Perfect Raspberry Rose Macarons
Delicate French macarons flavored with rose water and filled with tangy raspberry jam, featuring a crisp shell and chewy interior.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 20-24 macarons (about 10-12 sandwiches) 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 1 cup (100 g) almond flour, finely ground and sifted
- 1 ¾ cups (210 g) powdered sugar, sifted
- 3 large egg whites (about 90 g), at room temperature
- ¼ cup (50 g) granulated sugar
- 1 teaspoon pure food-grade rose water
- ½ cup (125 g) raspberry jam, smooth and seedless
- A few drops pink gel food coloring (optional)
- Pinch of cream of tartar or a few drops of lemon juice (optional, to stabilize meringue)
Instructions
- Prep the dry ingredients: sift together almond flour and powdered sugar in a medium bowl. Set aside.
- Whip the meringue: beat egg whites with an electric mixer until foamy. Gradually add granulated sugar while beating. Add rose water and optional cream of tartar. Beat until stiff, glossy peaks form.
- Incorporate food coloring (optional): add a few drops of pink gel coloring to the meringue and gently fold to combine.
- Fold dry ingredients into meringue: gently fold almond flour mixture into meringue using a silicone spatula until batter flows in thick ribbons.
- Pipe the shells: transfer batter to a piping bag fitted with a ½ inch (12 mm) round tip. Pipe 1.5-inch (4 cm) rounds onto a silicone mat or parchment paper, spaced 1 inch apart. Tap baking sheet to release air bubbles and smooth tops.
- Rest the shells: let piped shells sit at room temperature for 30-60 minutes until a skin forms and tops are dry to touch.
- Bake: preheat oven to 300°F (150°C). Bake macarons on middle rack for 12-15 minutes until shells rise and are firm to touch. Avoid opening oven door during baking.
- Cool completely: let shells cool on baking sheet for 20 minutes before peeling off.
- Assemble: spread a thin layer of raspberry jam on one shell and sandwich with another. Optionally mix jam with softened butter or cream cheese for creamy filling.
- Rest assembled macarons: store in airtight container in fridge for 24 hours to let flavors meld. Bring to room temperature before serving.
Notes
Use room temperature egg whites and optionally aged egg whites for more stable meringue. Rest piped shells until a dry skin forms to prevent cracking. Use an oven thermometer to maintain precise temperature. Let assembled macarons rest overnight in fridge for best flavor and texture. If no piping bag, use a zip-top bag with corner snipped off. Avoid liquid food coloring to maintain batter consistency.
Nutrition
- Serving Size: 1 macaron sandwich (
- Calories: 70
- Fat: 3
- Carbohydrates: 10
- Protein: 2
Keywords: macarons, raspberry rose macarons, French dessert, rose water, raspberry jam, homemade macarons, French patisserie, elegant dessert