Elegant Raspberry Rose Macarons
These Elegant Raspberry Rose Macarons are a sophisticated dessert, featuring a delicate texture and vibrant flavors of raspberry, white chocolate, and a hint of rose.
Ingredients
Macaron Shells
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- Pink gel food coloring A few drops
Filling
- 1/2 cup raspberry jam
- 1/4 cup unsalted butter, softened
Topping
- 1 cup white chocolate, melted
- Dried rose petals for garnish
Instructions
Preparation
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Sift the almond flour and powdered sugar together into a large bowl.
- In a separate bowl, beat the egg whites until foamy, then gradually add granulated sugar.
- Continue to beat until stiff peaks form.
- Add a few drops of pink gel food coloring to the egg whites and gently fold in the almond flour mixture until well combined.
- Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets.
- Tap the baking sheets on the counter to release any air bubbles, then let the macarons sit at room temperature for 30-60 minutes to form a skin.
Baking
- Bake for 15-18 minutes, or until the macarons are firm and can be lifted off the parchment paper easily.
- Allow the macarons to cool completely on the baking sheets.
Filling and Assembly
- For the filling, beat the raspberry jam and unsalted butter together until smooth.
- Pair up the macarons by size and pipe a small amount of the raspberry filling onto one half of each pair.
- Sandwich the halves together.
- Drizzle the melted white chocolate over the top of the macarons and garnish with dried rose petals.
- Let the chocolate set before serving.
Notes
Ensure your mixing bowls and utensils are completely clean and dry to achieve the right meringue consistency. For best results, allow the macarons to mature for a day in the refrigerator after assembly.