Mother’s Day Raspberry Rose Macarons
Delight your loved ones this Mother’s Day with Raspberry Rose Macarons, a perfect blend of delicate flavors and stunning visuals. These soft, chewy confections feature a crisp exterior that gives way to a rich raspberry filling infused with sweet rosewater. Easy to make yet elegant, these macarons are sure to impress at any gathering.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Approximately 24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cups icing sugar
- 3 large egg whites (room temperature)
- 1/4 cup granulated sugar
- 1/2 cup raspberry puree (seedless)
- 1 tsp rose water
- 1/2 cup unsalted butter (softened)
Instructions
- Preheat oven to 300°F (150°C).
- Whip egg whites in a clean bowl until foamy; gradually add granulated sugar until stiff peaks form.
- Sift almond flour and icing sugar together; gently fold into the meringue until combined.
- Pipe small circles on parchment-lined baking sheets and let rest for 30 minutes to form a skin.
- Bake for 15-20 minutes until they have feet but remain soft inside; cool completely.
- For the filling, beat softened butter, add powdered sugar, raspberry puree, and rose water until fluffy.
- Pipe the filling onto half of the macaron shells and sandwich them together.
Nutrition
- Serving Size: 1 macaron (25g)
- Calories: 100
- Sugar: 9g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Use aged egg whites for better stability. Experiment with different flavors like lemon or strawberry puree for variety. Add edible glitter for a festive touch.