One of the most popular bakeries in France is making macarons that look like flowers. If you’re not familiar with these delicate pastries, they are almond coated cookies filled with buttercream. They come in all shapes and sizes but it’s no coincidence that French cuisine has been called “the world’s first foodie culture.”
“Raspberry Rose Macarons” is a light and airy macaron recipe that will have you reminiscing about the first time you ever had them. The “rose macarons ladurée recipe” is a very detailed recipe that includes step-by-step instructions on how to make these delicate pastries.
Have you ever heard of a more sophisticated combo than raspberry, rose, and macaron? I’m not sure I have.
I was invited to the most wonderful week in Paris with Bonne Maman last month. We sampled roughly 20 different preserves while eating pastries and drinking wine. Then I ate some more pastries.
*I also drank some more wine.
Following my vacation to Paris, I wanted to make a dessert that encapsulated Bonne Maman’s typical French essence. Bonne Maman is delicate and beautiful, but incredibly familiar, from their checkerboard top to the handwritten, almost hand-written text on their jars.
As a result, I created Raspberry Rose Macarons. Classic, elevated, and downright enjoyable.
Rosewater is used to flavor the macarons, which is a lovely component.
It tastes similar to how you’d expect rose to taste, but it’s also a little different. Perhaps something a little more herbal? And what about desert roses? It’s quite fantastic.
The delicious Bonne Maman Raspberry preserves are placed in the centre of the macaron. I piped a basic vanilla buttercream around the exterior of each macaron, leaving the center unfilled.
Then I blended a smidgeon of rosewater with the raspberry preserves and doled a dab into each center. It was just nice.
Another aspect of Bonne Maman that I adore? Nowadays, you can get these items in almost any grocery shop.
Following my vacation to Paris, I’ve been completely obsessed, and I now have four open in my fridge and five in my cabinets!
to make macarons
- 100 grams of egg whites
- 100 g sugar granules
- 100 grams of almond flour
- 100 g sugar powder
- red food coloring, a few drops
- 1 tsp rose extract (I got mine at a Turkish food store)
- Topping: 1/4 cup white chocolate
- 2 tbsp. dried rose petals, to be used as a garnish
for the central section
- 1/4 cup room temperature butter
- a half-cup of powdered sugar
- 1 tablespoon milk (whole)
- 1 teaspoon extract de vanille
- salt (1/4 teaspoon)
- Bonne Maman Raspberry Preserves (1/2 cup)
- a half teaspoon of rosewater
- Preheat the oven to 300 degrees Fahrenheit. Preheat oven to 350°F. Line two baking pans with parchment paper. Remove from the equation.
- Over medium heat, bring a small saucepan of water to a boil. Combine egg whites and granulated sugar in the bowl of a stand mixer. Create a double boiler by placing the bowl over the heating pot.
- 1 to 1.5 minutes, whisk egg whites and sugar until sugar is entirely melted and egg whites are white and fluffy. Remove the bowl from the standing mixer and turn it off.
- Fit the whisk attachment to the standing mixer and whisk on high speed for 2-3 minutes, or until firm peaks form. You’ve just created a Swiss meringue, congrats!
- Sift the almond flour and powdered sugar together into the meringue bowl and gently mix it in. Red food coloring and rosewater are added.
- Place the bowl on the whisk attachment of a stand mixer. Whisk for 10 seconds on medium speed with the mixer. Stop the mixer and scoop up portion of the batter with a spatula. You can stop if you can construct a figure-eight with the dripping batter without it breaking. However, you’ll probably need another 3-5 seconds. So go through the procedure again and attempt the figure-eight. Slow-moving lava is the greatest way to explain the ideal consistency. It should yield slightly, as if it were in slow motion.
- Scoop the batter into a large pastry bag equipped with a 1 inch tip after it has reached the desired consistency. Pipe silver dollar-sized circles onto baking sheets lined with parchment paper, leaving approximately 1.5 inches between each meringue. Remove any air bubbles by slamming the baking sheet three times against the counter.
- The best thing is that you don’t have to let them air dry. Simply bake them for 13 minutes, rotating halfway through, and then cool fully before removing them from the baking pans.
- Make the buttercream while the macarons are baking. In a standing mixer equipped with a whisk attachment, cream the butter.
- Combine the powdered sugar, whole milk, vanilla extract, and salt in a large mixing bowl. For 60 seconds, whisk the frosting until it is light and fluffy. Add another tablespoon of whole milk if the frosting is too dry.
- Fill a piping bag with the mixture and a 12 inch star tip. When the macarons are totally cold, pipe the buttercream around the circumference of the undersides of half of them, leaving the center unfilled.
- Combine the raspberry preserves and rosewater (a little goes a long way!) in a mixing bowl. Fill the middle with a spoonful of rose-scented raspberry preserves. With another macaron, make a sandwich. Rep with the remaining macarons.
- Finally, melt the white chocolate on low power in the microwave. Drizzle it over the macarons and sprinkle with dried rose petals! I added gold decorative sugar as a finishing touch, but that was just for fun.
Bonne Maman is the sponsor of this post. All content and thoughts are all mine. Thank you for your continued support of the companies that make Broma possible!
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The “raspberry lime macaron epcot recipe” is a delicious and easy dessert to make. It’s also the perfect way to use up any extra raspberries that you may have lying around in your kitchen. With this recipe, you will be able to make about 4 dozen macarons.
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