Description
Indulge in the elegance of Mother’s Day Raspberry Rose Macarons, where delicate shells meet a luscious raspberry rose filling. These stunning treats not only taste heavenly but also add a touch of artistry to your dessert table. Perfect for celebrating special moments, this straightforward recipe allows bakers of all levels to create these exquisite delights that your loved ones will adore.
Ingredients
Scale
- 1 cup almond flour
- 1 ¾ cups powdered sugar
- 3 large egg whites (room temperature)
- ½ cup granulated sugar
- ½ cup raspberry puree (fresh or frozen)
- 1 tsp rose water
- ½ cup unsalted butter (room temperature)
- Gel food coloring (optional)
Instructions
- Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a clean bowl, whisk egg whites until foamy. Gradually add granulated sugar, whisking until stiff peaks form.
- Sift together almond flour and powdered sugar twice; gently fold into egg whites until shiny and flowing like lava.
- Transfer batter to a piping bag and pipe small circles onto prepared sheets, tapping to release air bubbles.
- Let macarons rest for 30-60 minutes until they form a skin. Bake for 15-20 minutes or until set.
- While shells cool, beat butter with raspberry puree and rose water until fluffy, then gradually add powdered sugar.
- Once cooled, pair macaron shells by size, fill with the raspberry rose mixture, and sandwich together.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 70
- Sugar: 6g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Use aged egg whites for better stability when whipping. Experiment with fillings like lemon curd or chocolate ganache for variety. Store macarons in an airtight container in the fridge for up to a week.