French Macaroons with Raspberry-Rose Buttercream
Macarons originated in Italy, but they gained popularity in France, where they were further developed and became known as ‘macarons’ instead of ‘macaroons’.
This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe for experienced cooks (high difficulty). Number of ingredients: 8.
French Macaroons with Raspberry-Rose Buttercream
Ingredients
Instructions
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Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
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In a medium bowl, sift together the almond flour and powdered sugar.
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In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
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Gently fold the almond flour mixture into the egg whites until well combined.
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Transfer the batter to a piping bag fitted with a round tip.
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Pipe small circles onto the prepared baking sheets, leaving space between each macaroon.
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Let the macaroons rest at room temperature for 30 minutes to develop a skin.
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Bake for 15 minutes, then remove from the oven and let cool completely.
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In a small bowl, beat the butter until creamy. Gradually add the powdered sugar, raspberry preserves, rose water, and pink food coloring. Mix until smooth and fluffy.
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Spread the raspberry-rose buttercream onto the flat side of half of the macaroons, then sandwich them together with the remaining macaroons.
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Allow the macaroons to rest in the refrigerator for at least 1 hour before serving.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 18g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
