Raspberry Rose Macarons

Okay, let’s be honest. French macarons look so impossibly chic and delicate, don’t they? For the longest time, I was totally intimidated, thinking they were something only pro pastry chefs could pull off. But I’m here to tell you that with a little patience, you can absolutely make them at home. And these Raspberry Rose Macarons are the perfect place to start. The combination of bright, tangy raspberry with a soft whisper of rose is just elegant and so, so delicious.

I will not lie, my journey to perfect macarons was paved with many, many cracked shells and flat, sad little cookies. My breakthrough moment came when I finally understood the “macaronage” stage, that gentle folding process. It’s less about counting folds and more about learning the feel of the batter. When I saw it flow off my spatula like slow-moving lava for the first time, I think I actually squealed.

Now, these are my go-to treat for making any occasion feel special, from baby showers to just a Tuesday that needs a little sparkle. They’re a little project, for sure, but the feeling of accomplishment when you pull a perfect tray from the oven is unbeatable. We’ll go through every step together, I promise!

Table of Contents

Why You’ll Love This Raspberry Rose Macarons Recipe

I know taking on macarons can feel like a big deal, but I’m telling you, this recipe is so worth it. It’s more than just a cookie; it’s a whole experience! Here’s why I’m obsessed with it and why you will be too:

• They Look Like a Dream: These macarons are just stunning. The soft pink shells, the little drizzle of white chocolate… they look like they came straight from a Parisian bakery window. They’re guaranteed to impress everyone.
• A Perfect Flavor Balance: The taste is so delicate and special. You get the bright, tangy punch from the raspberry, which is then softened by that gentle, floral hint of rose. It’s sophisticated but not fussy at all.
• A Guide You Can Trust: I’ve poured all my trial-and-error lessons into these steps. We’ll go through it all together, so you won’t feel lost. This is the perfect recipe to finally conquer your macaron fears!
• The Ultimate Baking Accomplishment: Honestly, the feeling you get when you pull a tray of perfect macarons from the oven is unbeatable. It’s a little project that gives you a huge sense of pride.

Essential Equipment

Alright, before we dive into the fun part, let’s talk about tools. Having the right equipment for macarons isn’t about being fancy, it’s truly about setting yourself up for success. Trust me, it makes the whole process so much less stressful and way more fun. You don’t need a whole professional kitchen, just a few key items that are total game-changers.

• A Kitchen Scale: This is my number one, non-negotiable tool. Macarons are a science, and measuring by weight is the only way to get consistent results. Please don’t try to use cups for this recipe!
• A Stand Mixer: You need to whip those egg whites into beautiful, stiff peaks, and a stand mixer with its whisk attachment is your best friend here. It does all the hard work for you.
• A Fine-Mesh Sieve: This is crucial for getting your almond flour and powdered sugar super-fine and lump-free. That smooth, perfect top on your macaron shells? It starts right here.
• Silicone Baking Mats or Parchment Paper: I love my silicone mats because they often have little circle templates on them. But good old parchment paper works perfectly well, too!
• Piping Bags and a Small Round Tip: This is how you’ll get those uniform, adorable little circles. A Wilton #12 tip is my go-to, but any similar small, round tip will work great.

Ingredients for Raspberry Rose Macarons

Okay, this is where precision becomes our best friend. Macarons are a bit like chemistry, and getting the ingredients exactly right is half the battle. I promise it’s not as scary as it sounds! Using a kitchen scale is a must, I learned the hard way that eyeballing things just leads to heartbreak. When you gather these specific items, you’re already on the path to success. We’re building these delicate little cookies from the ground up, so let’s give them the best foundation possible!

Here’s what you’ll need to grab:

