Rose Raspberry Macarons Recipes

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ROSE RASPBERRY MACARONS



Rose Raspberry Macarons image

We've taken the guesswork out of making these patisserie beauties, so you can prepare the dessert at home (for less than 25 cents a pop!). Be sure to weigh the ingredients precisely, and follow the step-by-step directions to make meringue, fold in the almond mixture, and pipe the batter into rounds. Delight one and all with the gorgeous, delicious, professional-looking results.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 20 to 25 sandwich cookies

Number Of Ingredients 7

1/2 cup raspberry jam (with seeds)
2/3 cup sliced blanched almonds (71 grams)
1 cup confectioners' sugar (117 grams)
2 large egg whites, room temperature
1/4 cup granulated sugar (53 grams)
1/4 teaspoon rose water
3 drops rose-pink gel-paste food coloring

Steps:

  • Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
  • Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
  • Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
  • The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add rose water and food coloring, and beat on highest speed 30 seconds.
  • Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
  • Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
  • With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
  • Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

JOLLY HOLIDAY RASPBERRY ROSE MACARONS



Jolly Holiday Raspberry Rose Macarons image

My favorite treat at Disneyland are the oversized Raspberry Rose Macarons from the Jolly Holiday Bakery Cafe at the end of Main Street and these copycat French macarons are as close as I can come to the real thing without going to the park itself! Tart fresh raspberries balance out the sweetness of the raspberry rose cream sandwiched inside delicate, meringue-like macaron cookie shells.

Provided by Amy Nash

Categories     Dessert

Time 1h3m

Number Of Ingredients 16

2 egg whites (144 grams)
1/4 cup granulated sugar (72 grams)
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup almond flour (115 grams)
1 cup powdered sugar (230 grams)
Red (burgundy or pink gel food coloring)
1 1/2 cups frozen raspberries (don't thaw)
1/3 cup granulated sugar
Dash of salt
1 1/2 Tablespoons water (divided)
1/2 teaspoon cornstarch
1/8 - 1/4 teaspoon rose water
3/4 cup heavy whipping cream
2-3 Tablespoons powdered sugar
2 ounces cream cheese (softened)

Steps:

