Honestly, have you ever heard of a more elegant combination than raspberry + rose + macaron? I don’t think I have.
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.
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.
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.
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!
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
Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
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.
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.
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!
Sift together almond flour and powdered sugar, then gently shake into meringue bowl. Add in red food coloring and rosewater.
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.
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.
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.
While the macarons are baking, make the buttercream. Cream the butter in a standing mixer fitted with a whisk attachment.
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.
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.
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.
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!