Description
These exquisite Rose Macarons feature delicate pink shells with a smooth, fragrant rose-flavored buttercream filling. Perfect for special occasions or an elegant treat, this French-Indian fusion dessert offers a charming floral taste with a light, airy texture.
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 (about ⅓ cup)
- 1 cup powdered sugar
- 1 ½ tsp rose water
- 4-5 drops pink gel coloring
Instructions
- Measure Ingredients: Carefully weigh all your ingredients using a kitchen scale to ensure accuracy for perfect macarons.
- Sift Dry Ingredients: Sift the almond meal and powdered sugar together to remove lumps and create a fine mixture.
- Whisk Egg Whites: Place the egg whites in a bowl and whisk on medium speed until foamy using an electric mixer.
- Add Caster Sugar: Gradually add caster sugar to the foamy egg whites while continuing to whisk until the mixture becomes glossy and forms stiff peaks.
- Add Colouring: Mix in the pink gel coloring drops and whisk until the color is evenly incorporated.
- Fold Dry Ingredients: Sift the almond meal and powdered sugar mixture into the meringue. Gently fold with a spatula until the batter flows like lava and can form a figure 8 without breaking.
- Pipe Shells: Transfer the batter into a piping bag fitted with a 1cm round tip. Pipe 1.5 inch (3.5 cm) rounds onto baking paper or a silicone mat, spacing them evenly.
- Rest Shells: Let the shells rest at room temperature for 15 to 60 minutes until a skin forms on top; test by lightly touching—no batter should stick.
- Preheat Oven: Heat the oven to 150 degrees Celsius (300 degrees Fahrenheit) before baking.
- Bake Shells: Bake the macarons for 20 minutes. To avoid hot spots, rotate the baking tray every 5 minutes. Macarons are done when they no longer jiggle at the feet.
- Cool Shells: Remove from the oven and allow the shells to cool completely on the tray.
- Make Buttercream: Beat softened butter until smooth. Add powdered sugar, rose water, and pink gel coloring. Beat until thick and creamy.
- Fill and Assemble: Match macaron shells by size and pipe a dollop of rose buttercream onto the flat side of one shell, then sandwich with its pair.
Notes
- For best results, allow shells to rest to form a skin before baking to avoid cracks and help feet develop.
- Match shells carefully by size and shape to create uniform macarons.
- Use a kitchen scale for precise measurements, as macarons are sensitive to ingredient ratios.
- If you don't have pink gel coloring, a small amount of powdered beetroot can be substituted.
- Use aged egg whites for better stability when whisking if possible.
- Rotate your baking tray to ensure even baking and avoid over-browned feet.
Nutrition
- Serving Size: 1 macaron
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