  • Preheat the oven to 300° and have ready a large (18") pastry bag, fitted with a plain tip. Line two baking sheets with parchment paper. Use a 1 1/2" object (cookie cutter if you have one - since I didn't, I found that the lid to a prescription bottle was the right size and used that) to trace out two guide-circles about 1/2-inch apart on the parchment paper, then trace a large (about a 3-inch circle) toward the bottom of the two smaller circles, connecting them into a Mickey head shape. Continue to make Mickey shapes at least 1" apart on the parchment paper until it is filled, then flip the parchment paper over, ink side down, on your baking sheet.
  • Sift together the almond flour and powdered sugar in a large bowl and set aside. Most all of it should go through the sifter, but even the slightly larger chunks that remain on top can be thrown in on top of the sifted ingredients.
  • In a large bowl, combine the egg whites, granulated sugar, and salt. Mix on medium speed for 3 minutes, then increase your speed to medium-high for another 3 minutes, before increasing all the way to full speed for a final 3 minutes. This is much easier using a stand mixer with a whisk attachment (I set my KitchenAid speed to 4, then 7, then 8, using my kitchen timer to remind myself to increase the speed every three minutes) but can be done using a hand mixer if that is what you have access to.
  • At this point, turn the mixer off and add the food coloring and vanilla extract. Whip it for a final minute or two to fully incorporate the color and flavoring, until the meringue is nice and dry and stiff with a large clump of meringue in the center of your whisk when you lift it up. If your meringue isn't stiff enough to form a large clump of meringue on your whisk, keep whisking on high speed for another minute or two until it does.
  • Now dump the sifted almonds & powdered sugar into the meringue all at once and fold/stir them in with a rubber spatula. As you fold the almonds and sugar into the meringue, it will start to deflate a bit, which is what you want. You might even need to rub or smear some of the batter against the side of the bowl to knock some of the air out of it. Count your strokes if this is your first time making macarons and you will see that after about 25 turns the macaron batter will still be a bit lumpy and stiff. After another 15 strokes (so now you are up to 40) you will notice that the meringue and almond/sugar mixture has combined quite a bit and is just about right. You want a "lava-like" consistency where the batter will "flow" back in on itself slowly when you lift a spoonful of batter out and then drop it back in on top of the batter. After about 20 seconds or so, it should mostly melt back into the majority of the batter. If the batter doesn't incorporate back into itself, it's undermixed and you want to give it a few more stirs, then try again. If you overmix the batter, it will be TOO runny and you won't be able to pipe it into circles because it will ooze continuously. Once you get to about 40 strokes, go one stroke at a time (even though you may end up around 60 strokes - it all kind of depends on your folding/stirring technique, which don't matter as much as reaching the right consistency). Eventually you will get a feel for just the right consistency and you won't need to count strokes. But remember, don't worry too much about getting it just right. Even if you are a few strokes off the perfect consistency, your macarons will bake up and taste wonderful, even if they aren't perfect! Essentially, the batter should be thick enough to mound up on itself, but fluid enough to melt back down after 20 seconds or so.
  • Transfer the macaron batter to a piping bag (or a gallon-size Ziploc bag with one corner snipped off) and pipe the batter into 1 1/2" circles onto the parchment paper, using the pre-traced circles as your guides and starting on the inside of each circle and working to the edge, stopping just shy of the borders of the circle, since the batter will continue to spread just a bit.
  • Rap the baking sheet with the piped macarons against the counter 3 or 4 times, turning it 90 degrees each time, to knock out any large air bubbles that might cause the macarons to crack while baking. Let them sit on the counter at room temperature for 30 minutes to develop a "skin".
  • Preheat oven to 300 degrees. Bake the macarons for 18 minutes, then remove from oven and allow to cool. You should be able to peel the parchment paper away from the macarons without them sticking.
  • Once the macarons are completely cool, assemble them by dolloping a bit of raspberry rose cream on the back on one macaron shell and arranging a few raspberries in the cream. Then top with another macaron shell and serve. Because the cream has a tendency to soak into the macaron after a few hours (unlike buttercream) you don't want to assemble these macarons too far in advance.
  • In a medium saucepan, combine raspberries, sugar, salt, and 1 tablespoon of water. Heat over medium-high heat for 7-9 minutes, until the berries release their juice and are bubbling.
  • Pour the raspberry mixture into a fine mesh strainer over a bowl and press the raspberries up against the sides of the strainer to release as much juice as possible. Return the juice to the pan along with 1 tablespoon of the seeds that remain in the strainer.
  • In a small bowl, combine the cornstarch with the remaining 1/2 tablespoon of water and stir. Slowly pour the cornstarch slurry into the raspberry juice while stirring and cooking over medium-high heat. Cook for 1 minute, stirring until the jam begins to thicken a bit. Remove from heat and stir in the rose water. Pour into a clean bowl and allow it to cool completely, then refrigerate until well-chilled.
  • In a medium bowl, beat the cream on high speed with a hand mixer until medium peaks begin to form. Do not overmix. Add the powdered sugar, and mix again, just until incorporated.
  • In a separate bowl, beat the cream cheese until smooth. Add the whipped cream to the cream cheese and mix until smooth. Add the raspberry rose jam and mix until combined, then refrigerate until you are ready to assemble the macarons.

Nutrition Facts : Calories 134 kcal, Carbohydrate 17 g, Protein 2 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 52 mg, Fiber 1 g, Sugar 15 g, Fat 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

RASPBERRY ROSE MACARONS



Raspberry Rose Macarons image

Provided by Sarah | Broma Bakery

Number Of Ingredients 15

100g egg whites
100g granulated sugar
100g almond flour
100g powdered sugar
few drops red food coloring
1 teaspoon rosewater (I got mine at a Turkish food store)
1/4 cup white chocolate, for topping
2 tablespoons dried rose petals, for topping
1/4 cup butter, room temperature
1 1/2 cups powdered sugar
1 tablespoon whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup Bonne Maman Raspberry Preserves
1/2 teaspoon rosewater

Steps:

  • Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
  • Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
  • Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
  • Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!
  • Sift together almond flour and powdered sugar, then gently shake into meringue bowl. Add in red food coloring and rosewater.
  • Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 3-5 seconds. So repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
  • Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter 3 times to remove any air bubbles.
  • Here's the fun part: you don't need to let them air dry. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
  • While the macarons are baking, make the buttercream. Cream the butter in a standing mixer fitted with a whisk attachment.
  • Add in the powdered sugar, whole milk, vanilla extract, and salt. Beat for 60 seconds, until the frosting is nicely whipped. If the frosting is too dry, add in another tablespoon of whole milk.
  • Scoop mixture into a piping bag fitted with a ½ inch star tip. Once the macarons have cooled completely, pipe the buttercream around the perimeter of the underside of half of your macarons, leaving the center empty.
  • Mix the raspberry preserves with the rosewater (a little goes a long way!). Spoon a teaspoon of the rose-scented raspberry preserves into the center. Sandwich with another macaron. Repeat with all macarons.
  • Last, melt your white chocolate in the microwave on low power. Drizzle it over your macarons, then top with dried rose petals! I finished with gold decorating sugar, but that was just for fun ????

