Rose Flavoured Macarons

Ingredients

• 100 g (¾ cup)icing sugar
• 100 g (¾ cup)ground almonds
• 2 mediumfree-range egg whites
• A small pinchsalt
• 55 g (¼ cup)caster sugar
• 150 g (⅔ cup), softenedunsalted butter
• 75 g (⅔ cup)icing sugar
• ¼ tsp, plus a few drops for the macaron batterrose essence
• A few drops, optionalrose syrup or gel food colouring

Instructions

1. 1

   Preheat the oven

   Heat the oven to 140°C. If possible, switch off the fan; the recipe calls for a relatively low temperature to cook the macarons.

2. 2

   Sift dry ingredients

   Sift the icing sugar and ground almonds into a large bowl, discarding any lumps.

3. 3

   Whisk the egg whites

   In a clean bowl, whisk the egg whites with the salt until soft peaks form. Add the caster sugar gradually and whisk until thick and glossy. Add a few drops of rose essence at this stage, and, if you like, a few drops of rose syrup or gel colouring for pink shells.

4. 4

   Fold in almonds

   Gently stir the icing sugar and almond mixture into the egg whites. The batter will loosen; that is expected.

5. 5

   Fill the piping bag

   Fit a piping bag with a 1 cm nozzle and fill it with the macaron mixture.

6. 6

   Pipe the shells

   Set a paper template or silicone mat on a baking sheet. Pipe small blobs onto it, leaving room for them to spread.

7. 7

   Tap and rest

   Tap the baking sheet gently a few times on a flat surface to settle the batter and release air bubbles. Leave the shells to dry for 20 minutes, until smooth and shiny.

8. 8

   Bake the macarons

   Bake for 7–8 minutes, then open the oven door to release steam. Bake for a further 7–8 minutes, until the shells are firm and slightly risen.

9. 9

   Cool the shells

   Slide the mat or baking paper onto a cooling rack and leave the macarons to cool completely. Do not remove them while warm, as they may break.

10. 10

    Make the filling

    Beat the butter until fluffy, then gradually beat in the icing sugar. Add the rose flavouring and mix well.

11. 11

    Sandwich together

    Put half a teaspoon of filling on the flat side of one macaron. Top with another shell and twist it slightly to help them stick together.

12. 12

    Chill for 24 hours

    Refrigerate the filled macarons for 24 hours before serving; this resting time helps give them a chewy texture.

What are rose macarons?

Macarons are small French-style confections made from almond, icing sugar and whipped egg whites, then paired in sandwiches with a filling. This version adds rose essence to the shells and buttercream, with optional colouring for a pink finish.

The method relies on careful whisking, gentle mixing and a rest before baking. Those steps help the shells form a smooth surface and give the finished sandwiches their characteristic contrast of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 217 calories, 2g protein, 21g carbs, 14g fat.

The icing sugar and caster sugar provide most of the carbohydrates, while the butter and ground almonds contribute most of the fat. Almonds and egg whites supply some protein. Pair a macaron with unsweetened tea or coffee and fresh fruit for a more balanced snack.

The almond shell mixture

Dry ingredients: sift the icing sugar and ground almonds to remove lumps, which can leave the piped tops uneven.

Egg whites: start with a clean bowl and whisk to soft peaks before adding the caster sugar gradually. Continue until the mixture looks thick and glossy, rather than stopping as soon as it holds a peak.

Mixing and piping

Folding: stir in the almond mixture gently, as directed, and expect the batter to loosen. Avoid vigorous mixing, which can make it harder to pipe neat shells.

Piping: use the 1 cm nozzle and pipe small blobs because the mixture spreads. Tapping the tray helps the batter settle and dislodges air bubbles.

Drying and baking cues

Before baking: leave the piped shells for 20 minutes, until their surfaces look smooth and shiny. This gives the batter time to settle before it goes into the oven.

Doneness: bake at 140°C for 7–8 minutes, release the steam by opening the door, then bake for another 7–8 minutes. The recipe's cue is that the shells feel firm and have risen slightly.

Cooling and filling

Cooling: move the mat or paper to a rack and wait until the shells are cold before lifting them off. Warm shells are fragile and may break.

Buttercream: beat the softened butter until fluffy, then add the icing sugar gradually and mix in the rose essence. Use half a teaspoon per shell and twist the top slightly to bond the sandwich.

Rose flavour and colour

Rose essence: use the specified amount in the filling, with a few extra drops for the batter. Add it carefully so the floral flavour stays balanced.

Colour: a few drops of rose syrup or gel food colouring are optional. Gel colouring can tint the shells without changing the recipe's rose flavour.

Resting and serving

Chilling: the recipe recommends refrigerating the filled macarons for 24 hours. This resting period lets the shells soften slightly against the filling and become chewy.

Serving: take them out shortly before serving so the buttercream is not too firm. Their sweet, floral flavour works well with plain tea or coffee.

Recipe notes & tips

• Use a clean bowl for whisking the egg whites.
• Sift the icing sugar and almonds thoroughly for a smoother batter.
• Pipe small shells because the mixture spreads on the baking sheet.
• Tap the tray gently to help release air bubbles before drying.
• Wait until the shells are completely cool before removing them from the mat or paper.
• Chill the filled macarons for 24 hours for the chewy texture described in the recipe.

Variations

• Pink shells: add a few drops of rose syrup or gel food colouring to tint the batter.
• Subtle rose: use only the specified rose essence in the filling and omit the extra drops in the batter.
• More floral: add a few drops of rose essence to the batter as well as the filling.
• Tea pairing: serve the macarons with plain black or green tea to complement their sweetness.
• Coffee pairing: offer them with unsweetened coffee for a less sweet accompaniment.

Common mistakes to avoid

• Lumpy dry ingredients: sift the icing sugar and ground almonds, then discard any lumps.
• Overbeaten egg whites: stop at thick, glossy peaks rather than continuing to whisk.
• Large piped blobs: keep the shells small because the mixture spreads.
• Skipping the rest: leave the shells for 20 minutes, until smooth and shiny, before baking.
• Removing warm shells: let them cool completely on the rack first, or they may break.
• Filling warm shells: wait until they are cold before sandwiching them with buttercream.

How to store

Keep the filled macarons in an airtight container in the refrigerator and allow them to rest for 24 hours before serving. Bring them out shortly before eating so the filling can soften slightly.

Frequently asked questions