If you’ve been dreaming of creating bakery-level macarons at home, this recipe is all you need. Rose macarons combine the delicate floral aroma of rose with the creamy sweetness of white chocolate—resulting in a treat as visually stunning as it is delicious. These elegant little bites are perfect for special occasions, gifting, or simply indulging in some self-love.
By the end of this guide, you’ll be a pro at whipping up these beauties. Follow our detailed, step-by-step instructions to achieve the iconic “feet,” precise flavors, and beautiful presentation every time.
Equipment Needed
Before entering macaron territory, it’s essential to have the right tools. Here’s what you’ll need to make your baking experience seamless:
- Kitchen scale (accuracy matters, so weigh everything!)
- Fine mesh strainer or sifter
- Stand mixer with a whisk attachment
- Half sheet pan
- Silicone macaron mat (or parchment paper)
- ½-inch round piping tip
Now that your tools are set, grab your apron—it’s time to bake!
Ingredients
Macaron Shells
- 100g egg whites (room temperature)
- ¼ tsp cream of tartar
- 60g granulated sugar
- 110g almond flour (sifted)
- 200g powdered sugar (sifted)
- ¼ tsp vanilla bean paste (optional)
- 1–2 drops pink gel food coloring
White Chocolate Rose Buttercream
- 113g unsalted butter (room temperature)
- 180g powdered sugar
- 113g white chocolate (melted and cooled)
- ¼ tsp rose water
Step-by-Step Instructions
Preparing the Macaron Shells
Achieving perfectly smooth macaron shells requires precision and patience—but trust me, the results are worth it!
- Sift the dry ingredients
- Combine almond flour and powdered sugar in a large bowl. Sift the mixture twice to eliminate lumps and achieve a fine, smooth texture. Set aside.
- Whisk the egg whites
- Using your stand mixer, whisk egg whites on medium speed until foamy. Add cream of tartar and continue whisking. Slowly add granulated sugar, one spoonful at a time, while increasing speed to medium-high. Whip until stiff peaks form (the whites should look glossy and hold their shape).
- Color and flavor the meringue
- Add vanilla bean paste and pink gel food coloring to the stiff meringue. Whip on high speed until evenly incorporated.
- Fold in the dry ingredients
- Gently fold the almond flour mixture into the meringue in batches. Use a spatula and fold until the batter is smooth and flows like lava—you should be able to draw a figure “8” before the batter breaks.
- Pipe your macarons
- Transfer the batter to a piping bag fitted with a round piping tip. Pipe 1-inch rounds onto a silicone macaron mat or parchment paper-lined baking sheet.
- Remove air bubbles
- Firmly tap the baking sheet against the counter a few times to release air bubbles. Use a toothpick to pop any visible bubbles for smoother surfaces.
- Rest the shells
- Allow the macaron shells to sit at room temperature for 30–40 minutes, or until a light skin forms on the surface. You should be able to lightly touch a shell without leaving a mark.
- Bake
- Preheat the oven to 300°F. Bake the macarons in the center rack for approximately 15 minutes. You’ll know they’re done when they don’t wiggle or shift on their “feet.”
- Allow them to cool completely on the baking sheet.
Preparing the White Chocolate Rose Buttercream
While the shells cool, it’s time to prepare the buttercream filling—the decadent, floral center that ties the whole macaron together.
- Melt and cool the white chocolate
- Gently melt the white chocolate and set it aside to cool to room temperature.
- Cream the butter and sugar
- Beat the butter and powdered sugar together using a stand or handheld mixer until the mixture is smooth and fluffy.
- Add white chocolate and rose water
- Slowly drizzle the melted white chocolate into the butter mixture while mixing on low speed. Add the rose water (a little goes a long way!) and beat on high speed until the buttercream is light, airy, and aromatic.
Assembling the Macarons
Here’s where your patience pays off—putting the final touches together!
- Pair your shells
- Match your baked macaron shells in pairs based on size and shape. This step ensures perfectly uniform macarons.
- Decorate the shells
- Optional but stunning! Drizzle melted white chocolate over the top shell and sprinkle with dried rose petals for a touch of elegance.
- Pipe the filling
- Fill a piping bag with your buttercream. Pipe a dollop of buttercream onto the bottom shell of each pair, leaving a small margin around the edges.
- Make the sandwich
- Gently press the decorated shell on top of the buttercream-filled shell, creating a macaron sandwich.
- Mature the macarons
- For the best flavor and texture, store the assembled macarons in an airtight container in the fridge for 12–24 hours. This allows the flavors to meld and gives the shells that signature chewiness.
- Enjoy
- Bring your macarons to room temperature before serving. Pour yourself a cup of tea or coffee and savor every bite!
Tips and Tricks
Here are some pro tips to ensure macaron success every time you bake:
- Clean your equipment
- Wipe down your mixing bowl and whisk attachment with lemon juice or vinegar to remove any grease or residue. Fat in your bowl can ruin your meringue!
- Don’t overmix
- Overmixing your batter will deflate the meringue and result in flat, dense macarons. Stop folding as soon as the “flowing lava” consistency is reached.
A Taste of Elegance in Every Bite
Congratulations! You’ve just unlocked the secret to creating exquisite rose macarons right in your kitchen. With their delicate rose aroma, creamy white chocolate filling, and delightfully crisp shells, these macarons are sure to impress. Whether you’re making them for a party, gifting them to loved ones, or treating yourself, these iconic cookies are a labor of love worth celebrating.
Have you tried this recipe? Share your experience (and pictures!) in the comments—we’d love to see your creations!