Rose Macarons

Ingredients

Almond flour

1 cup

Powdered sugar

1 1/2 cups, plus extra for filling

Granulated sugar

1/4 cup

Egg whites

3 large, at room temperature

Rose water

1 tablespoon, plus extra for filling

Pink food coloring

1-2 drops (adjust for desired color)

Unsalted butter

1/2 cup, softened

Milk

2 tablespoons

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar. Process until very fine and well mixed. Sift the mixture to remove any lumps.
3. In a large mixing bowl, beat the egg whites with a stand mixer or hand mixer until foamy. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the meringue is glossy.
4. Add the rose water and pink food coloring to the meringue, and gently fold until combined, being careful not to deflate the mixture.
5. Gradually fold in the sifted almond flour mixture using a spatula. The batter should be smooth and shiny, with a consistency that flows slowly off the spatula.
6. 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.
7. Let the piped macarons sit at room temperature for 30 minutes, or until a skin forms on their surface (they should feel dry to the touch).
8. Bake the macarons for 20 minutes, or until they have risen and are set. Rotate the baking sheets halfway through baking for even cooking. Allow to cool completely on the sheets.
9. While the macarons are cooling, prepare the filling by beating the softened butter and powdered sugar together until light and fluffy. Add the milk and a tablespoon of rose water, mixing until smooth.
10. Once the macarons are cool, pipe a small dollop of filling onto the flat side of one macaron and sandwich it with another, flat side down. Repeat until all macarons are filled.