Raspberry Rose Macarons

Raspberry Rose Macarons

Indulge in the exquisite delight of Raspberry Rose Macarons, a perfect harmony of delicate almond shells infused with fragrant rose and tart raspberry. These airy confections are filled with a creamy raspberry filling that dances on your palate, making them not just a treat for the taste buds but also a feast for the eyes. Historically, macarons trace their roots back to Italy in the 16th century, but it was in France that they transformed into the beloved dessert we know today. Perfect for celebrations or a luxurious afternoon tea, these macarons are sure to impress.

Servings: 24

Ingredients

  • Almond flour (1 cup)
  • Powdered sugar (1 3/4 cups)
  • Granulated sugar (1/4 cup)
  • Egg whites (3 large, at room temperature)
  • Pink food coloring (1/2 teaspoon)
  • Raspberry extract (1 teaspoon)
  • Rose water (1 teaspoon)
  • Unsalted butter (4 tablespoons, softened)
  • Raspberry jam (1/2 cup)
  • Confectioners' sugar (1/2 cup (for filling))

Instructions

  1. Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
  2. In a food processor, pulse the almond flour and powdered sugar until well combined. Sift the mixture into a bowl and set aside.
  3. In a separate, clean bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form, which should take about 5-7 minutes.
  4. Add the raspberry extract and pink food coloring to the egg white mixture. Gently fold in the almond flour mixture using a spatula until smooth and well incorporated, being careful not to deflate the egg whites.
  5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
  6. Tap the baking sheets on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes until they form a skin.
  7. Bake the macarons for 12-15 minutes, or until they are set and easily lift off the parchment paper. Allow them to cool completely on the baking sheets.
  8. In a small bowl, mix together the raspberry jam, softened butter, rose water, and confectioners' sugar until smooth and creamy. This will be your luscious filling.
  9. Pair up the cooled macaron shells of similar size. Spread a small amount of the raspberry filling onto the flat side of one shell and sandwich it with another shell.
  10. Repeat with the remaining macaron shells and filling. Refrigerate the filled macarons for at least 1 hour before serving for the best flavor.
  11. Serve these beautiful raspberry rose macarons at your next gathering and watch them disappear!

Dietary Information

Servings: 24 • Dish Type: Dessert • Prep Time: 30 minutes • Cook Time: 15 minutes • Calories: 90 • Fat: 4g • Carbs: 12g • Protein: 2g • Sodium: 15mg • Sugar: 6g