Raspberry Rose Macarons

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June 29, 2018
Cookies
June 29, 2018

Raspberry Rose Macarons

Honestly, have you ever heard of a more elegant combination than raspberry + rose + macaron? I don’t think I

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Raspberry Rose Macarons

Raspberry Rose Macarons made with rosewater, a vanilla buttercream, and a surprise raspberry preserve center. Simple, elegant, and oh so delicious!!

Honestly, have you ever heard of a more elegant combination than raspberry + rose + macaron? I don’t think I have. 

Raspberry Rose Macarons made with rosewater, a vanilla buttercream, and a surprise raspberry preserve center. Simple, elegant, and oh so delicious!!

Last month, I was invited to the most glorious week in Paris with Bonne Maman. We ate pastries, drank wine, and tried about 20 different preserves. And then ate more pastries.*

*and drank more wine.

Following my trip to Paris, I wanted to create a dessert that embodied the classic French spirit that is Bonne Maman. From their checkerboard lid to the scripted, almost hand-written lettering on their jars, Bonne Maman is refined and elegant, and yet wonderfully familiar.

So I came up with Raspberry Rose Macarons. Classic, elevated, and just plain delightful.

Raspberry Rose Macarons made with rosewater, a vanilla buttercream, and a surprise raspberry preserve center. Simple, elegant, and oh so delicious!!

The macarons themselves are flavored with rosewater, which is a wonderful ingredient.

It’s like you’d imagine rose to taste, but also slightly different. More herbal maybe? And like roses from the desert? It’s pretty awesome.

Raspberry Rose Macarons made with rosewater, a vanilla buttercream, and a surprise raspberry preserve center. Simple, elegant, and oh so delicious!!

The middle of the macaron is where the lovely Bonne Maman Raspberry preserves comes in. I made a simple vanilla buttercream piped it around the outside of each macaron, leaving the center open.

Then I mixed a hint of the rosewater with the raspberry preserves, and dolloped a touch in each center. It was lovely.

Raspberry Rose Macarons made with rosewater, a vanilla buttercream, and a surprise raspberry preserve center. Simple, elegant, and oh so delicious!!

Another thing I love about Bonne Maman? You can get their products in most grocery stores nowadays.

I’ve become absolutely addicted following my trip to Paris, and have 4 open in my fridge and 5 in the cupboards now!

HA.

Raspberry Rose Macarons made with rosewater, a vanilla buttercream, and a surprise raspberry preserve center. Simple, elegant, and oh so delicious!!

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Raspberry Rose Macarons

4.7 from 3 reviews
Scale:

Ingredients

for the macarons

  • 100g egg whites
  • 100g granulated sugar
  • 100g almond flour
  • 100g powdered sugar
  • few drops red food coloring
  • 1 teaspoon rosewater (I got mine at a Turkish food store)
  • 1/4 cup white chocolate, for topping
  • 2 tablespoons dried rose petals, for topping

for the center bit

  • 1/4 cup butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup Bonne Maman Raspberry Preserves
  • 1/2 teaspoon rosewater

Instructions

  1. Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
  2. Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
  3. Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
  4. Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!
  5. Sift together almond flour and powdered sugar, then gently shake into meringue bowl. Add in red food coloring and rosewater. 
  6. Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 3-5 seconds. So repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
  7. Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter 3 times to remove any air bubbles. 
  8. Here’s the fun part: you don’t need to let them air dry. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
  9. While the macarons are baking, make the buttercream. Cream the butter in a standing mixer fitted with a whisk attachment.
  10. Add in the powdered sugar, whole milk, vanilla extract, and salt. Beat for 60 seconds, until the frosting is nicely whipped. If the frosting is too dry, add in another tablespoon of whole milk.
  11. Scoop mixture into a piping bag fitted with a ½ inch star tip. Once the macarons have cooled completely, pipe the buttercream around the perimeter of the underside of half of your macarons, leaving the center empty.
  12. Mix the raspberry preserves with the rosewater (a little goes a long way!). Spoon a teaspoon of the rose-scented raspberry preserves into the center. Sandwich with another macaron. Repeat with all macarons.
  13. Last, melt your white chocolate in the microwave on low power. Drizzle it over your macarons, then top with dried rose petals! I finished with gold decorating sugar, but that was just for fun 🙂

This post is sponsored by Bonne Maman. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!

— STILL HUNGRY? —

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    • Hi Mai! Oh no–that’s never happened to me with this recipe. Macarons can be so finicky, I say if the French/ Italian method is working for you just stick with what works for you!

  1. HELLO! THIS RECIPE LOOKS SO GOOD! I’M EXCITED TO TRY IT OUT! DO YOU THINK I COULD USE THE FRENCH MERINGUE METHOD, VERSUS THE SWISS METHOD? PLEASE LET ME KNOW. THANKS!

    • I’ve never tried it that way, but if that’s what you’re used to I definitely think it would work!

    • Hi Lydia! I would make two separate batches because macarons can be so so finicky! I know it’s a pain, but I think your results will probably be more consistent!

      • Thank you! I have another question. After you sift the almond flour and there are pieces remaining, do you replace what you have to discard with more flour so the final weight of your dry ingredients is 200 grams? Or discard it without changing anything?

  2. Hi! So excited to try and make these! Just have one quick question could you use a hand mixer instead of a stand mixer?

  3. These didn’t work at all. Made them twice and both times they didn’t puff up and didn’t cook fully. I’ve made macarons before and been successful, so I don’t know what went wrong here.

    • Hey Julia. We’re so sorry to hear that this recipe didn’t work for you! Macarons can be super finicky, but I know that’s super disappointing!