Macarons are the epitome of elegance in the world of desserts. Combining the delicate flavors of raspberry and rose, these Raspberry Rose Macarons are a showstopper. With a luscious rose buttercream, tangy raspberry jam, and a white chocolate drizzle, these bite-sized delights are perfect for any special occasion. Whether you’re a macaron enthusiast or a first-timer, this recipe will guide you step by step toward creating these exquisite treats.
Ingredients
For the Macaron Shells:
- 1 cup powdered sugar
- 1/2 cup almond flour
- 3 large egg whites (at room temperature)
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon rosewater (optional, for flavor)
- Pink food coloring (optional)
For the Raspberry Rose Buttercream:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tablespoons raspberry puree
- 1 teaspoon rosewater
- Pinch of salt
For the Raspberry Jam Filling:
- 1/2 cup raspberry jam or preserves
For the White Chocolate Drizzle:
- 2 ounces white chocolate, chopped
Equipment
- Piping bags and tips
- Electric mixer or stand mixer
- Sifter
- Baking sheets lined with parchment paper
- Heatproof bowl for melting chocolate
- Small saucepan or microwave-safe bowl for raspberry puree
Instructions
Step 1: Prepare the Macaron Shells
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift the powdered sugar and almond flour together into a large bowl to remove any lumps.
- In a separate bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form.
- Gradually add the granulated sugar while continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape.
- Gently fold the sifted almond flour and powdered sugar mixture into the meringue. Use a spatula and fold carefully until the mixture reaches a ribbon-like consistency.
- Add the rosewater and a drop of pink food coloring if desired, then fold gently to combine.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small, uniform circles (about 1 inch in diameter) onto the prepared baking sheets.
- Tap the baking sheets on the counter to release any air bubbles, and let the macarons sit at room temperature for 30-60 minutes to form a skin.
- Bake in the preheated oven for 15-18 minutes, or until the macarons easily peel off the parchment paper. Allow them to cool completely on the baking sheets.
Step 2: Prepare the Raspberry Rose Buttercream
- In a stand mixer or using an electric mixer, beat the softened butter until light and fluffy.
- Gradually add powdered sugar, 1 tablespoon at a time, and beat until smooth.
- Add raspberry puree, rosewater, and a pinch of salt, and mix until fully combined. Taste and adjust the rosewater for a more prominent floral flavor if desired. Set aside.
Step 3: Assemble the Macarons
- Pair up macarons of similar size.
- Spread a layer of raspberry rose buttercream on the flat side of one macaron shell.
- Add a small dollop of raspberry jam on top of the buttercream, then place another macaron shell on top to form a sandwich.
- Repeat the process with the remaining macarons.
Step 4: Drizzle with White Chocolate
- Place the white chocolate in a heatproof bowl over a double boiler or melt in the microwave in 20-second intervals, stirring between each.
- Once melted, transfer the white chocolate to a piping bag or small plastic sandwich bag with the tip snipped off.
- Drizzle the white chocolate over the assembled macarons in a zigzag pattern.
- Allow the chocolate to set at room temperature, or refrigerate the macarons for 10-15 minutes to speed up the process.
Tips
- For perfectly smooth macaron shells, ensure that your egg whites are beaten to stiff peaks and that you don’t over-mix the batter.
- You can substitute the raspberry jam with any fruit preserve of your choice.
- If you’re new to making macarons, don’t be discouraged if your first batch doesn’t turn out perfect—macarons take a little practice!
- Store the macarons in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness. Let them come to room temperature before serving.
These Raspberry Rose Macarons with White Chocolate Drizzle are a treat for the senses. With their tender, almondy shells, sweet and tart raspberry jam, and fragrant rose buttercream, they are sure to impress anyone lucky enough to try them. The addition of the white chocolate drizzle adds a touch of indulgence and elegance. Whether you’re hosting a tea party, preparing for a special occasion, or simply indulging in a sweet moment, these macarons are the perfect choice.
Delightful Raspberry Rose Macarons with White Chocolate Drizzle Recipe
Treat yourself to the elegance of Raspberry Rose Macarons. These delicate, flavorful cookies are filled with a tangy raspberry jam and smooth rose-flavored buttercream, drizzled with luxurious white chocolate for the perfect sweet treat.
Equipment
- Piping bags and tips
- Electric mixer or stand mixer
- Sifter
- Baking sheets lined with parchment paper
- Heatproof bowl for melting chocolate
- Small saucepan or microwave-safe bowl for raspberry puree
Ingredients
- For the Macaron Shells:
- 1 cup powdered sugar
- 1/2 cup almond flour
- 3 large egg whites at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon rosewater optional, for flavor
- Pink food coloring optional
- For the Raspberry Rose Buttercream:
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar
- 1-2 tablespoons raspberry puree
- 1 teaspoon rosewater
- Pinch of salt
- For the Raspberry Jam Filling:
- 1/2 cup raspberry jam or preserves
- For the White Chocolate Drizzle:
- 2 ounces white chocolate chopped
Instructions
- Step 1: Prepare the Macaron Shells
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift the powdered sugar and almond flour together into a large bowl to remove any lumps.
- In a separate bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form.
- Gradually add the granulated sugar while continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape.
- Gently fold the sifted almond flour and powdered sugar mixture into the meringue. Use a spatula and fold carefully until the mixture reaches a ribbon-like consistency.
- Add the rosewater and a drop of pink food coloring if desired, then fold gently to combine.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small, uniform circles (about 1 inch in diameter) onto the prepared baking sheets.
- Tap the baking sheets on the counter to release any air bubbles, and let the macarons sit at room temperature for 30-60 minutes to form a skin.
- Bake in the preheated oven for 15-18 minutes, or until the macarons easily peel off the parchment paper. Allow them to cool completely on the baking sheets.
- Step 2: Prepare the Raspberry Rose Buttercream
- In a stand mixer or using an electric mixer, beat the softened butter until light and fluffy.
- Gradually add powdered sugar, 1 tablespoon at a time, and beat until smooth.
- Add raspberry puree, rosewater, and a pinch of salt, and mix until fully combined. Taste and adjust the rosewater for a more prominent floral flavor if desired. Set aside.
- Step 3: Assemble the Macarons
- Pair up macarons of similar size.
- Spread a layer of raspberry rose buttercream on the flat side of one macaron shell.
- Add a small dollop of raspberry jam on top of the buttercream, then place another macaron shell on top to form a sandwich.
- Repeat the process with the remaining macarons.
- Step 4: Drizzle with White Chocolate
- Place the white chocolate in a heatproof bowl over a double boiler or melt in the microwave in 20-second intervals, stirring between each.
- Once melted, transfer the white chocolate to a piping bag or small plastic sandwich bag with the tip snipped off.
- Drizzle the white chocolate over the assembled macarons in a zigzag pattern.
- Allow the chocolate to set at room temperature, or refrigerate the macarons for 10-15 minutes to speed up the process.
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