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Perfect Rose Petal Macarons Recipe Easy Homemade Rosewater Elegance Tutorial

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Delicate rose petal macarons with a subtle rosewater flavor and creamy white chocolate ganache filling. Perfect for special occasions or elegant treats.

Ingredients

Scale
  • 1 cup (100g) almond flour, finely ground
  • 1 ¾ cups (210g) powdered sugar, sifted
  • 3 large egg whites, room temperature (aged 24 hours in fridge)
  • ½ cup (100g) granulated sugar
  • 1 ½ tsp rosewater, pure and high quality
  • A few drops pink gel food coloring (optional)
  • 1 tbsp dried edible rose petals, finely chopped
  • ½ cup (120ml) heavy cream
  • 4 oz (115g) white chocolate chips
  • 2 tbsp (28g) unsalted butter, softened

Instructions

  1. Sift the dry ingredients: Combine almond flour and powdered sugar through a fine mesh sieve into a large bowl. Repeat until no clumps remain. Set aside.
  2. Whip the egg whites: In a clean, dry bowl, beat egg whites until foamy. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form (5–7 minutes).
  3. Add color and rosewater: Gently fold in rosewater and pink gel food coloring into the meringue without deflating the peaks.
  4. Combine dry and wet ingredients: Add the sifted almond flour and powdered sugar mixture to the meringue in three parts. Fold carefully until batter flows slowly off the spatula in thick ribbons (macaronage stage).
  5. Pipe the shells: Transfer batter into a piping bag fitted with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets, leaving 1 inch between each. Tap baking sheet twice to release air bubbles.
  6. Add rose petals: Sprinkle finely chopped dried edible rose petals lightly over each piped shell.
  7. Rest the shells: Let macarons sit at room temperature for 30–45 minutes until a dry skin forms and they do not stick to touch.
  8. Bake: Preheat oven to 300°F (150°C). Bake macarons for 15–18 minutes, rotating halfway through. They should have feet and not brown.
  9. Cool completely: Remove from oven and transfer parchment with shells to a wire rack. Let cool fully before removing.
  10. Make the filling: Heat heavy cream until just simmering. Pour over white chocolate chips and let sit 2 minutes. Stir until smooth, then stir in softened butter. Cool until spreadable.
  11. Assemble macarons: Pair shells by size. Pipe or spread ganache onto one shell and sandwich with its partner. Chill assembled macarons for at least 1 hour to set.

Notes

Age egg whites 24 hours in the fridge for best volume. Use a grease-free bowl for whipping egg whites. Rest shells until dry skin forms to prevent cracking. Oven temperature accuracy is crucial. Cool ganache to spreadable consistency before assembling. Practice macaronage technique for perfect batter consistency.

Nutrition

Keywords: macarons, rose petal macarons, rosewater macarons, French dessert, almond flour macarons, homemade macarons, elegant desserts, tea party treats

Find it online: https://cooksybite.com/perfect-rose-petal-macarons-recipe-easy-homemade-rosewater-elegance-tutorial/