Les Soeurs Macarons x Sweet Flora suggests a floral twist on classic French sandwich macarons: crisp almond shells filled with a fragrant rose buttercream. This home-kitchen version uses dried culinary rose petals and a measured touch of rose water, so the flavor stays delicate rather than perfumey.
Ingredients
- 1 cup (100 g) finely ground blanched almond flour
- 1¾ cups (200 g) confectioners’ sugar
- 3 large egg whites (about 90 g), at room temperature
- ¼ cup (50 g) granulated sugar
- ⅛ teaspoon cream of tartar
- 1–2 drops pink gel food coloring, optional
- ½ cup (113 g) unsalted butter, softened
- 1 cup (120 g) confectioners’ sugar, for the filling
- 1 teaspoon culinary rose water, plus more only if needed
- 1 tablespoon (15 ml) heavy cream or milk, plus more as needed
- 1 tablespoon (1 g) dried culinary rose petals, finely crushed, plus a few small petals to decorate, optional
- ⅛ teaspoon fine salt
Instructions
- Line two baking sheets with parchment paper or silicone mats. Use a template beneath the parchment, if helpful, to mark 1½-inch (4 cm) circles spaced about 1 inch (2.5 cm) apart; remove the template before piping. Fit a piping bag with a plain round tip about ½ inch (1.2 cm) wide. Set out all ingredients before starting.
- Sift the almond flour and 1¾ cups confectioners’ sugar together into a bowl, pressing any larger pieces through the sieve. Discard stubborn coarse bits rather than adding them, which helps the shells bake smoothly.
- In a clean, grease-free mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar, then beat on medium-high until the meringue is glossy and forms stiff peaks when the whisk is lifted. Add the optional gel coloring during the final seconds. Do not use liquid food coloring, which can loosen the mixture.
- Fold the sifted almond mixture into the meringue in three additions. Use a spatula to scrape around the bowl and fold through the center. Stop when the batter flows in a thick ribbon and a ribbon drawn across the surface blends back in within about 10–15 seconds. Overmixing makes the batter runny; undermixing can leave pointed tops.
- Transfer the batter to the piping bag. Pipe rounds straight down onto the prepared sheets, then lift the bag cleanly. Firmly tap each sheet against the counter several times to release air bubbles; pop visible bubbles with a toothpick. Leave the trays at room temperature for 30–45 minutes, until the tops feel dry and do not stick to a lightly touched fingertip. Humidity can extend this time.
- Near the end of drying, heat the oven to 300°F (150°C), with a rack in the center. Bake one sheet at a time for 14–16 minutes, rotating the tray halfway through if your oven heats unevenly. The shells should have risen feet and should not wobble when nudged gently. Cool completely on the tray, about 20 minutes, before peeling them off. If a shell sticks, give it a few more minutes to cool.
- Make the filling while the shells cool. Beat the softened butter until smooth, then beat in 1 cup confectioners’ sugar, the crushed rose petals, salt, rose water, and cream. Beat until light and spreadable. If it is too thick, add cream a teaspoon (5 ml) at a time; if too loose, beat in a little more confectioners’ sugar. Rose water varies in strength, so taste before adding more.
- Match shells by size. Pipe or spread about 1 teaspoon (5 g) filling onto the flat side of half the shells, then sandwich with the remaining shells, pressing gently until the filling reaches the edges. Add a tiny rose petal to the filling edge for decoration if desired. Refrigerate in a covered container for 24 hours for the shells to soften slightly, then bring to room temperature before serving. The chill is part of the recipe’s total time.
Tips
- Use almond flour labeled finely ground, not almond meal; meal is coarser and can make the shells bumpy. Sifting is worth the extra minute.
- Keep the mixing bowl and whisk free of grease, and separate eggs carefully. Even a little yolk can prevent the whites from whipping properly. Use room-temperature whites for a more reliable meringue.
- Rose water is concentrated. Start with 1 teaspoon, taste the buttercream, and add just a few drops at a time. If unavailable, use ½ teaspoon vanilla extract and omit the petals; the result will be a vanilla filling, not a floral one.
- Do not skip the drying stage or bake both trays at once unless you know your oven heats evenly. Damp shells are more likely to crack, while uneven heat can brown or hollow them.
Serving Suggestions
Serve the macarons at room temperature, when the buttercream is soft and the almond shells are tender. Arrange them on a small dessert plate with tea or coffee, or offer them as a light finish after a meal. A few edible rose petals make a simple garnish; use only petals sold as culinary-grade and avoid spraying or florist flowers.
Variations
For a softer floral profile, omit the crushed petals and use only rose water in the filling. For a berry-and-rose pairing, spread a very thin layer of seedless raspberry jam beneath the buttercream, keeping the layer small so the shells stay together. You can also replace the rose water with orange blossom water, using the same cautious amount; this changes the aroma from rose to citrus blossom. If you prefer uncolored shells, simply leave out the gel coloring.
Storage and Reheating
Refrigerate filled macarons in an airtight container within 2 hours of assembly and keep them chilled for up to 4 days. Let them stand at room temperature for 20–30 minutes before serving; do not microwave them, as the buttercream can melt and the shells can turn sticky. For longer storage, freeze the filled macarons in a sealed freezer-safe container for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature. Unfilled shells can be kept airtight at room temperature for up to 2 days, or frozen for up to 1 month.
Frequently Asked Questions
Why did my macaron shells crack?
Common causes include skipping or shortening the drying time, trapped air bubbles, or an oven that is too hot. Let piped rounds dry until their surfaces are no longer tacky, tap the trays, and check oven temperature with an oven thermometer.
Why do my shells have no feet?
The batter may have been overmixed, the meringue may not have reached stiff peaks, or the shells may not have formed a dry surface before baking. Check the batter’s ribbon consistency and allow more drying time in humid weather.
Can I make macarons without rose water?
Yes. Replace it with vanilla extract for a familiar filling, or use orange blossom water for another floral-citrus note. Flavorings differ in strength, so add them gradually and taste as you go.
Can I make these ahead?
Yes. Filled macarons are often best after a day in the refrigerator, when moisture from the filling has gently softened the shells. Make them up to 4 days ahead, keep them covered and chilled, and serve at room temperature.
Can I use liquid food coloring?
Gel coloring is preferable because it adds strong color with very little liquid. A small amount of liquid color may work, but too much can loosen the meringue and affect the batter’s consistency.
Related
- Have a Good Evening Pictures: Meaning and How to Share
- Mexican Dried Fruit Candy with Chile and Lime
- Coles 2L Orange Juice: Easy Orange Ice Pops
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).