Raspberry Rose French Macarons

Kristen Massad — Wed, 13 May 2020 15:34:47 +0000

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)