Perfect Raspberry Rose Macarons Recipe Easy Homemade Buttercream Filling
Delicate raspberry rose macarons with smooth, glossy shells and a luscious buttercream filling infused with fresh raspberry puree and rose water. This recipe balances floral and fruity flavors for an elegant treat that’s approachable for home bakers.
- Prep Time: 25 minutes
- Cook Time: 15-18 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 20-24 macarons (depending on size) 1x
- Category: Dessert
- Cuisine: French
Ingredients
- 110 g (3 ¾ oz) almond flour, finely ground
- 200 g (7 oz) powdered sugar, sifted
- 90 g (about 3 large) egg whites, room temperature and aged overnight
- 200 g (1 cup) granulated sugar
- 2 tablespoons freeze-dried raspberry powder
- Pink gel food coloring (optional)
- Pinch of cream of tartar
- 115 g (½ cup) unsalted butter, softened
- 200 g (1 ¾ cups) powdered sugar, sifted
- 3 tablespoons fresh raspberry puree, strained
- 1 teaspoon rose water (adjust to taste)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prep Ingredients and Tools (10 minutes): Sift together almond flour and powdered sugar twice for a smooth mix. Set aside. Separate egg whites at least 24 hours before and let them age in the fridge uncovered to dry slightly.
- Make the Meringue (15 minutes): Bring egg whites to room temperature. Whisk egg whites with a pinch of cream of tartar until foamy. Gradually add granulated sugar, whisking on high until stiff, glossy peaks form. Add a tiny drop of pink gel coloring if using.
- Fold Dry Ingredients (5 minutes): Gently fold sifted almond flour mixture and freeze-dried raspberry powder into the meringue in 3 additions. Use a spatula to fold—don’t overmix, but the batter should flow like lava, dropping slowly off the spatula.
- Pipe Shells (15 minutes): Transfer batter to piping bag and pipe 1.5 inch rounds onto baking sheets lined with parchment or silicone mats, spacing about 1 inch apart. Tap sheets firmly on countertop twice to release air bubbles. Let rest for 30-40 minutes until shells form a dry skin that doesn’t stick to your finger.
- Bake (15-18 minutes): Preheat oven to 300°F (150°C). Bake one sheet at a time on middle rack for 15-18 minutes. Shells should rise and develop feet. Let cool completely before removing from tray.
- Prepare Buttercream Filling (10 minutes): Beat softened butter until fluffy. Gradually add powdered sugar, continue beating until smooth. Mix in fresh raspberry puree, rose water, vanilla extract, and a pinch of salt. Adjust rose water to taste.
- Assemble Macarons (10 minutes): Match shells by size. Pipe a dollop of buttercream onto one shell, then gently sandwich with another shell. Press lightly to spread filling evenly.
Notes
Resting the piped shells before baking is crucial to form a dry skin that prevents cracks and promotes macaron feet. Aging egg whites overnight improves volume and stability. Fold batter to the ‘lava’ stage for best texture. Bake one tray at a time for even heat. Let shells cool completely before assembly to avoid melting the buttercream. Store macarons in an airtight container in the fridge up to 3 days or freeze up to 2 weeks. Avoid microwaving when reheating; use a low oven instead.
Nutrition
- Serving Size: One macaron (about 2
- Calories: 100
- Sugar: 10
- Sodium: 30
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: macarons, raspberry rose macarons, buttercream filling, homemade macarons, French dessert, raspberry powder, rose water, baking, elegant treats