Rose Macarons

You will adore this rose macaron recipe. Delicate French macarons paired with rose, white chocolate ganache, and pistachio crumble. These macarons taste delicious and are loved by Turkish Delight lovers and rose dessert newbies alike.

These rose-flavored macarons taste like a spring morning. The sweet rose ganache, balanced by the pistachio crumble and nutty macaron shells, taste divine.

I love filling my macarons with ganache. Not only is it less sweet than many buttercreams, but ganache is also super easy to make. When you consider macaron cookies tend to take about an hour to make, keeping the filling simple (yet delicious) is a huge bonus.

Tools you’ll need

You will require quite a few pieces of equipment to make macarons. They are many levels above your average cookie, in both taste and complexity. To make these rose macarons, you’ll need standard equipment required for most macaron recipes, including:

  • Electric Mixer
  • Food Processor
  • Bowls
  • Spatulas
  • Knives
  • Kitchen Scales
  • Fine Sieve
  • Piping Bags and Nozzles
  • Baking Tray
  • Parchment Paper
  • Toothpicks
  • Microwave
  • Macaron template (optional, but recommended).
6 macarons (3 white, 3 pink) sitting in a brown box on a white wood background.

Rose Macaron Ingredients

You’ll need the following ingredients for these macarons:

  • Rose Extract: This is the key flavor profile in these macarons, so choose a high quality brand. 
  • Almond Flour: Look for a almond flour that is finely ground. Be aware that Almond Meal is not a good substitute.
  • Icing Sugar: Also known as powder sugar or confectioner’s sugar.
  • Egg Whites:
  • Cream of Tartar: This will help your egg whites to whip nicely.
  • Caster Sugar: Also known as fine granulated sugar
  • Vanilla Extract: Vanilla and chai make a perfect pair.
  • Salt: gives the macarons a more rounded flavor.
  • White Chocolate: Choose your favorite brand of chocolate, preferably one that contains cocoa butter.
  • Cream: use heavy cream (aka cream with 30%-40% fat content).
  • Beetroot Powder (optional): This optional ingredient is used to naturally color the macarons pink. It does add some flavor to the macaron cookies, but this is barely noticable once the macarons are assembled with rose ganache.
  • Pistachios (optional): These add a little texture to the macarons and balance the rose flavor.

Substitution Ideas

Beetroot Powder

The purpose of the beetroot powder is to naturally color the macaron shells. However, it can be omitted entirely, so your macarons will be a lovely white color. Alternatively, you can add gel or powder food color to your macaron batter to color it.

Just be sure to use water-based gel or powdered food color. Both the gels and powders allow you to add color to the macarons without upsetting the delicate balance of ingredients. Using liquid food color adds too much moisture to the batter and you risk having lumpy macarons that do not hold their shape after baking. Also, oil food color will destroy your meringue, turning your light fluffy meringue into soup.

Add artificial food either directly to the meringue when you add the vanilla extract or as soon as the dry ingredients are added to the meringue.

Rose Extract

I have in the past used real edible roses in substitution for rose extract. Ganache made with real roses tastes wonderful, but given rose extract is easier to come by, I thought it was a more practical ingredient to include in this recipe.

Although I personally haven’t tried it, rose water in theory could also be used as a substitute for rose extract. However be mindful that it has a milder flavor.

Refer to my Rose Ganache recipe for full details on making this ganache with rose water or real roses.

How to make rose-flavored macarons

My 10 steps to make these macarons are:

  1. Make the ganache first to give it time to set prior to assembling the macarons. Add the cream, butter and chocolate to a microwave safe bowl and heat on high for 20 seconds. Stir to combine and ensure all the chocolate melts. If needed, heat for a further 10 seconds and stir again. Stir in the rose extract, cover with cling film (so that it’s touching the ganache) and place in the fridge to set.
  2. Blitz the dry ingredients (almond flour, powdered sugar and beetroot powder) in a food processor. This will break up any large pieces of almond flour and encourage the chai tea to infuse with the other ingredients.
  3. Sift the dry ingredients into a clean bowl, discarding any large lumps that don’t fit through your sieve.
  4. Use an electric mixer to whip the egg whites, sugar, cream of tartar, vanilla extract and salt together until they form stiff peaks.
  5. Use a rubber spatula to fold the dry ingredients into the egg whites.
  6. Deflate the batter until it loosens enough that it falls off your spatula in a ribbon shape.
  7. Use a piping bag to pipe circles of macaron batter onto a baking tray. 
  8. Allow the macarons to rest until they feel dry to touch, then bake them.
  9. Finely chop the pistachio nuts and mix through salt.
  10. Assemble the macarons.

Storage Recommendations

Store assembled macarons in an airtight container in the fridge and consume within 5 days.

If you want to keep your macarons any longer, they can be stored in an airtight container in the freezer. They will last in the freezer for up to 3 months. Let them defrost in the container on either the countertop or in the fridge.

Macaron cookies can also be stored in the freezer or fridge prior to assembling. For food safety reasons, do not refreeze macarons after they have been defrosted.

