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A beautifully arranged plate of rosewater and raspberry macarons with fresh raspberries, tea and edible flowers, perfect for a special occasion.

Rosewater and Raspberry Macarons

Rosewater and Raspberry Macarons are delicate, elegant treats that combine floral rosewater with tangy raspberry buttercream. Perfect for special days, these macarons are surprisingly easy to make with just a few simple ingredients. Follow our step-by-step guide to create these Instagram-worthy desserts that are sure to impress!
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 45 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine French
Servings 15 macarons
Calories 100 kcal

Ingredients
  

For the Macaron Shells:

  • 1 cup (100g) almond flour
  • 1 ¾ cups (210g) powdered sugar
  • 3 large egg whites at room temperature
  • ¼ cup (50g) granulated sugar
  • 1-2 drops pink food coloring or beetroot powder for natural color
  • 1 tsp rosewater

For the Raspberry Buttercream:

  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (190g) powdered sugar
  • 2 tbsp raspberry jam
  • 1 tsp rosewater optional

Instructions
 

Step 1: Prepare the Macaron Shells

  • Sift the almond flour and powdered sugar together into a large bowl. Discard any large lumps.
  • In a separate bowl, beat the egg whites with an electric mixer until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
  • Gently fold in the pink food coloring and rosewater.
  • Add the almond flour mixture to the egg whites and fold until the batter flows like lava (about 40-50 folds).

Step 2: Pipe and Rest the Macarons

  • Transfer the batter to a piping bag fitted with a round tip.
  • Pipe small circles (about 1.5 inches in diameter) onto a baking sheet lined with parchment paper or a silicone mat.
  • Tap the baking sheet on the counter a few times to release air bubbles.
  • Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface.

Step 3: Bake the Macarons

  • Preheat the oven to 300°F (150°C).
  • Bake the macarons for 15-18 minutes, rotating the tray halfway through.
  • Let them cool completely on the baking sheet before removing.

Step 4: Make the Raspberry Buttercream

  • In a bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar and beat until smooth.
  • Mix in the raspberry jam and rosewater (if using).

Step 5: Assemble the Macarons

  • Pair the macaron shells by size.
  • Pipe a small amount of buttercream onto the flat side of one shell and sandwich with another.
  • Gently press together to secure.

Notes

  • Room Temperature Eggs: Always use room temperature egg whites for the best results.
  • Resting Time: Don’t skip the resting step—it’s crucial for achieving smooth, shiny shells.
  • Storage: Store macarons in an airtight container in the fridge for up to 5 days.
Keyword Homemade Macarons, Rosewater and Raspberry Macarons