Description
These delicate Rose Macarons feature a soft pink shell with a fragrant rose-flavored buttercream filling. Perfect for special occasions or anytime you want a touch of elegance in your dessert. The macaron shells are light and airy, while the rose buttercream provides a creamy, floral contrast.
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
- Prepare Ingredients: Measure and sift the almond meal and powdered sugar together to ensure they are fine and lump-free. This creates a smooth macaron shell texture.
- Whip Egg Whites: Place the egg whites in a clean bowl and whisk on medium speed until foamy. Gradually add caster sugar while continuing to beat until the meringue is glossy with stiff peaks. This ensures the shells will be airy and structured.
- Add Colour: Add 4-5 drops of pink gel colouring and whisk gently until fully incorporated to give the shells a delicate pink hue.
- Fold Dry Ingredients: Sift the almond meal and powdered sugar into the meringue. Carefully fold the mixture until the batter flows like lava off the spatula and can form a figure 8 shape without breaking. This is key for proper macaron texture.
- Pipe Shells: Transfer the batter into a piping bag fitted with a 1cm round tip and pipe 1.5 inch (3.5 cm) rounds onto baking paper or a silicone mat placed on a sheet tray.
- Rest Shells: Set the piped shells aside to rest for 15-60 minutes until a skin forms on the surface. Test by lightly touching; the batter should not stick.
- Bake Shells: Preheat the oven to 150°C (300°F). Bake the macarons for 20 minutes, rotating the pan every 5 minutes if your oven has hot spots, until they no longer move when gently pressed.
- Cool: Remove macarons from the oven and allow them to cool completely on the tray.
- Make Buttercream Filling: Beat softened butter until smooth. Gradually add powdered sugar and rose water, then beat until thick and creamy. Add 4-5 drops of pink gel colouring and mix until evenly colored.
- Assemble Macarons: Pair macaron shells of similar size and shape. Pipe a mound of rose buttercream onto one shell, then sandwich with its matching partner to complete each macaron.
Notes
- Ensure egg whites are at room temperature for optimal volume when whipped.
- Sifting the dry ingredients multiple times removes lumps and produces smooth shells.
- Resting the piped shells is crucial to create the classic macaron skin and prevent cracking during baking.
- Rotate your baking tray every few minutes if your oven heats unevenly to avoid burnt spots.
- Use gel coloring to avoid altering the batter consistency while achieving vibrant shells.
- For best results, review detailed FAQ and tips from the full recipe source to troubleshoot common macaron issues like hollow shells or cracked tops.
Nutrition
- Serving Size: 1 macaron
- Calories: 130 kcal
- Sugar: 15 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: 3 g
- Cholesterol: 10 mg