Related Recipes

I have heaps of macaron recipes on this site. Here are some of my favorites for spring!

I hope you love these rose macarons as much as I do. Please let me know in the comments how you go.

Happy baking x

6 macarons (3 white, 3 pink) sitting in a brown box on a white wood background.

Rose Macarons

French macarons filled with aromatic rose ganache and pistachios. These rose macarons are spectacular.
5 from 1 vote
Prep Time 30 mins
Cook Time 7 mins
resting time 30 mins
Course Dessert
Cuisine French, Indian
Servings 35 macarons

Equipment

  • Kitchen Scales
  • Food Processor
  • electric mixer
  • Fine Mesh Sieve
  • Baking Tray
  • Parchment paper
  • Toothpicks
  • Macaron template (optional)

Ingredients
  

Chai Spice Macarons

  • 140 grams almond flour
  • 130 grams confectioners' sugar (also known as icing sugar)
  • 100 grams egg whites (approximately 3 eggs)
  • 90 grams superfine sugar (also known as caster sugar)
  • 1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 grams beetroot powder (optional)

Rose Ganache

  • 150 grams chocolate
  • 10 grams salted butter
  • 40 grams cream
  • 1/4 teaspoon rose extract

Pistachio Crumble

  • 1 tablespoons finely chopped pistachios (unsalted)
  • 1 generous pinch of salt

Instructions
 

Rose Ganache

  • Place the white chocolate, butter & cream into a microwave safe plastic bowl and heat in the microwave for 20 seconds (at 1000kW).
  • Remove the bowl from the microwave and stir to mix everything together. The chocolate should melt and combine with the cream. If some chunks of chocolate remain, return the bowl to the microwave and heat for a further 10 seconds. Stir again to combine. Repeat heating the mixture in short bursts until it all melts together.
  • Stir through the rose extract, cover with a layer of cling film so that it is touching the ganache and place the bowl in the fridge to cool.

Macaron Cookies

  • If you're using a macaron template, place it on a baking tray and place a layer of baking paper on top. Then put the tray aside.
  • Put the almond flour, confectioner's sugar and beetroot powder (if using) in a food processor and pulse for a minute. This will mix everything together and break down any large pieces of almond flour.
  • Transfer the mixture to a sieve and sift it into a bowl. Then set it aside while you make your meringue.
  • Pop the egg whites in a clean bowl. Using either a hand held electric mixer, or a stand mixer fitted with the balloon whisk attachment, whip the egg whites at medium speed until they start to look foamy.
  • Add the cream of tartar, and continue to whip for a minute.
  • Gradually add the caster sugar to your egg whites while you continue to whip the eggs using your mixer. I tend to add about a tablespoon or so every 15-30 seconds.
  • Once all the sugar has been added to the eggs turn the mixer to high and whip until the mixture looks white, and marshmallow like. You'll know it's done when it is thick enough that when you scoop some up with a spoon it forms a stiff peak shape.
  • Add half the dry ingredients to the meringue and use a rubber spatula to gently fold it into the meringue. Then add the remaining dry ingredients and fold this in as well.
  • Next deflate your meringue until it loosens slightly. Best method I've found is to use your spatula to spread the batter around the side of the bowl, then scrape it back off the sides and into the middle. Repeat this action until the macaron batter loosens and becomes glossy. Test the consistency by scooping the batter up with your spatula and letting it slowly drop back into the bowl. It is ready if it flows of your spatula in a ribbon shape.
  • Spoon the batter into a piping bag, fitted with a round tip.
  • Hold the piping bag over the baking tray and squeeze the bag until a circle of batter (about 1.5 inches wide) is piped onto the tray. Repeat this process until all your macaron cookies have been piped onto the tray.
  • Bang the tray on your counter a couple times to encourage any air bubbles to rise to the surface. If you can see any air bubbles on the macarons, use a tooth pick to pop them. Then place your tray on the counter for 20-30 minutes to let the macarons dry slightly.
  • Your macarons are ready to bake when they have a matt texture and feel dry to the touch. Bake at 280 F (140 C) for 20-25 minutes. You will know they have baked once they have risen and look firm (but have not browned). If they look jiggly when you go to take the tray out of the oven, continue to bake them. You can also test if they are ready by peeling a macaron off the baking sheet. If it comes off in one piece and the bottom is dry, they are ready.
  • Allow your macarons to cool on the tray before transferring them to an airtight container.

Pistachio Crumble

  • While the macarons are resting, finely chop the pistachios and place them in an airtight container.
  • Add the salt, place the lid on the container and give it a good shake to coat the pistachios nicely. Place the container of pistachios aside until you are ready to assemble the macarons.

Assemble the macarons

  • Sort your macaron cookies into evenly sized and shaped pairs. If you plan to decorate your macarons, I recommend doing so now before they have been assembled.
  • Transfer the ganache to a piping bag and pipe dollops of ganache on the underside of one of the macaron shells. Then sprinkle some pistachios on top.
  • Place the other pair of the macaron on top to make a macaron sandwich.
  • Store the macarons in an airtight container in the fridge until they're ready to be served.
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