Raspberry Rose French Macarons are the ultimate spring cookie. The most beautiful blush colored macaron shell filled with a creamy and smooth Rose Butter Cream and raspberry jam are sure to be the center of your dessert table.
May is such a beautiful month, the gardens are blooming and the weather is just gorgeous! The vibrant roses I am seeing everywhere inspired me to make Raspberry Rose Macarons the macaroon of May. These flavors together are a fresh and floral flavor that signifies spring and all the celebrations that come along with this season. Whether you are gathering big or small, this Raspberry Rose Macaron recipe is a perfect treat for your family and friends.
What You Need for Raspberry Rose French Macarons
Almond Flour
Almond flour is a gluten free nut flour that is made up of only ground blanched almonds and is the base of French Macarons. Even though the almond flour is already finely ground you need to pulse it in a food processor with the powdered sugar to be sure that the cookie comes out nice and smooth. Almond flour is a great alternative for regular flour in some recipes if you are gluten intolerant.
Powdered Sugar
Powdered sugar is the sweetener in the french macaron recipe. There is no other sugar used in this recipe and allows the cookie to have a soft center after they are baked. Powdered sugar needs to be added to a food processor with the almond flour to make the texture fluffy and light.
Egg Whites
The egg whites and egg white powder are combined in a mixing bowl with whisk attachment. These need to be whipped to stiff peaks before adding the small amount of powdered sugar. Once the powdered sugar is added, the egg whites will become shiny and will whip for 1 more minute. Once the egg whites are whipped to stiff peaks, gently fold the powdered sugar and almond flour mixture. This is where you need to be careful, don't over mix the egg whites or make them deflate. The french macaron cookie gets a beautiful rise, crunchy top and feet (the ruffle bottom) from egg whites.
Egg White Powder
The smallest amount but a very important ingredient while making french macarons. Egg White Powder is the stabilizer that makes the texture of the cookie so perfect. Without the egg white powder your cookie will not have the perfect crunch on the outside and soft and chewy center. Make sure not to skip this step. Egg white powder can be found of some specialty store or on amazon.
Light Pink Food Coloring
French Macarons are naturally an off white color unless you add drop of food coloring. It doesn't take much color to get a perfect hue.
Rose Butter Cream
A classic butter cream is the perfect filling for french macarons. A combination of butter, shortening, powdered sugar, vanilla extract and rose water makes this creamy filling so good! Rose water has a strong flavor so you can add as much or as little as you like, somewhere between ½tsp to 1 tsp. Once the Rose Butter Cream is piped around the perimeter of the macaron shell, fill the center with a drop of raspberry jam. Rose and raspberry together makes a beautiful spring flavor combination that you will love.
How to make Raspberry Rose French Macarons
Tips to making the perfect French Macaron
Making french macarons can be intimidating, but the key is slow and steady. When my daughter asked me to teach her how to make french macarons, that is when I realized they are simple but require patience.
The first step to making the perfect french macaron is running the almond flour and powdered sugar through a food processor to create a fine texture
Sift the almond flour and powdered sugar
Egg white powder is a stabilizer that is necessary when baking the perfect french macaron
Whisk the egg whites and egg white powder to stiff peak before adding the smaller amount of powdered sugar
Add the food color to the meringue while it is mixing instead of adding the color at the end of the process because you can overtax the batter which will cause the macarons to be to flat
Gently fold the almond flour and powdered sugar mixture into the meringue
Once the batter is fully incorporated add the batter to a piping bag
Pipe the batter onto a baking sheet lined with parchment paper or a silpat
Allow the macarons to sit for 20-30 minutes to create a crust on top (this allow the french macarons to have feet when they bake)
Raspberry Rose French Macarons
Raspberry Rose French Macarons are the ultimate spring cookie. The most beautiful blush colored macaron shell filled with a creamy and smooth Rose Butter Cream and raspberry jam are sure to be the center of your dessert table.
Ingredients
French Macarons
1 ½ Cup (200 grams) Powdered Sugar
1 Cup (115 grams) Almond Flour
3 (90 grams) Egg Whites
1 Tbsp (8 grams) Egg White Powder
¼ Cup (30 grams) Powdered Sugar
Light Pink Food Coloring
1 Recipe Rose Butter Cream
1 Jar Raspberry Jam
Rose Butter Cream
1 Cups Unsalted Butter
½ Cup Vegetable Shortening
4 Cups Powdered Sugar
½ tsp Vanilla Extract
½ - 1 tsp Rose Water (add depending on the the amount of rose flavor you like)
Light Pink Food Coloring (optional)
Instructions
French Macarons
- Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
- Add almond flour (115 grams), powdered sugar (200 grams) to the bowl of a food processor; turn the food processor on for one minute
- Sift the almond flour, powdered sugar mixture into a large bowl; set aside
- In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
- Slowly add in powdered sugar (30 grams) to egg whites
- Turn the mixer on slow and add 1 drop of light pink food coloring to the meringue while it is mixing and continue until the meringue is light pink
- Remove the bowl from the mixer and fold in powdered sugar and almond flour
- Fold until smooth and can make ribbons with batter (do not over mix)
- Transfer the batter into a piping bag and pipe 1.5” round about an inch apart onto a sheet pan lined with parchment paper or a silpat
- Let the macarons sit on the sheet pan for 20-30 minutes before baking
- Bake for 12-13 minutes
- Remove the macarons from the oven and allow them to cool before filling
- Pipe the Rose Buttercream on half of the macaron cookies leaving the center open for raspberry jam
- Pipe the Raspberry Jam into the center of the butter cream and then stack the other half of the cookies on top
- Enjoy immediately or store in an airtight container in the refrigerator for 24-48 hours
Raspberry Rose Butter Cream
- In a large mixing bowl with paddle attachment combine butter, shortening
- Cream together until smooth
- Slowly add powdered sugar and mix on low until combined
- Add the vanilla extract and rose water
- Speed up the mixer to medium-high until icing is thick and smooth
- Add a small drop of pink food coloring (optional)
- Store in airtight container until ready to use or store in the refrigerator
- Using a star piping tip, fill a piping bag with icing and pipe the filling onto the macaroon cookies
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