Raspberry Rose French Macarons

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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.  


French Macarons
1 1/2 Cup (200 grams) Powdered Sugar
1 Cup (115 grams) Almond Flour
3 (90 grams) Egg Whites
1 Tbsp (8 grams) Egg White Powder
1/4 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
1/2 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)


French Macarons

  1. Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
  2. Add almond flour (115 grams), powdered sugar (200 grams) to the bowl of a food processor; turn the food processor on for one minute
  3. Sift the almond flour, powdered sugar mixture into a large bowl; set aside
  4. In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
  5. Slowly add in powdered sugar (30 grams) to egg whites
  6. 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 
  7. Remove the bowl from the mixer and fold in powdered sugar and almond flour 
  8. Fold until smooth and can make ribbons with batter (do not over mix)
  9. 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
  10. Let the macarons sit on the sheet pan for 20-30 minutes before baking
  11. Bake for 12-13 minutes
  12. Remove the macarons from the oven and allow them to cool before filling 
  13. Pipe the Rose Buttercream on half of the macaron cookies leaving the center open for raspberry jam
  14.  Pipe the Raspberry Jam into the center of the butter cream and then stack the other half of the cookies on top
  15. Enjoy immediately or store in an airtight container in the refrigerator for 24-48 hours

Raspberry Rose Butter Cream

  1. In a large mixing bowl with paddle attachment combine butter, shortening 
  2. Cream together until smooth
  3. Slowly add powdered sugar and mix on low until combined
  4. Add the vanilla extract and rose water 
  5. Speed up the mixer to medium-high until icing is thick and smooth
  6. Add a small drop of pink food coloring (optional)
  7. Store in airtight container until ready to use or store in the refrigerator
  8. Using a star piping tip, fill a piping bag with icing and pipe the filling onto the macaroon cookies