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Rose Raspberry Macarons

We've taken the guesswork out of making these patisserie beauties, so you can prepare them 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.

  • Prep:
  • Total Time:
  • Yield: Makes 20 to 25 sandwich cookies
Rose Raspberry Macarons

Photography: Linda Pugliese

Source: Martha Stewart Living

Ingredients

  • 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

Filling

  • 1/2 cup raspberry jam (with seeds)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Cook's Note

Best eaten after 1 to 2 days of refrigeration.

Reviews (1)

  • dixi81 21 Aug, 2014

    just did this recipe and love it .. I tried to make french macarons 3-4 times before using a different recipe and it didn't work well ( I burned them and did not have "feet" in any way) .. This time around perfect .. I didn't have rose water so I just used vanilla and I lost cout after 15 (babies got my attention :D ) when it came to mixing, but I continued following the video for the this recipe . . great success

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