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Rose and Raspberry Macarons
Created by: Howcan Team
Ingredients
- 1 cup almond flour
- 1 3/4 cups confectioners' sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon rose water
- Pink food coloring
- 1/2 cup unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon raspberry extract
- Fresh raspberries for garnish
Instructions
- Line two baking sheets with parchment paper.
- In a food processor, combine 1 cup of almond flour and 1 3/4 cups of confectioners' sugar. Pulse until finely ground and well combined.
- In a large bowl, beat 3 egg whites until foamy. Gradually add 1/4 cup of granulated sugar and continue to beat until stiff, glossy peaks form.
- Gently fold the almond flour mixture into the egg whites until smooth and shiny. Add 1/2 teaspoon of rose water and a few drops of pink food coloring, and continue to fold until the batter falls off the spatula in a ribbon.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheets. Let the macarons sit at room temperature for 30 minutes to form a skin.
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 12-15 minutes, rotating the pans halfway through, until set. Let cool completely on the baking sheets.
- In a mixing bowl, beat 1/2 cup of softened butter until creamy. Gradually add 1 1/2 cups of confectioners' sugar and beat until smooth. Add 1/2 teaspoon of raspberry extract and beat until well combined.
- Transfer the raspberry buttercream to a piping bag. Pair up the macarons by size and pipe a small amount of buttercream onto one half of each pair. Top with a fresh raspberry and sandwich with the remaining macaron shells.
- Store the macarons in an airtight container in the refrigerator for 24 hours to mature before serving. Enjoy!
The history of rose and raspberry macarons can be traced back to the elegant patisseries of Paris, where these delicate treats were first created. Renowned French pastry chefs, such as Pierre Hermé and Ladurée, are credited with popularizing the macaron and experimenting with new flavors, including the floral essence of rose and the tart sweetness of raspberry. These dainty confections have since become a beloved staple in French dessert culture, known for their crisp, airy shells and luscious fillings. Today, the best versions of these macarons can still be found in Parisian patisseries, where skilled artisans meticulously craft each one to perfection. The key to achieving the perfect rose and raspberry macaron lies in balancing the fragrant floral notes of the rose with the vibrant tang of fresh raspberries, creating a harmonious symphony of flavors. For those looking to recreate this delectable treat at home, mastering the art of macaronage (the technique of folding the batter to achieve the perfect consistency) is crucial, as is using high-quality rose extract and ripe raspberries for the filling. Whether enjoyed in a quaint Parisian café or homemade with love, rose and raspberry macarons are a delightful indulgence that captures the essence of French culinary artistry.
45 min
24
90 calories
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