• For the Macaron Shells:
  • 100g aged egg whites: I know, this sounds so fussy! But all it means is leaving your egg whites in a covered bowl on the counter for a few hours. It helps them whip up into a stronger, more stable meringue. Just trust me on this one.
  • 100g granulated sugar: Simple, plain white sugar does the trick perfectly here.
  • 100g super-fine almond flour: Look for flour labeled “super-fine” or “finely ground.” This is the secret to getting those perfectly smooth, un-bumpy macaron tops.
  • 100g powdered sugar: Also called confectioners’ sugar. We’ll sift this with the almond flour to make it extra airy.
  • Red food coloring: I always go for a gel food coloring. A tiny drop gives you that gorgeous pink hue without adding extra liquid that could mess up our batter.
  • 1 tsp pure rosewater: A little bit of this goes a very long way. Make sure it’s good quality for that lovely, subtle floral note.
  • 1/4 cup white chocolate & 2 tbsp dried rose petals: These are for the finishing touch! They make the macarons look extra special.
• For the Raspberry Rose Buttercream Filling:
  • 1/4 cup butter: Use unsalted butter and make sure it’s properly softened to room temperature.
  • 1 1/2 cups powdered sugar: Sifting this will give you the smoothest, creamiest buttercream ever.
  • 1 tbsp whole milk: Just enough to get the filling to a perfect, pipeable consistency.
  • 1 tsp vanilla extract: Because vanilla makes everything better.
  • 1/4 tsp salt: Don’t skip it! A tiny pinch of salt makes the sweet flavors pop.
  • 1/2 cup high-quality seedless raspberry preserves: Splurge a little on the good stuff! “Seedless” is important so it doesn’t clog your piping tip.
  • 1/2 tsp rosewater: We’ll mix this into the preserves to echo the flavor from the shells. It’s what ties everything together.

How to Make Perfect Raspberry Rose Macarons

Okay, take a deep breath! This is the main event, but I promise it’s not as scary as it looks. I’ve broken down the whole process into manageable stages so you can focus on one thing at a time. Think of it as two mini-projects: first, we’ll conquer those gorgeous little shells, and then we’ll whip up the delicious filling and put it all together. Just follow along, and we’ll have beautiful macarons before you know it. You’ve got this!

Step 1: Crafting the Raspberry Rose Macaron Shells

This is where the magic happens! The key here is patience and paying attention to how the batter looks and feels. Don’t rush it, and enjoy the process. Getting that “lava flow” consistency is the most satisfying feeling in baking!

1. Get Ready to Bake: First things first, get your oven preheating to 300°F. I always like to make sure my oven rack is right in the middle for even baking. Go ahead and line two baking sheets with your silicone mats or parchment paper.
2. Make the Swiss Meringue: Find a small pot and fill it with about an inch of water, then bring it to a gentle simmer. In the clean bowl of your stand mixer (make sure there’s no grease!), combine your egg whites and granulated sugar. Place this bowl over the simmering water, creating a double boiler. Whisk it constantly, you don’t want scrambled eggs! until the mixture is frothy and the sugar has completely dissolved. If you rub a little between your fingers, it should feel smooth, not grainy.
3. Whip It Good: Now, take that bowl and pop it onto your stand mixer fitted with the whisk attachment. Start on medium-high and let it go until you have a beautiful, glossy meringue with stiff peaks. This is the “wow” moment! You should be able to hold the whisk upside down and the peak will stand straight up without flopping over. This takes a good 5-7 minutes, so be patient.
4. The Macaronage Begins: Sift your almond flour and powdered sugar together into a separate, large bowl. I always sift it twice to be extra sure there are no lumps. Now, gently add about one-third of this dry mixture into your meringue. Using a spatula, start folding it in. Scrape around the sides of the bowl and then cut through the middle. This is the famous “macaronage” stage!
5. Finding the Flow: Once that first addition is mostly combined, add the rest of the dry ingredients, along with your teaspoon of rosewater and a tiny drop of gel food coloring. Now, continue to fold gently. This is the most crucial part! You want to deflate the meringue just enough. Keep folding and checking until the batter falls from your spatula in a thick, continuous ribbon that slowly melts back into the batter in about 20-30 seconds. It should look like slow-moving lava. If it’s clumpy, it’s under-mixed. If it’s thin and runny, oops, it’s over-mixed. Stop as soon as you hit that lava stage!
6. Pipe and Tap: Carefully transfer your batter to a piping bag fitted with a small round tip. Hold the bag straight up, about half an inch above your baking sheet, and squeeze until you have a circle about 1.5 inches wide. Stop squeezing and flick the tip away. Now for the fun part! Firmly tap the baking sheets on your counter a few times. You’ll see little air bubbles rise to the surface and pop. This is what prevents cracked tops!
7. Let Them Rest: This step is non-negotiable! Let the piped macarons sit at room temperature for about 30 minutes, or until they form a “skin.” You should be able to gently touch the top of a macaron without any batter sticking to your finger. This skin is what helps them develop their iconic “feet” in the oven. Once they’re ready, bake them for 13 minutes. Let them cool completely on the baking sheet before you even think about peeling them off.

