Flavour of the Month: Rose

Monday, 20 April 2015

Last month I brought you a recipe for Espresso Macarons. This month I have gone for something a bit different, quirky, but also something to celebrate the arrival of Spring!
I am going to show you how to create Rose flavoured macarons (with better pictures than last months recipe post)

For this recipe you will need everything pictured above (and then some). You will need an electric whisk (I have one that is a standing whisk and a hand whisk combined), a plastic spatula, a sieve and a piping kit.
The ingredients you will need are as follows

For the shells:
  • 60g egg whites (roughly one and a half eggs)
  • 60g Caster sugar
  • 1.5 tsp egg white powder
  • 120g icing sugar
  • 60g ground almonds
  • 2-3 drops of rose extract (I used rose water, and 2 tsp's of rose water in this recipe)
  • red food colouring gel
For the filling:
  • 80g icing sugar
  • 40g unsalted butter, softened
  • 20ml double cream
  • 2-3 drops of rose extract
  • red food colouring gel
First step, as always, preheat your oven! For a fan oven preheat to 130 degrees otherwise for anything else preheat to 160 degrees.
Now to start you want to put your egg whites, caster sugar and egg white powder into a bowl and whisk until soft peaks form, like in the picture above.

Once you have your soft peaks, you will want to add in the red food colouring gel. Like I explained in my previous macaron recipe, use gel food colouring and not watery ones. Watery ones will break down the mixture and ruin it. Do not be afraid to put in lots of food colouring gel also as the colour the mixture looks ends up going paler during the baking process. I used red food colouring gel in this recipe to reflect the colour of roses, but you can use any colour you wish.

You then want to sift the ground almonds and icing sugar into a seperate bowl. When sifted, add in your rose water. You can then add these sifted ingredients into your pink mixture and fold in with your plastic spatula. It is best to use a plastic spatula rather than a wooden spoon so that you don't beat any of the air out of the mixture.
When you start folding it looks bitty like in the picture above on the left, but keep perservering until you get a shiny and smooth mixture like on the top right. You want it shiny looking and a consistency that 'settles' flat once the spatula is removed and you are no longer moving it.
Once this consistency has been achieved you can put it into your piping bag and pipe into a macaron baking mould, or small round circles onto greaseproof paper (put into a baking tin also). Make sure they are even as you are wanting a 'pair' to create a top and bottom.
Like I mentioned in my previous post after you have piped them, you will want to bang them on a flat surface until you see little air bubbles appear on the top of your piped mixture and then you will want to leave them aside for 10-15 minutes until they form a skin on top. This is easily felt as the mixture no longer sticks to your finger.
Once the skin has developed, pop them in your preheated oven and bake for 10-15 minutes. What I do is I set a timer for 10 minutes, and then check them. Sometimes they are done in 10 minutes, sometimes they need a little longer. You basically want to bake them until the tops are solid and they no longer wobble under your touch and once that has been achieved you can take them out of the oven and leave them to cool.

Once the shells are cooling, now is the best time to create your filling. For this recipe we are creating a very simple buttercream.
You want to whisk the softened butter and the icing sugar together (maybe whilst covering the bowl as icing sugar gets EVERYWHERE!) once whisked you can add your double cream, rose water and food colouring. Add as much or as little food colouring as you want to achieve the desired colour. I wanted a colour that was darker than the shells.
Once you have your buttercream and your cooled shells, pair the shells together to create a top and a bottom and spoon the buttercream onto one of the shells and then *smush* the other shell on top gently. Et Voila, Rose Macarons

I hope you enjoy! Do let me know in the comments if you end up baking these macarons.
If you want my previous Espresso Macarons recipe, just click the name.

Will you give these a go? Is there a particular flavour of macaron you'd love me to bake and post a recipe for?


  1. I love rose water and actually I am testing out a baking recipe with it today. One day I will be brave enough to make Macarons.

    1. Let me know if you do try :)
      With my recipes, I try and explain every step as simply as possible and they aren't as hard to make as other people say they are

  2. These look absolutely amazing, im just not a fan of macaroons, the texture is something I don't like x

  3. These are droolworthy and they look amazing and so very pretty.

  4. I tried making macarons once and it didn't go well! These Rose flavoured macarons look good enough to persuade me to give it another go though :)


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