RASPBERRY ROSE FRENCH MACARONS



Raspberry Rose French Macarons image

Raspberry Rose French Macarons are the ultimate spring cookie. The most beautiful blush colored macaron shell filled with a creamy and smooth Rose Butter Cream and raspberry jam are sure to be the center of your dessert table.

Provided by kristen massad

Number Of Ingredients 16

French Macarons
1 1/2 Cup (200 grams) Powdered Sugar
1 Cup (115 grams) Almond Flour
3 (90 grams) Egg Whites
1 Tbsp (8 grams) Egg White Powder
1/4 Cup (30 grams) Powdered Sugar
Light Pink Food Coloring
1 Recipe Rose Butter Cream
1 Jar Raspberry Jam
Rose Butter Cream
1 Cups Unsalted Butter
1/2 Cup Vegetable Shortening
4 Cups Powdered Sugar
½ tsp Vanilla Extract
½ - 1 tsp Rose Water (add depending on the the amount of rose flavor you like)
Light Pink Food Coloring (optional)

Steps:

  • Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
  • Add almond flour (115 grams), powdered sugar (200 grams) to the bowl of a food processor; turn the food processor on for one minute
  • Sift the almond flour, powdered sugar mixture into a large bowl; set aside
  • In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
  • Slowly add in powdered sugar (30 grams) to egg whites
  • Turn the mixer on slow and add 1 drop of light pink food coloring to the meringue while it is mixing and continue until the meringue is light pink
  • Remove the bowl from the mixer and fold in powdered sugar and almond flour
  • Fold until smooth and can make ribbons with batter (do not over mix)
  • Transfer the batter into a piping bag and pipe 1.5" round about an inch apart onto a sheet pan lined with parchment paper or a silpat
  • Let the macarons sit on the sheet pan for 20-30 minutes before baking
  • Bake for 12-13 minutes
  • Remove the macarons from the oven and allow them to cool before filling
  • Pipe the Rose Buttercream on half of the macaron cookies leaving the center open for raspberry jam
  • Pipe the Raspberry Jam into the center of the butter cream and then stack the other half of the cookies on top
  • Enjoy immediately or store in an airtight container in the refrigerator for 24-48 hours

RASPBERRY MACARONS



Raspberry Macarons image

To make the raspberry puree for this traditional French cookie, just pulse a small handful of fresh berries in a food processor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 35

Number Of Ingredients 8

1 cup confectioners' sugar
3/4 cup almond flour or finely ground almonds
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
1 tablespoon fresh raspberry puree, strained
3 to 4 drops gel-paste food coloring, in Dusty Rose
3/4 cup homemade or store-bought berry jam

Steps:

  • Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.
  • Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar; whisk until soft peaks form. Reduce speed to low; add superfine sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites; fold until smooth and shiny. Fold in puree and food coloring.
  • Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks. Tap sheets on work surface to release trapped air. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes. After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  • Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)
  • Sandwich 2 macarons with 1 teaspoon jam.

FRENCH MACARONS WITH RASPBERRY-ROSE BUTTERCREAM



French Macarons with Raspberry-Rose Buttercream image

To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.

Provided by Sandra Holl

Categories     Cookies     Berry     Egg     Fruit     Nut     Dessert     Bake     Wedding     Raspberry     Tree Nut     Almond     Engagement Party     Party     Boil     Candy Thermometer     Bon Appétit     Kidney Friendly

Yield Makes about 3 dozen sandwich cookies

Number Of Ingredients 16

Cookies:
2 cups powdered sugar
1 cup (lightly packed) sifted almond flour, or 3/4 cup sifted almond flour and 1/4 cup sifted hazelnut flour (sifted, then measured; any coarse particles reserved for another use)
1/2 cup (scant) egg whites (from about 3 large eggs)
2 tablespoons plus 1/2 teaspoon sugar
Filling:
4 cups frozen raspberries (about 15 ounces; do not thaw)
1 cup plus 6 tablespoons sugar, divided
1/4 cup egg whites (from about 2 large eggs), room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces, room temperature
1/4 teaspoon (generous) rose water
Special Equipment:
Pastry bag
1/4-inch-diameter plain pastry tip
Heavy-duty stand mixer
Candy thermometer

