Delicate and fragrant, these rose macarons are a treat for both the eyes and the palate. The crisp shells and creamy filling with a hint of rose make for a perfect dessert.
Ingredients: 180g almond flour. 170g powdered sugar. 150g egg whites aged, about 4-5 eggs. 160g granulated sugar. 1/4 tsp rose extract. Pink gel food coloring.
Instructions: Prepare a baking sheet lined with parchment paper or a macaron mat. Sift together the almond flour and powdered sugar in a bowl. Discard any large bits that can't be sifted. In a separate bowl, whip the egg whites until frothy. Gradually add granulated sugar while whipping, until stiff glossy peaks form. Carefully fold the almond mixture into the whipped egg whites until the batter is smooth and flows like lava. Add rose extract and a small amount of pink gel food coloring. Gently fold until the color is evenly distributed. Transfer the batter into a piping bag with a round tip. Pipe small rounds onto the prepared baking sheet, spacing them apart. Tap the baking sheet on the counter a few times to release air bubbles. Let the macarons rest for about 30 minutes until a skin forms. Preheat the oven to 300F 150C. Bake the macarons for 15-18 minutes until they have risen and developed feet. Remove from the oven and let them cool on the baking sheet before carefully removing them. Once completely cool, pair up macaron shells of similar size. Pipe a small amount of rose-flavored filling onto one shell and sandwich it with another. Gently twist the shells together to spread the filling evenly. Place the macarons in an airtight container and refrigerate for 24 hours to let the flavors meld. Bring the macarons to room temperature before serving. Enjoy these delightful rose macarons!
Prep Time: 45 minutes
Cook Time: 18 minutes
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