This is possibly the easiest French meringue method. Perfect for home baking.
Filled with light-as-air rose buttercream and decorated with premium culinary grade rose petals, the Rose Macaron will bring you to a leisurely afternoon in an English rose garden, sipping team and breathing in the romantic aroma of roses. I love pairing the Rose with a cup of Earl Grey tea.
2 egg whites
3/4 cup almond flour
1 cup powdered sugar
1/4 cup granulated sugar
1 tsp culinary-grade rose water (I use Nilsen Massey Rose Water)
Dried culinary-grade rose petals for decoration (I use bMAKER brand)
Red liquid food coloring for airbrush (optional)
1/2 cup confectioners' sugar
1/2 cup salted butter, softened at room temperature for least 30 minutes
1/2 tsp rose water
DIRECTIONS: To make the shells:
Follow my “Easy French Macaron Recipe”.
Add the rose water to the batter before piping and making.
After baking, let the shells cool completely.
Use an airbrush instrument to spray red food coloring on the shells.
Let air dry completely before assembling the macaron sandwiches.
To make the filling:
Whip the butter for 1 minute until light and fluffy.
Add the confectioner’s sugar and the rose water.
Continue to whip at medium speed for 5 minutes.
Filling a piping bag with a ⅓ inch round tip.
Pipe the filling between two macaron shells.
The macarons will improve their texture when left in the fridge overnight.