Steps:

  • Cookies
  • Line 2 large baking sheets with parchment. Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl. Using electric mixer, beat egg whites, sugar, and pinch of salt in medium bowl until medium peaks form. Add egg white mixture to almond mixture; fold to incorporate. Working in 2 batches, fill pastry bag fitted with 1/4-inch-diameter plain pastry tip with batter (batter will be thin and will drip from bag). Pipe batter in 11/4-inch rounds on baking sheets, spacing 1 inch apart (cookies will spread slightly). Let rest on sheets at room temperature 20 minutes. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Bake cookies 5 minutes. Reduce oven temperature to 325°F. Continue to bake cookies until puffed and golden on top, about 10 minutes, reversing sheets after 5 minutes. Cool cookies on sheets on rack. Carefully peel cookies from parchment. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
  • Filling
  • Bring raspberries and 1 cup sugar to boil in large saucepan over high heat, stirring until sugar dissolves. Cook until berries are soft, juices thicken, and mixture measures about 1 1/2 cups, stirring frequently, 7 to 9 minutes. Measure 1/2 cup mixture; strain into small bowl. Cool strained jam and jam with seeds separately. DO AHEAD: Can be made 1 week ahead. Cover jams separately and chill.
  • Combine egg whites, 6 tablespoons sugar, and 1/4 teaspoon salt in bowl of heavy- duty stand mixer. Set bowl over large saucepan of simmering water. Heat until candy thermometer inserted into mixture registers 140°F, stirring often, 3 to 4 minutes. Using whisk attachment, beat egg white mixture at high speed until stiff meringue forms and mixture is at room temperature, 5 to 6 minutes. With mixer running, add butter, 1 piece at a time, beating until each piece is incorporated before adding next. Beat in rose water. Add 3 tablespoons seedless jam, 1 tablespoon at a time, beating to blend well after each addition. (If buttercream looks broken or curdled, place bowl over medium heat and whisk 5 to 10 seconds to warm slightly, then remove from heat and beat again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)
  • Line rimmed baking sheet with parchment. Using 1/2 teaspoon jam with seeds for each, spread jam over flat side of half of macaroons. Spoon buttercream into pastry bag fitted with 1/4-inch plain tip. Starting at outer edge of flat sides of remaining macaroons, pipe buttercream over in spiral. Gently press macaroons, jam- filled side down, onto buttercream-coated macaroons. Place on sheet. Cover; chill overnight. DO AHEAD: Can be made 2 to 3 days ahead. Store in airtight container in refrigerator. Let stand at room temperature 30 minutes before serving.

RASPBERRY MACARONS



Raspberry Macarons image

This is a sweet treat that everybody loves. They were created a long time ago but their popularity hasn't changed. The key to great macarons is a very crispy exterior and a very chewy interior. From Bouchon Bakery. © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved.

Provided by Sebastien Rouxel

Categories     dessert

Time 1h12m

Yield 12 servings

Number Of Ingredients 12

1 1/8 cups sugar, plus 1 teaspoon
2/3 cup Water
1/3 cup egg whites, from 2 large eggs
2 1/4 cups almond flour
1 3/4 cups Powdered sugar
1/3 cup egg whites
Food coloring (Wilton or Chefmaster gel)
1/3 cup egg whites, from 2 large eggs
1 cup sugar
1/4 cup Water
1 1/2 cups unsalted butter, room temperature
2 tablespoons Raspberry jam

Steps:

