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Perfect Strawberry Rose Macarons

strawberry rose macarons - featured image
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Delicate macarons with a subtle rose flavor and fresh strawberry buttercream filling, perfect for Mother’s Day or any special occasion.

Ingredients

Scale
  • 1 cup (120g) almond flour, finely ground
  • 1 ¾ cups (210g) powdered sugar, sifted
  • 3 large egg whites (about 90g), aged and at room temperature
  • ¼ cup (50g) granulated sugar
  • Pink gel food coloring (optional)
  • 1 tsp rose water (food-grade)
  • Pinch of salt
  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • ¼ cup (60ml) fresh strawberries, finely pureed and strained
  • 1 tsp rose water (same brand as shells)
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Sift the almond flour and powdered sugar together at least twice into a large bowl to remove lumps. Set aside.
  2. In a clean, grease-free bowl, whip the egg whites and pinch of salt on medium speed until foamy. Gradually add granulated sugar while increasing speed to high. Beat until stiff, glossy peaks form (about 5-7 minutes). Add the rose water and a few drops of pink gel food coloring, then whip for another 30 seconds to combine evenly.
  3. Gently fold the almond flour mixture into the meringue in thirds using a silicone spatula. The batter should flow like lava—smooth but not runny.
  4. Transfer the batter into a piping bag fitted with a round tip. Pipe 1.5-inch (4 cm) circles on lined baking sheets, spaced about 1 inch (2.5 cm) apart. Tap the baking sheet firmly on the counter a few times to release air bubbles.
  5. Let the piped shells rest at room temperature for 30-45 minutes, or until they form a dry skin on top and are no longer sticky to the touch.
  6. Preheat oven to 300°F (150°C). Bake one sheet at a time for 15-18 minutes, rotating halfway through for even browning. Let cool completely on the tray.
  7. Beat softened butter until creamy. Gradually add sifted powdered sugar, then mix in pureed strawberries, rose water, vanilla extract, and a pinch of salt. Beat until fluffy and smooth, about 3-4 minutes.
  8. Pair up shells of similar size. Pipe a small dollop of strawberry rose buttercream onto one shell, then gently sandwich with its partner. Press lightly to spread filling evenly without cracking the shells.
  9. Refrigerate assembled macarons in an airtight container for 24 hours to mature the flavors and soften the shells slightly before serving.

Notes

Use aged egg whites for better meringue stability. Rest the piped shells until dry to develop feet. Check oven temperature with a thermometer to avoid cracking or spreading. For vegan version, substitute egg whites with aquafaba and butter with plant-based butter. Macarons taste better after resting 24 hours in the fridge. Freeze assembled macarons up to one month; thaw overnight in fridge before serving.

Nutrition

Keywords: macarons, strawberry macarons, rose macarons, homemade macarons, Mother's Day dessert, French dessert, almond flour, buttercream

Find it online: https://lucastable.com/perfect-strawberry-rose-macarons-recipe-easy-homemade-treat-for-mothers-day/