Step 2: Making the Raspberry Rose Buttercream Filling and Assembly

While those beautiful shells are cooling, we can whip up the filling. This part is super quick and easy, and it’s what brings all those lovely flavors together. Assembling them is like the victory lap!

1. Whip the Buttercream: In the bowl of your stand mixer (or using a hand mixer), beat your softened butter on medium-high speed until it’s super light, pale, and fluffy. This usually takes a couple of minutes.
2. Add the Good Stuff: Turn the mixer down to low and gradually add the powdered sugar, milk, vanilla extract, and salt. Once the sugar is mostly incorporated, crank the speed back up to medium-high and beat for another 2-3 minutes until the buttercream is incredibly smooth and creamy.
3. Prep the Raspberry Center: In a small bowl, just mix together your raspberry preserves and the 1/2 teaspoon of rosewater. This little step punches up the flavor and ties it all together with the shells.
4. Time to Assemble!: Once your macaron shells are completely cool, gently peel them off the mat. Match them up into pairs of similar sizes. Transfer your buttercream to a piping bag. Pipe a neat little ring of buttercream around the outer edge of one shell from each pair.
5. Fill and Sandwich: Spoon about 1/4 teaspoon of your raspberry-rose mixture right into the center of the buttercream ring. Now, gently place the matching macaron shell on top and press down ever so slightly, just until the filling comes to the edge. Voilà, a perfect little sandwich!
6. The Finishing Touch: Melt your white chocolate in the microwave in short 20-second bursts, stirring in between, until it’s smooth. Drizzle it over the tops of your finished macarons. While the chocolate is still wet, sprinkle on a few of those pretty dried rose petals. It just makes them look so professional and elegant!

Pro Tips for Flawless Raspberry Rose Macarons

Over the years, I’ve collected a few little secrets that have saved me from so much macaron-related heartbreak. These are the tips I wish someone had told me when I first started! They might seem small, but trust me, they make all the difference between good macarons and absolutely perfect ones. Think of this as your cheat sheet to macaron success.

• Use a Kitchen Scale. Period. I know I sound like a broken record, but this is the number one rule of macaron making. Baking is a science, and macarons are the final exam! Measuring by weight (grams) instead of volume (cups) guarantees you have the exact same ratio of ingredients every single time, which is the key to consistency.
• Don’t Skip Aging Your Egg Whites. It sounds so fussy, but it’s a game-changer. Letting your egg whites sit on the counter for a few hours helps a little water evaporate. This makes them stronger and helps you whip up a more stable meringue that won’t collapse on you. It’s a tiny step with a huge payoff.
• Let Them Rest for Their “Feet.” That 30-minute rest after piping is not optional! It allows the shells to form a dry “skin” on top. When they bake, the air inside pushes up but can’t escape through the top, so it pushes out the bottom, creating those adorable ruffled “feet” that are the hallmark of a great macaron.
• The Magic of Maturation. This is the hardest tip to follow because it requires patience! Once assembled, store your macarons in an airtight container in the fridge for a full 24 hours before eating them. This process, called maturation, allows the moisture from the filling to soften the inside of the shells, creating that signature chewy-crisp texture. The flavors also get a chance to meld together. It’s so worth the wait, I promise!

Recipe Variations

Once you get the hang of the basic technique, this is where you can really start to play and have fun! I think of this recipe as a perfect little template for all sorts of flavor experiments. Don’t be afraid to mix things up and create your own signature macaron. It’s one of my favorite parts of baking! Here are just a few ideas that I’ve tried and absolutely love.

• Strawberry & Rose Macarons: This is such an easy and delicious swap. Just trade the raspberry preserves for a high-quality, seedless strawberry preserve. The flavor is a little softer and sweeter, and it reminds me of a classic English garden. It’s an absolute dream.
• Raspberry & Pistachio Macarons: If you want to try a different flavor pairing, skip the rosewater and add a tiny splash of pistachio extract to the shells instead. Raspberry and pistachio are a classic combination for a reason! You could even tint the shells a very pale green for a beautiful look.
• Extra Raspberry Zing: For a garnish that really pops, instead of the dried rose petals, crush up some freeze-dried raspberries. Sprinkle them over the wet white chocolate drizzle. It adds a stunning burst of color and an extra little kick of tart raspberry flavor that is just incredible.

Serving and Storing Your Raspberry Rose Macarons

Okay, you did it! You have a gorgeous batch of Raspberry Rose Macarons sitting in front of you. Congratulations! Now comes the really fun part: showing them off and, of course, eating them. After all that love you put into them, they deserve a little special treatment right up until the very last bite.