  • For the macaroon: Preheat oven to 350 degrees F (preferably convection). Make an Italian meringue by combining sugar and water in a saucepan over high heat until it's 110 C (230 degrees F). At the same time, beat all the egg whites in the bowl of a stand mixer with a whisk attachment on medium speed. Meanwhile, mix the rest of the macaroon ingredients by combining almond flour and powdered sugar together. Make a well in the middle of the bowl and add all the egg whites. Mix by starting in the center and mixing towards the outside. Set aside. Finish the Italian meringue when the egg whites are at "soft peak" stage in the mixer by adding 1 teaspoon sugar and mixing 15 more seconds. Pour the heated sugar mixture into the beating egg whites, slowly to make the meringue. Continue beating until it's at room temperature, 5 more minutes.
  • When the meringue is at room temperature, combine it with the almond paste mixture, a third at a time. Continue to add meringue until the batter forms ribbons. The mixture shouldn't be too stiff or too loose and you may not need all of the meringue. Using the tip of a knife, add a small amount of food coloring, a little at a time. Place macaroon mixture into a piping bag and squeeze a little into the bowl to remove air at the tip. Prepare a baking sheet with parchment paper, then draw rings on the paper to use as guides for the macaroon size. Pipe onto the baking sheet by starting in the center and pushing up, staying inside the ring. Repeat until all of the rings are filled. Bake 12 minutes until shiny with a little "neck" on the outside.
  • For the buttercream: In a saucepan over high heat, add sugar and water and bring to a boil until thermometer reaches 120 degrees C. Meanwhile, place egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on high. When egg whites are firm and sugar syrup has reached 120 degrees C, slowly pour the sugar mixture into the egg whites and continue beating until it cools down to room temperature, 5 minutes. Slow down the mixer and add butter, a little at a time. If at any point the mixture looks broken, increase the speed and beat to re-emulsify it, then reduce the speed and continue adding the butter. Continue whipping until it's the texture of butter cream. If the buttercream is too loose to hold it's shape, it should be refrigerated for up to a few hours to harden, then beaten again to return to the proper consistency. Place 1 cup of butter cream into a bowl and fold in the jam. Place the buttercream into a piping bag with tip and pipe the cream onto the center of a macaroon (using the same technique as the macaroons). Sandwich together and enjoy. Note: The buttercream can be stored in a covered container in the refrigerator for up to 5 days or frozen for up to 1 month; defrost frozen buttercream in the refrigerator before using. Thirty minutes before using the buttercream, place it in the bowl of a mixer fitted with the paddle attachment and allow to soften. Then mix on low speed to return the buttercream to the proper consistency.

STRAWBERRY ROSé MACARONS RECIPE BY TASTY



Strawberry Rosé Macarons Recipe by Tasty image

Fruity, boozy, and bougie, these bright pink macarons are infused with a fresh strawberry and rosé wine reduction, and topped with edible glitter. Perfect for any date night, or girl's night! This content is intended solely for users of legal drinking age. Drink responsibly.

Provided by Tikeyah Whittle

Categories     Desserts

Time P1DT2h

Yield 30 macarons

Number Of Ingredients 14

1 cup sparkling rosé
1 cup ripe strawberries, sliced
1 ¾ cups powdered sugar
1 cup almond flour, finely ground
1 teaspoon kosher salt, divided
3 egg whites, room temperature
¼ cup granulated sugar
3 drops pink gel food coloring
nonstick cooking spray, for greasing
⅓ cup dehydrated strawberries
½ stick unsalted butter, softened
1 cup powdered sugar
1 pinch of kosher salt
edible glitter, pink

Steps:

  • Make the rosé reduction: Add sparkling rosé and strawberries to a small saucepan over medium-high heat. Reduce the liquid to about ¼ cup (60 ml) , 6-8 minutes. Strain and let cool completely in the refrigerator.
  • Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt. Process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  • In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  • Add the pink food coloring and 2 teaspoons of the rosé reduction and and beat until just combined.
  • Add about ⅓ of the almond flour mixture at a time to the beaten egg whites and use a rubber spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and stays on the surface when you hold up the spatula and move it in a figure 8 shape.
  • Transfer the macaron batter to a piping bag fitted with a round tip.
  • Grease 2 rimmed baking sheets with nonstick spray, then place a piece of parchment paper over each, using the spray to help adhere the parchment to pans.
  • Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  • Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.
  • Preheat the oven to 300°F (150°C).
  • Bake the macarons for 15-17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper when gently lifted. Transfer the macarons to a wire rack to cool completely before filling.
  • Make the buttercream: Add the dehydrated strawberries to a food processor and pulse until finely ground.
  • In a large bowl, beat the butter with an electric hand mixer for 1 minute, until light and fluffy. Sift in half of the powdered sugar, the salt, and the ground dehydrated strawberries and beat until fully incorporated. Sift in the remaining powdered sugar and beat to combine. Add 2 tablespoons of the rosé reduction and beat until fully combined and fluffy, 2-3 minutes.
  • Transfer the buttercream to a piping bag fitted with a round tip.
  • Pipe a dollop of buttercream onto the flat side of a macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
  • Dust the tops of the macarons with edible pink glitter.
  • Place in an airtight container for 24 hours to bloom before serving.
  • Enjoy!

