Perfect Strawberry Rose Macarons
Delicate and fragrant strawberry rose macarons with a creamy filling, perfect for special occasions or a refined treat. This recipe balances a crisp shell with a luscious strawberry rose buttercream.
- Prep Time: 35 minutes
- Cook Time: 15-18 minutes
- Total Time: 90 minutes plus 24 hours resting
- Yield: 20-24 macarons (about 10-12 sandwiches) 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 120g (1 cup) almond flour, finely ground
- 200g (1 2/3 cups) powdered sugar
- 90g (about 3 large) egg whites, room temperature
- 50g (1/4 cup) granulated sugar
- Pink gel food coloring (optional)
- Pinch of cream of tartar
- 113g (1/2 cup) unsalted butter, softened
- 150g (1 1/4 cups) powdered sugar
- 15g (2 tablespoons) freeze-dried strawberries, crushed
- 1 teaspoon rose water
- 30ml (2 tablespoons) heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Sift together almond flour and powdered sugar into a large bowl. Set aside.
- Whisk egg whites with a pinch of cream of tartar until soft peaks form. Gradually add granulated sugar and whisk until stiff, glossy peaks form. Add pink gel food coloring and mix gently.
- Fold almond flour mixture into whipped egg whites in three additions using a spatula until batter flows slowly off the spatula in a ribbon.
- Transfer batter to a piping bag and pipe 1.5-inch rounds onto baking sheets lined with parchment paper or silicone mats, spacing 1 inch apart. Tap baking sheet to release air bubbles.
- Let piped shells rest at room temperature for 30-60 minutes until a skin forms on top.
- Preheat oven to 300°F (150°C). Bake shells one sheet at a time for 15-18 minutes until they rise with feet and are set but slightly soft in the center. Cool completely on baking sheet.
- Beat softened butter until creamy. Gradually add powdered sugar, crushed freeze-dried strawberries, rose water, vanilla extract, and heavy cream. Whip until smooth and fluffy.
- Pair shells of similar size. Pipe filling onto one shell and sandwich with its mate. Press lightly to spread filling evenly.
- Store assembled macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow flavors to meld.
Notes
Weigh ingredients precisely for best results. Rest piped shells until a skin forms to develop feet. Use freeze-dried strawberries for filling to avoid excess moisture. Adjust rose water carefully to avoid overpowering flavor. Oven temperature consistency is key; use an oven thermometer if needed. For dairy-free filling, substitute butter with vegan margarine and heavy cream with coconut cream.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 90110
- Sugar: 8
- Sodium: 20
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
Keywords: macarons, strawberry macarons, rose macarons, creamy filling, French dessert, gluten-free dessert, elegant dessert