Rose Water French Macaron Recipe
It’s a little ludicrous that I have a rose petal macaron lip balm recipe, but not an actual rose petal macaron recipe! These delectable, dainty, beautiful little morsels are my very favorite dessert.
Yes, I like them more than chocolate.
Eating one is like eating a creamy, springtime cloud. Airy, slightly crispy, slightly chewy. Intense sweetness comes from the cookie and the cream mellows the the sharpness of the rose water to make a perfectly balanced flavor.
France Converted Me
When visiting Paris for mine and my husband’s pre-wedding honeymoon (yes, people do those), I was immediately drawn to a restaurant and tea room called “Laduree” on rue Champs-Elysees.
The opulence, beauty, and general Marie-Antoinette-Rococo-ness of the establishment cast a spell upon me that I have been unable to shake to this day. The patisserie counter was filled to the brim with delicate, pastel pastries and sweets, while the restaurant was covered in regency mint wallpaper, dusty rose curtains, and gilded trim.
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On our tiny college budgets (due to a domino effect of good fortune, we only had to pay for his plane and museum tickets and our food during our week in Paris), we could only afford to order tea service and a goat cheese appetizer to split.
The goat cheese was perfection. A golden variety that is famous for being the best in France, accompanied by some crusty bread and spicy greens. We followed the savory treat with Marie Antoinette Tea, a floral blend of black tea that reminded us of the Dauphine’s gardens we had visited at Versailles the day before.
With the tea, we also had a St. Honore aux fraises, which is a delightful pate-a-choux pastry filled with custard and topped with candied fruits and flavored whipped cream. On our way out, I stopped at the patisserie to buy a few rose petal and lemon macarons. They were absolutely delicious and upon returning home, rose petal macarons became a favorite dessert that I made often.
Every once in a while, I become inspired to take the time to make these. Although not particularly difficult to make, they are a bit labor and time-intensive, so my kids have to be in a good mood that day or someone has to be visiting and caring for them while I make these.
My mom came to stay with us over the holidays, which was soooo nice! I hadn’t realized I’d never made these for her! She was asking for a facial toner the second day she was with us. I handed her my rose water.
She was surprised, and after I gave my crunchy hippie mom-speak for why I use rose water as toner instead of “modern toner,” I added, “plus I keep it around for making rose macarons.”
The deal was done after that!
I made two batches for our last family Christmas party. My boys definitely approve of “puffy cookies.”
I usually like to deviate from recipes. I’ll add a dash or pinch of something, or try a technique in a different way depending on my ingredients and equipment.
This is NOT one of those recipes.
I’ve made lots of macarons, trying different things to see what works. In my humid climate, these techniques have proved almost fool-proof. I’ve scoured hundreds of recipes trying different nuances and collected the best techniques for these notoriously difficult little desserts.
If you are confused by any terminology, PLEASE comment, so that I can clear it up. I want this recipe to inspire beginners to make these “puffy cookies” as my 2 year old has dubbed them *SQUEEEE*
Before I get to the supplies list, I want to take 2 seconds to let you know that 99% of the supplies listed in ALL of my craft tutorials come from Amazon. Their prices are usually equivalent or cheaper than many craft stores (except for basic or heavy supplies like acrylic paint). I do comparison checks for myself while making the tutorials, to make sure the price is better than craft and hobby stores! For this reason, I very much recommend signing up with Amazon Prime.
Signing up is free, and so are your first 30 days. If you just want to order the supplies, then decide it’s not right for you, or you won’t always use it, canceling is always an option. I know that with two little ones, having Prime has helped with ordering random things, that I need, but don’t have time or sanity, to load my kids in the car, drag them around an obscure store to find one thing, get to school on time, and stay on top of my business. I’ll say it loud and proud, I LOVE Amazon Prime!
If you haven’t heard about all of the perks, one year’s membership covers free 2-day shipping on so many items. The vast majority of the supplies (and other products) I recommend are included in this free shipping! Plus, you get access to Amazon’s streaming service (Downton Abbey and Man in the High Castle are worth it alone) and Amazon Music Unlimited. If you plan to be doing any of my tutorials, or are starting a new crafting hobby, I cannot recommend Amazon Prime’s 30-Day Free Trial enough. Okay, enough of my shameless pitch (that’s totally worth it), on to the supplies!
- 1 cup Powdered Sugar
- 3/4 cup Almond Flour
- 1/4 cup Granulated Sugar
- 2 Egg Whites
- 3/4 cup Heavy Whipping Cream
- Rose Water
- Pink or Red Food Coloring
- Sieve Strainer
- Parchment Paper
- Baking Sheets
- Piping Bags
- Silicone Spatula
You could make these with a whisk and bowl, but I will tell you that I like to make baked goods withOUT a mixer. These are the exception! I have this inexpensive one and it gets the job done just fine, but if you intend to make most of your baked goods with a mixer, I recommend this one. It’s the brass ring of mixers in my book!