Nutrition Facts : Calories 87 calories, Carbohydrate 12 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams

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From momlovesbaking.com


STRAWBERRY, CHAMPAGNE, AND ROSE MACARONS - BAKES AND BLUNDERS
Add the butter about a tablespoon at a time, mixing well between additions. Once all of the butter has been combined, whisk on high for 8- 10 minutes. Switch to a paddle attachment and add the vanilla, rose water, salt, and pink food gel. Beat on medium- low for 3- 5 minutes, or until thoroughly combined.
From bakesandblunders.com


PIERRE HERMé'S RASPBERRY, LYCHEE AND ROSE MACARONS - TELEGRAPH
2015-09-23 Using a hand blender, blend the raspberries and sugar to a purée. Strain the purée to remove the pips. Heat a quarter of the purée to 45ºC. Drain and …
From telegraph.co.uk


RASPBERRY ROSE MICKEY MACARONS - MAGICAL TREATS AT HOME
2020-03-29 For the macarons: First sift the almond flour, powdered sugar, and salt back and forth four times between two bowls using a mesh strainer. Set aside. Line a baking sheet with parchment. Using a pencil, trace 6 Mickey Mouses uses the cutter as a guide, leaving at least an 1″ between shapes.
From magicaltreatsathome.com


COCONUT RASPBERRY MACARONS WITH RASPBERRY ROSE BUTTERCREAM.
2014-06-15 You can buy the rose-water here and the rose extract here. These are a nice light summertime dessert. Kind of perfect for a little summer backyard BBQ, or even a day at the beach. Fancy, but easily transferable, and you can just pop um right into your mouth! Bonus points if you buy some pretty pink roses + extra raspberries and place them ...
From halfbakedharvest.com


RASPBERRY MACARONS - HOUSE OF NASH EATS
2020-03-22 Preheat oven to 300 degrees F. Bake one sheet of macaron shells at a time for 16-18 minutes. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan. Meanwhile, make the raspberry buttercream by beating the butter in a medium bowl until creamy and smooth.
From houseofnasheats.com


FRENCH MACARONS WITH RASPBERRY-ROSE BUTTERCREAM …
2009-11-17 Step 5. Line rimmed baking sheet with parchment. Using 1/2 teaspoon jam with seeds for each, spread jam over flat side of half of macaroons. Spoon buttercream into pastry bag fitted with 1/4-inch ...
From bonappetit.com


CELEBRATING MARY POPPINS WITH DISNEYLAND’S RASPBERRY ROSE …
2021-08-27 Measure the almond flour and powdered sugar very carefully. Spoon into a measuring cup, tap the top with a knife and brush excess off with the flat side of knife. Put flour in a food processor to ...
From micechat.com


RASPBERRY ROSE MACARONS - FONDANT ACADEMY
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.
From fondantacademy.com


RASPBERRY MACARONS RECIPE
2022-01-27 Add the powdered sugar: Add the powdered sugar 1/4 cup at a time and continue mixing on low speed until combined. Scrape down the bowl with a rubber spatula with each addition of powdered sugar so that it incorporates evenly. Then, increase the speed to medium speed and beat until light and fluffy, 2 to 3 minutes.
From simplyrecipes.com


RASPBERRY ROSE MACARONS FROM JOLLY HOLIDAY
These macarons are inspired by the Raspberry Rose Mickey Macarons that they offer at Disneyland. These are great for Valentines Day or any other day. I hope ...
From youtube.com


RECIPE: FRENCH MACARONS (ROSE, LYCHEE, RASPBERRY) - DULCIS ITINERIS
DIRECTIONS. STEP 1. MACARONS. In a large bowl, sift the almond flour with the icing sugar. Be careful, after sifting, your powder mixture should weigh 300g. If not, add icing sugar or almond again to get the correct weight. STEP 2. In a saucepan, put the water and 150g of sugar and cook it at 117°C (242°F), without stirring. Meanwhile, beat ...
From dulcisitineris.com


COCONUT RASPBERRY MACARONS WITH RASPBERRY ROSE BUTTERCREAM
Using a hand mixer (or stand mixer) beat together the butter, powdered sugar and raspberry juice until smooth and creamy. Add the rose extract, coconut extract (if using), coconut milk, and vanilla extract. Beat until whipped and creamy. Place in the fridge until ready to fill the macarons. After 30 minutes bake the macarons for about 18 ...
From driscolls.com


