Ingredients:

  • 100g almond flour, finely ground
  • 100g powdered sugar
  • 50g aged egg whites
  • 50g granulated sugar
  • Pinch of salt
  • Red or pink gel food coloring
  • Raspberry powder for dusting (optional)
  • 115g unsalted butter, softened
  • 225g powdered sugar
  • 2-3 tablespoons heavy cream
  • 1 teaspoon rose water
  • Pinch of salt
  • Pink food coloring (optional)

Instructions:

  1. Sift almond flour and powdered sugar together twice to remove lumps. Set aside.
  2. Whip egg whites with salt until soft peaks form. Gradually add granulated sugar, continuing to whip until stiff, glossy peaks form. Add gel food coloring.
  3. Gently fold the almond flour mixture into the meringue in three additions, using a rubber spatula. The batter should ribbon off the spatula in a slow, lava-like flow.
  4. Transfer batter to a piping bag fitted with a round tip. Pipe consistent rounds onto prepared baking sheets, leaving space between each macaron.
  5. Tap the baking sheets firmly on the counter several times to release air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms.
  6. Preheat oven to 300°F (150°C). Bake for 12-15 minutes, rotating the baking sheet halfway through. The feet should form, and the shells should be set but not browned.
  7. Let macarons cool completely on the baking sheets before removing.
  8. Beat softened butter until light and fluffy. Gradually add powdered sugar, then heavy cream, rose water, and salt. Beat until smooth and creamy.
  9. Pipe a generous dollop of rose buttercream onto the flat side of one macaron shell and top with another shell.
  10. Refrigerate filled macarons for at least 24 hours before serving. This allows the flavors to meld and the texture to soften.