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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.
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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.