Best Ways to Serve Your Raspberry Rose Macarons

Honestly, these little beauties are the star of any show. My absolute favorite way to serve them is piled high on a tiered cake stand for an afternoon tea. It just feels so fancy and special! They also look incredible on a dessert board, nestled amongst fresh raspberries and maybe a few pieces of dark chocolate.

And if you want to give the best gift ever, just pop a few into a clear little box tied with a ribbon. People will be so impressed! For pairings, they are an absolute dream with a simple cup of hot tea or, if you’re celebrating, a glass of sparkling rosé. The delicate bubbles and the delicate cookie are just perfect together.

How to Store Your Finished Macarons

This part is so important for getting that perfect texture! The best way to store your macarons is in a single layer in an airtight container in the refrigerator. This keeps them from drying out and protects them from any other food smells.

But here’s the real secret, the one that requires the most patience! You have to let them “mature” in the fridge for a full 24 hours before serving. I know, it’s torture! But during this time, the filling ever-so-slightly softens the inside of the shell, creating that signature chewy-but-crisp texture. The flavors also meld together beautifully. They’ll keep wonderfully in the fridge for up to 5 days, but they are truly at their peak after that first day of rest.

FAQs About Raspberry Rose Macarons

Okay, let’s tackle some of the big questions! When you’re just starting out with macarons, it feels like there are a million little things that can go wrong. Trust me, I’ve been there, and I’ve probably made every mistake in the book. So here are the answers to some of the questions I get asked all the time. Don’t worry, we’ll get you through this!

Why did my macaron shells crack or not have ‘feet’?

Oh, the pain of flat or cracked macarons! I know it well. This is almost always due to one of three things. First, check your batter. If it was under-mixed, it’s too thick and won’t spread properly, leading to lumpy tops. If it was over-mixed, it’s too thin and will spread too much, giving you flat, sad cookies. You’re really looking for that perfect “lava-like” ribbon.

The second culprit is not letting them rest long enough. You absolutely have to let them sit on the counter until they form that dry skin. If you skip this, the air escapes out the top during baking, causing cracks instead of pushing out the bottom to form those cute little “feet.”

And finally, your oven could be the problem. Ovens can be so moody! If your oven runs too hot, they’ll puff up too fast and crack. An oven thermometer is a cheap and amazing tool to find out what’s really going on in there.

Can I make these Raspberry Rose Macarons without a stand mixer?

So, the short answer is yes, you technically can. But, I’m going to be honest with you, it’s going to be a serious arm workout! You can definitely use a hand mixer to whip the meringue, but it will take much longer to get those super-stiff, glossy peaks we need. You have to be really patient and keep going until that peak stands up straight without flopping over.

Making it with just a hand whisk is… well, I wouldn’t recommend it, especially if you’re a beginner. It’s incredibly difficult to get the power and speed you need. A stand mixer really is your best friend for macarons because it creates such a stable meringue, which is the foundation for everything else.

What is “macaronage” and how do I know when to stop folding?

“Macaronage” sounds so fancy, doesn’t it? It’s really just the French term for the process of folding the almond flour and powdered sugar into your whipped meringue. This is the single most important step in making macarons, and it’s more of an art than a science.

You’ll know you’re done when the batter has the perfect consistency. My favorite way to check is the “ribbon test.” When you lift your spatula, the batter should fall off in a thick, continuous ribbon. That ribbon should then slowly melt back into the rest of the batter in the bowl within about 20-30 seconds. If it just plops off in clumps, keep folding. If it runs off the spatula like water, oops, you’ve gone too far. It’s a feeling you’ll learn, I promise!

Nutritional Information

For those of you who like to keep track of the details, here’s a quick peek at the numbers for one of these gorgeous little macarons. They are a special treat, after all!

• Serving Size: 1 macaron
• Calories: 250 kcal
• Sugar: 30g
• Fat: 12g
• Carbohydrates: 35g
• Protein: 4g

Please remember, this nutritional information is just my best estimate! The actual numbers will vary based on the specific brands of ingredients you use in your own kitchen.

Share Your Raspberry Rose Macarons Creation

Okay, your turn! Did you take the plunge and make these Raspberry Rose Macarons? I’m so excited to hear all about it. Seeing your creations is honestly the best part of sharing my recipes. Please leave a comment and a rating below to let me know how they turned out for you. Did you love them? I can’t wait to read all about it!

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