Place them in a single layer on a baking sheet to freeze initially, then transfer to an airtight container or freezer bag. When you’re ready to indulge, thaw them in the refrigerator overnight before bringing to room temperature.

Reheating

Rose Macarons don’t require reheating—simply allow them to come to room temperature after refrigeration or thawing. This ensures the filling softens just right and the shell keeps its perfect delicate texture.

Frequently Asked Questions:

Why did my macaron shells crack during baking?

Cracked shells usually mean the batter wasn’t folded properly or the shells weren't rested long enough before baking. Make sure the batter flows smoothly, and the shells form a dry skin before going into the oven.

How can I tell when the macarons are done baking?

Gently press the edge of a macaron; if it doesn't wobble or move on its ‘feet,’ it’s done. Also, the shells should have that shiny, smooth surface and easily peel off the paper or silicone mat.

Can I use regular food coloring instead of gel?

Gel coloring is preferred because it doesn’t alter the batter consistency. Regular liquid coloring can make the batter too runny, affecting the texture of your shells.

How long do these rose macarons keep fresh?

Stored in an airtight container in the fridge, they stay fresh for up to 4 days. For longer storage, freezing for up to 2 weeks works well—just thaw them slowly in the fridge.

Final Thoughts

Creating the Rose Macarons with Rose Buttercream Recipe is such a rewarding experience, combining artistry with delicious flavor. Whether it’s for a special celebration or simply a sweet treat to brighten your day, these macarons always feel like a little bite of elegance. With practice and patience, you'll master the technique and have these beautiful, fragrant treats ready to impress at any occasion. Happy baking!