ROSE RASPBERRY MACARONS RECIPE BY PAVANI - COOKEATSHARE
Almond Meal/ flour - 125gms (I used Bob's Red Mill almond flour, but you can also grind your own); Confectioners Sugar/ Icing Sugar - 210gms Egg whites - 3 large; Granulated Sugar - 30gms; Salt - a pinch; Vanilla bean - 1, seeds scraped (I used ¼tsp vanilla bean powder); Rose water - ¼tsp; Red Gel coloring - 2~3 drops; Raspberry Jam - for filling
From cookeatshare.com


LYCHEE AND ROSE MACARONS WITH FRESH RASPBERRIES | BAKE NO FAKE
2016-10-03 Find matching macarons shells and place one of them face side up and another face side down. Cut raspberries in half. Spoon the ganache in a piping bag fitted with a plain tip (1cm in diameter). If the ganache is too thin, carefully whisk it using hand mixer on a low speed. Pipe lychee-rose ganache on to one shell.
From bake-no-fake.com


RASPBERRY ROSE MACARON FILLING RECIPE | MAD ABOUT MACARONS
September 9, 2013 / 19 Comments / in Bonus Macarons, Gluten free, Recipes, Teatime-Goûter / by Jill Colonna To macalong story short, this raspberry, redcurrant and rose macaron filling all came about as the sweet queues became out of line via Pierre Hermé’s pâtisserie and macaron boutique in rue Bonaparte this summer, it was time to make a sharp exit.
From madaboutmacarons.com


BLOG - MACARONS - ROSE AND RASPBERRY RECIPE - COVE CAKE DESIGN
2016-04-28 Step 1: Grind the almond meal and icing sugar in a food processor for 1-2 mins until powdery. Sieve into a clean metal bowl and discard any larger pieces. Add 40g egg white, the rosewater and some red food colour and mix using a spatula until a paste is formed and the colour is evenly distributed.
From covecakedesign.ie


RASPBERRY AND ROSE MACARON CAKE - THE KOSHER BAKER
2021-02-11 Rose Pastry Cream. ¾ cup (180ml) soy milk or milk. ½ vanilla bean, split and seeds scraped, or 1 teaspoon pure vanilla extract. 5 tablespoons sugar, divided. 2 tablespoons (28g) margarine. 3 large egg yolks. 3 tablespoons all-purpose flour. 1 teaspoon unflavored gelatin powder. 2 teaspoons rose water, or more to taste
From thekosherbaker.com


RASPBERRY ROSE MACARONS | CHELLES MACARONS
Raspberry rose macarons make an excellent gift for the object of your romantic affections, as their soft pink color and mild rose fragrance elicit thoughts of Paris in springtime. In fact, if your lover is more of a gourmand than a florist, consider ordering them a dozen raspberry rose macarons in place of a dozen roses. Consider our other romantic flavors like chocolate, red …
From chellesmacarons.com


ROSE RASPBERRY MACARONS – PAN PALS
2011-01-29 Rose Raspberry Macarons. Adapted from “Chewy, Gooey, Cripsy, Crunchy, Melt-in-Your-Mouth Cookies” by Alice Medrich. Combine 2 cups powdered sugar and 1 1/3 cups finely ground blanched almond meal (plus a teaspoon) in a bowl and whisk together. Sift or pass through a medium-mesh sieve to aerate. In a glass measuring cup, add enough egg whites to …
From panpals.wordpress.com


RASPBERRY ROSE VEGAN MACARONS (USING AQUAFABA)
In a small saucepan, bring 250 grams of Aquafaba to a simmer. Let this simmer away until it has reduced to 110 grams of Aquafaba. (I pour it out and weigh it on a kitchen scale a few times in-between to check). Once it has reached 110 grams, pour …
From crazyvegankitchen.com


EGGLESS RASPBERRY ROSE MACARONS (AQUAFABA) RECIPE BY DIVYA JAIN …
Eggless Raspberry Rose Macarons (Aquafaba) Recipe Add gel red food colour and rose essence and bear for 1 more minute. Take half of meringue and gently mix with almond flour and icing sugar mixture. now add rest of the meringue and fold very gently till it flows down the spatula like a molten lava.
From plattershare.com


RASPBERRY ROSE MICKEY MACARONS RECIPE - THE RAMBLING INTROVERT
Cook the raspberry mixture over medium-high heat and slowly add the cornstarch slurry while stirring constantly. Allow the mixture to cook for 1-2 minutes until it begins to thicken. Once it thickens, remove from heat and transfer to a bowl. Then place the mixture into the fridge and allow to cool completely.
From ramblingintrovert.com


