Rose Flavoured Macarons

Rose Flavoured Macarons

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I am so chuffed with myself as I tried making these Rose Flavoured Macarons for the very first time and they turned out perfect. Whenever I heard the word Macaron I was terrified to even try it, almost every blog I read you hear about people having to try it a “million” times before they perfect it or how difficult it is to make it. It’s no wonder I doubted I could ever make Macarons, I thought that was something I should leave to the professionals.

Well let me tell you even home cooks can do it, I followed a recipe from this website, and I couldn’t have followed a more perfect recipe.  The instructions were simple and just reading it already convinced me it was going to be a breeze. I halved the recipe, although I was convinced it would turn out well I wasn’t so sure about how my ancient oven would work. But my old faithful didn’t disappoint me, it helped me produce perfect macarons. I think I may have baked the Macarons a few seconds too long but apart from the colour being slightly brown everything else was perfect. My kids love Macarons and I normally spend a fortune buying them, now I can make my own and I’m determined to try every flavour I can, provided I have loads of time to spare.

I also read a few tips before making my Rose Macarons because I really wanted to get this right. I found this very informative article and I’m sure it will help you too in your quest for making the perfect macaron

I didn’t have a Macaron mat as recommended, this helps in getting them all the same size, so I just created my own little template on parchment paper. I also added a 1/4 teaspoon rose essence to my mixture and a few drops to my icing with a little bit of rose syrup. You can taste to see how much you require, rose essence is concentrated so be careful not to add too much. It is also imperative that you allow your Macarons to rest for 20 minutes, it will become smooth and shiny, this allows the outer surface to harden when baked,, the air from the batter escapes from the bottom edge instead of the top and will create “feet”. Do not over mix your batter. Your egg whites must also be glossy when whipped. If you follow the recipe correctly I don’t think you will encounter many problems, correct measurements is key to making amazing Macarons.




Rose Flavoured Macarons

Servings 12


  • 3/4 cup/100g icing sugar
  • 3/4 cup/100g ground almonds
  • 2 medium free-range egg whites I used a large egg and it worked fine, remember I halved my recipe so you will need 2 large eggs
  • small pinch salt
  • 1/4 cup/55g castor sugar
  • 2/3 cup/150g unsalted butter softened
  • 2/3 cup/75g icing sugar
  • 1/4 tspn rose essence plus a few drops for the macaron batter
  • few drops rose syrup or gel food colouring optional


  • Preheat oven to 140 degrees celcius. It is recommended not to use the fan in your oven if possible. Macarons need a lowish temperature to cook properly
  • Sift the icing sugar and ground almonds into a large bowl. Discard any lumps
  • In a clean bowl, whisk the egg whites with the salt until soft peaks are formed. Add castor sugar a little at a time and whisk until the whites are thick and glossy, you can add your rose essence at this stage. You can also add a few drops of rose syrup or some gel colouring to get pink macarons
  • Gently stir in the icing sugar and almond mix. The mixture will become quite loose but don't stress, it's the way it should be
  • Use a piping bag with a 1cm nozzle, fill it up with the macaron mixture
  • Place your paper template or silicone mat onto a baking sheet. Pipe little blobs onto the sheet, the mixture will spread out so keep it small
  • Gently tap the baking sheet a few times on a flat surface to help the macaron mixture settle and break any air bubbles. Leave to dry for 20 minutes, It will become smooth and shiny
  • Bake the macarons for 7 to 8 minutes, open the oven door to release the steam and bake for a further 7-8 minutes. It will be cooked when firm and slightly risen
  • Slide the mat or paper onto a cooling rack and leave to cool. Do not remove until they are cold or they will break
  • For the filling, beat the butter until it is fluffy, then gradually beat in the icing sugar. Add your rose flavouring and mix well
  • Place half a teaspoon of filling on the flat side of one macaron and sandwich together, twist a little to create a bond
  • Its best refrigerated 24 hours, this step will make it chewy and delicious
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