Perfect Rose Water Macarons Recipe Easy Homemade Raspberry Filling
Delicate rose water macarons with a sweet and tangy homemade raspberry filling, perfect for special occasions and family gatherings.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 90 minutes
- 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
- 100g (3 large) egg whites, room temperature
- 30g (2 tablespoons) granulated sugar
- 1 teaspoon rose water
- A pinch of salt
- Pink gel food coloring (optional)
- 120g (1/2 cup) fresh or frozen raspberries
- 60g (1/4 cup) granulated sugar
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon cornstarch
- 50g (3 1/2 tablespoons) unsalted butter, softened
- Optional: 1 teaspoon vanilla extract
Instructions
- Sift together 120g almond flour and 200g powdered sugar into a large bowl and set aside.
- Whip 100g (about 3 large) egg whites at medium speed until foamy. Gradually add 30g granulated sugar while whipping to create a glossy, stiff meringue (6-8 minutes). Add gel food coloring if desired at soft peaks.
- Gently fold the sifted almond flour and powdered sugar mixture into the meringue in batches using a spatula. Add 1 teaspoon rose water during folding. Fold until batter flows slowly off the spatula like lava (20-30 folds).
- Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch (4 cm) circles onto baking sheets lined with parchment or silicone mats, spacing 1 inch apart. Tap baking sheet to release air bubbles.
- Let shells rest at room temperature for 30-60 minutes until a dry skin forms and does not stick to the finger.
- Preheat oven to 300°F (150°C). Bake shells for 15-18 minutes, rotating halfway through. Let cool completely on baking sheet.
- For the raspberry filling, combine 120g raspberries, 60g sugar, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat for about 5 minutes until raspberries break down.
- Mix 1 teaspoon cornstarch with a splash of cold water to make a slurry, stir into berries, and cook 2 more minutes until thickened.
- Remove from heat, stir in 50g softened butter and optional vanilla extract, then cool completely.
- Pair shells of similar size. Pipe raspberry filling onto one shell and sandwich with its partner. Press gently to spread filling evenly.
- Refrigerate assembled macarons for at least 24 hours before serving to allow flavors to meld and shells to soften slightly.
Notes
Use room temperature egg whites for best meringue volume. Sift dry ingredients to avoid lumps. Fold batter until it flows slowly off the spatula like lava. Rest shells until a dry skin forms to develop feet. Use an oven thermometer to ensure correct baking temperature. Cool filling completely before assembling to prevent soggy shells. Refrigerate assembled macarons for at least 24 hours for best flavor and texture. Macarons can be frozen for up to one month.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 75
- Sugar: 7
- Sodium: 15
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 9
- Fiber: 1
- Protein: 2
Keywords: rose water macarons, raspberry filling, homemade macarons, French dessert, almond flour macarons, delicate macarons, floral macarons