RASPBERRY ROSE MACARONS | RECIPE | BROMA BAKERY, MACARONS, …
Jun 29, 2018 - Raspberry Rose Macarons made with rosewater, a vanilla buttercream, and a surprise raspberry preserve center. Simple, elegant, and oh so delicious!!
From pinterest.ca


JASMINE ROSE MACARONS | BAKERS ROYALE
Bake macarons at 300 degrees F, until macarons easily lift away from paper, about 20 minutes. To make raspberry jasmine jam: Place jam in a small sauce pan and heat until simmering. Place jasmine tea leaves in an infuser and steep in heated jam for 2 minutes. Remove infuser and whisk jam to fully incorporate tea flavor.
From bakersroyale.com


LYCHEE, ROSE AND RASPBERRY MACARONS - CATHERINE ZHANG
2020-05-10 Lychee and Raspberry Jam. Using a blender or food processor blend the lychees and raspberries until smooth. USING PECTIN: Add the blended fruit, sugar and pectin to a small saucepan, mix. Bring to a boil and simmer for 15 minutes, stirring occasionally. Remove from heat, cool and transfer to a piping bag.
From zhangcatherine.com


RASPBERRY MACARONS - ITALIAN MERINGUE METHOD RECIPE
2017-05-04 Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 300F (150C). Grind together the powdered sugar with almond powder and freeze-dried raspberries, using a food processor, to obtain a fine powder.
From homecookingadventure.com


ROSE MACARONS RECIPES ALL YOU NEED IS FOOD
1/2 cup raspberry jam (with seeds) 2/3 cup sliced blanched almonds (71 grams) 1 cup confectioners' sugar (117 grams) 2 large egg whites, room temperature: 1/4 cup granulated sugar (53 grams) 1/4 teaspoon rose water: 3 drops rose-pink gel-paste food coloring
From stevehacks.com


ROSE-PINK MACAROONS | BAKING RECIPES | GOODTOKNOW
2019-07-19 Whisk the egg whites in a large bowl with an electric whisk to soft-peak stage. Add the sugar in 3 batches, whisking in well to create a thick, smooth, glossy meringue. Add half the ground almonds and icing sugar mixture with the rose water and food colouring. Fold them in with a spatula, using a figure of 8 motion, but only for a minute.
From goodto.com


RASPBERRY ROSE MACAROON | THE DISNEY FOOD BLOG
Priced at $4.99, the Mickey Macarons are very generously sized. As of now they come in two fruity flavors; Passion Fruit and Raspberry Rose. The Passion Fruit Mickey Macaron was very sweet; passion fruit cream sandwiched between two super soft Mickey Macarons. I love the metallic purple swipe across the top. I know it’s just decorative, but I ...
From disneyfoodblog.com


ROSE RASPBERRY MACARONS | MACARON RECIPE, WEDDING COOKIES …
Jul 27, 2015 - [We've taken the guesswork out of making these patisserie beauties, so you can prepare the popular French dessert at home (for less than 25 cents a pop!).
From pinterest.ca


FRENCH ROSE-RASPBERRY MACARONS - FROM THE TEST KITCHEN - YOUTUBE
More From The Test Kitchen: http://www.marthastewart.com/1007011/kitchen-wisdom?xsc=soc_ytfoodedfhhWe've taken the guesswork out of making these patisserie b...
From youtube.com


STRAWBERRY ROSE MACARONS - BETHCAKES
2016-06-20 Sift together 3 tbsp powdered strawberries, powdered sugar, and almond flour. Whisk to combine. Whip egg whites on medium speed with an electric mixer (with the whisk attachment for stand mixers) until foamy. Add cream of tartar and a dab of red food coloring. Mix on medium high speed, slowly adding sugar while the mixer is running.
From bethcakes.com


THE UNOFFICIAL DISNEY PARKS COOKBOOK ~ RASPBERRY ROSE MICKEY …
Raspberry Rose Mickey Macarons - Found on Main Street, U.S.A., in Disneyland at the Jolly Holiday Bakery Cafe. .. and they are absolutely delicious! Part one in the Macaron recipe is the raspberry mousse. I've never made mousse, but it has always been high on my to-do! How can you not want fresh mousse in your life? Making the mousse starts out beautifully! My second …
From bibbidibobbidibake.com


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