Raspberry Rose Macarons

These delicate French macarons combine tangy raspberry with subtle floral rose for an elegant treat that looks as impressive as it tastes.

The recipe uses the French method, which is more forgiving for beginners than the Italian meringue technique.

Why You’ll Love It

• No special equipment required beyond a kitchen scale and piping bag
• French method is more beginner-friendly than Italian
• Filled macarons improve in texture after 24 hours in the fridge
• Shells freeze beautifully for up to 3 months
• Impressive enough for gifts and special occasions

Ingredients

For the Macaron Shells (makes about 24 sandwiched macarons)

• 100g almond flour, sifted
• 100g powdered sugar, sifted
• 75g egg whites, aged at room temperature (about 2-3 large eggs)
• 75g granulated sugar
• 1/4 teaspoon cream of tartar
• Pink gel food coloring

For the Raspberry Rose Buttercream

• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 3 tablespoons freeze-dried raspberry powder
• 1/2 teaspoon rose water (start with less, add to taste)
• 1–2 tablespoons heavy cream
• Pinch of salt

Optional

• Dried rose petals for decoration
• Edible gold luster dust

Steps

Prepare the Dry Ingredients

1. Process almond flour and powdered sugar. Pulse both together in a food processor 10–15 times until very fine. Sift through a fine-mesh sieve into a large bowl. Discard any large pieces that don’t pass through.
2. Age your egg whites. Separate eggs 24–48 hours ahead and store whites covered in the refrigerator. Bring to room temperature before using. This removes excess moisture and creates a more stable meringue.

Make the Meringue

3. Whip the egg whites. Using a stand mixer with the whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar.
4. Add sugar gradually. With mixer running, add granulated sugar 1 tablespoon at a time. Continue beating until you reach stiff, glossy peaks. The meringue should hold its shape when you lift the whisk.
5. Add color. Add a small amount of pink gel food coloring. Mix briefly to incorporate. The color will fade slightly during baking, so go a shade darker than your desired result.

Macaronage (Folding)

6. Fold dry ingredients into meringue. Add all the almond flour mixture to the meringue. Using a silicone spatula, fold and press the batter against the bowl. You want to deflate it slightly while incorporating the dry ingredients.
7. Check the consistency. The batter is ready when it flows like lava and a figure-8 drizzled from the spatula holds its shape for about 10 seconds before sinking back. Under-mixed batter creates peaks; over-mixed batter spreads too thin.

Pipe and Rest

8. Prepare baking sheets. Line two baking sheets with silicone macaron mats or parchment paper. If using parchment, draw 1.5-inch circles as guides.
9. Pipe the shells. Transfer batter to a piping bag fitted with a round tip. Hold the bag straight up and pipe circles onto the mat. Stop pressing before lifting to avoid peaks.
10. Tap out air bubbles. Firmly tap each baking sheet against the counter 3–4 times. Pop any visible air bubbles with a toothpick.
11. Rest until dry. Let piped shells sit at room temperature for 30–60 minutes until a skin forms. You should be able to lightly touch the top without batter sticking to your finger. Humidity affects this—on humid days, use a fan or allow more time.

Bake

12. Preheat oven to 300°F (150°C). Use an oven thermometer to verify temperature—macaron success depends heavily on accurate heat.
13. Bake one tray at a time. Bake for 14–18 minutes. Shells are done when they have developed feet (the ruffled edge at the bottom) and don’t wobble when gently touched.
14. Cool completely. Let shells cool on the baking sheet for 10 minutes, then carefully peel from the mat. Match shells by size for filling.

Make the Buttercream

15. Beat the butter. In a stand mixer, beat softened butter on medium-high for 2 minutes until pale and fluffy.
16. Add powdered sugar. Add powdered sugar 1/2 cup at a time, mixing on low until incorporated, then medium until smooth.
17. Add flavorings. Mix in raspberry powder, rose water (start with 1/4 teaspoon), and salt. Add heavy cream 1 tablespoon at a time until you reach piping consistency. Taste and adjust rose water carefully—it’s potent.

Assemble

18. Fill the macarons. Pipe a small amount of buttercream onto the flat side of one shell. Gently press a matching shell on top. Don’t overfill—the filling should just reach the edges when pressed.
19. Mature in the refrigerator. Place assembled macarons in an airtight container and refrigerate for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.

Helpful Tips and Substitutions

Hollow shells: Usually caused by under-mixed batter, oven too hot, or not resting long enough before baking.

No feet: Batter was over-mixed, oven too cool, or shells didn’t dry properly before baking.

Cracked tops: Oven too hot or shells didn’t rest long enough to form a skin.

No rose water: Substitute 1/4 teaspoon vanilla extract or omit entirely for pure raspberry flavor.

No freeze-dried raspberries: Use 2 tablespoons seedless raspberry jam mixed into the buttercream instead. Reduce cream to 1 tablespoon.

Weighing matters: Use a digital kitchen scale for all measurements. Volume measurements are too inconsistent for macarons.

Serving Ideas

Arrange on a tiered stand for a stunning dessert table centerpiece.

Package in clear boxes with ribbon for elegant homemade gifts.

Serve alongside champagne or sparkling rosé for celebrations.

Stack three macarons vertically and secure with a small amount of buttercream for an impressive individual dessert presentation.

Make-Ahead and Storage

Unfilled shells: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Thaw at room temperature before filling.

Filled macarons: Refrigerate in an airtight container for up to 5 days. Bring to room temperature 20 minutes before serving for best texture.

Freezing filled macarons: Freeze in a single layer, then transfer to an airtight container. Good for up to 3 months. Thaw in the refrigerator overnight.

Buttercream: Store separately in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.

Worth the Effort

Macarons have a reputation for being fussy, but once you understand the basics—proper meringue, correct batter consistency, and accurate oven temperature—they become much more predictable.

These raspberry rose macarons reward your attention with a flavor combination that’s sophisticated without being overpowering.

Make a batch for your next celebration and watch them disappear.