I don’t use this often, but if your egg whites just ARENT whipping up right, adding a pinch of this will fluff them right up. I’d try to start without this though, because when I’ve used it at the beginning, my egg whites get too stiff and my macaron shapes don’t work right.
These are fun to make yourself, it you can purchase them here. These add a teeny, floral and sugary bite to your macaron and they look very pretty on top! I would reserve using these for baby showers or office parties, rather than everyday macarons, unless you made some fresh (spring is coming!) and stuck them on top for garnish. Edible pearl shimmer is also a nice finish for a touch of glamour.
Rose Water French Macarons Recipe
First whip up your whipped cream.
Add your heavy cream to the mixing bowl and beat on medium for several minutes. When the cream is starting to hold some shape, add a tablespoon of powdered sugar, 1/2 tsp of rosewater, and some pink food coloring, then continue whipping.
I like my whipped cream very stiff, so that it keeps well in the fridge and supports the weight of the macaron. Very stiff means no running at all! It should look like the fake, oil based “whipped topping” you can buy in a tub, but it tastes so much better! Put the finished cream in a sealed container in the fridge.
Wash your bowl and beaters VERY WELL. Then dry them thoroughly. If they are slightly wet, wait until they are completely dry to begin your shells. Moisture and fat (from your cream if you don’t wash it properly or from broken egg yoke) will prevent your egg white from whipping properly. This step is crucial to success! I have literally used a blow dryer to finish drying my bowl and beaters before. It’s serious business, people.
For the French Macaron Shells:
1.Sift your powdered sugar and almond flour together with a sieve into a separate bowl and set aside. (Yes, you HAVE TO sift it. This step is crucial for texture.)
Have a sealable container (I use recycled glass jam jars) ready to save your yokes for a sponge cake recipe.
2. Separate your egg whites by gently cracking your egg against the edge of your mixing bowl. Pour both the white and the yoke into one of your hands and let the white fall away into the mixing bowl. You can try to pass the yoke between the shells, but I use my hands, because if your yoke breaks, you have to reward and dry the bowl.
3. Once separated, place your yolks in the fridge for later use. And begin whipping your egg whites on medium.
4. When they have achieved soft peaks (foamy and still a tad runny, slowly shake your 1/4 cup granulated sugar into the mixing bowl as it continues to whip. Then, turn the speed to high.
5. When the mixture looks stiffer and shiny, add some food coloring and 1 tsp of rose water, then keep whipping.
6. Push the excess mixture away from the sides of the bowl so all of the color is incorporated.
7. Once whipped stiff enough to turn the bowl over your head and no mixture move or fall out, your mixture is stiff enough. If it’s not, whip in a bit of cream of tartar. If it is still liquid, wash and dry the bowl and repeat. There may have been oil or yolk in the mixture causing a problem (lipids disrupt the protein “net” that catches air causing the “whip” in whipped egg whites).
8. Once your mixture is properly whipped, slowly fold in the almond/sugar mixture you sifted earlier 1/3 cup at a time.
“Folding” is sprinkling the dry mixture over your whipped mixture and using your spatula in a wide, circular motion to incorporate the dry mixture into the wet.
9. Once mixture is fully incorporated, use a spoon to fill your piping bag. Fold down the top edges of your bag to cover your hand before you begin. This will help keep things smooth and less messy.
10. Once filled, twist the top of your bag closed and snip off a 1/2 hole at the tip of the bag. If using a refusable bag, use a 1/2 inch round top.
11. Pipe your macarons (size is up to you, macarons don’t spread “out” only, “up”) on a parchment lined baking sheet. You can start in the middle, spiraling out like a snail, or piping out from the center. Whichever feels more natural to you.
12. Once all of your mixture is piped, hold the baking sheet and parchment paper down with both thumbs and bang the baking sheet on your counter several times.
Yes, this is weird, it is helps remove big air pockets. If you are adding pre-dried candied rose petals, add them now. If you are using fresh, wait until you set them for presentation.
13. Let the baking pans set at room temperature away from heat sources, uncovered for one hour (less if you live in a dry climate).
14. After one hour, preheat your oven to 375. When it is fully preheated, bake one sheet at a time, and reduce the temperature to 325 immediately after adding the pan to the oven. Bake for 10 minutes. Let cool for 3 minutes on the pan, then remove the macarons to a wire cooling rack to cool completely.
Repeat for each pan! Don’t bake them together.
If the shells are stick to the parchment, spray a bit of plain water onto the pan under them, the steam will release the shells.
15. Once fully cooled, use the whipped cream to sandwich the shells together.
16. Top with fresh candied flowers or edible pearl shimmer. Pairs well with Marie Antoinette Tea.
You can keep them in the fridge in a sealed container for a few days, but they will lose a lot of crispness is they are already assembled. They’re still delectable, but better if eaten fresh. If you find the rose flavor to be to strong of subtle, make sure to note it, to change it next time! (You can test the whipped cream as you go, of course, but not the shells.)
I hope you enjoyed this recipe. These are my very favorite macarons💕 May the whipping gods be ever in your favor! What is your favorite dessert?