Whip up these elegant macarons filled with rose French buttercream are a stunning dessert to serve up. A homemade macaron that is paired with a rose flavored buttercream. I used rose essence and rose syrup.
I think these would make a great dessert for a baby shower, bridal shower, weddings and more. The pink color is something I find stunning and definitely one of my favorites when I make macarons.
Table of Contents
What is a French Buttercream?
French buttercream is a rich egg yolk-based buttercream that won’t disappoint you. You will find that this French buttercream could be used in so many recipes. From filling donuts, stuffing in cream puffs, and more. The texture is very smooth and silky, much different than an American buttercream.
At first, the recipe seems intimidating because of the preparation of a sugar syrup that needs to be added into the egg yolks, however, if you have made Italian meringue you will see that this is the same procedure!
- Egg whites
- Granulated sugar
- Powdered egg whites
- Powdered sugar
- Almond flour
- Rose Essence
- Rose Syrup
How to Make
- Start by preheating the oven to 300 degrees F.
- Wipe the silicone baking mat with vinegar, and then print templates if you need.
- Weigh all the ingredients.
- Start by combining the egg white powder in a bowl with the granulated sugar. This will prevent the egg white powder from clumping. You can always do this recipe without the egg white powder, you could use 1/8th of a teaspoon of cream of tartar instead.
- Next, sift almond flour and powdered sugar two times.
Prepare the French Meringue
- With a stand mixer use a whisk and whip the egg whites on medium until foamy.
- Add in the granulated sugar/egg white powder mixture slowly.. Mix on medium-slow until glossy stiff peaks form.
- Add half of the meringue into the flour and powdered sugar mixture.
- Next add in the food coloring.
- Fold with a spatula to mix until incorporated.
- Then add in the rest of the meringue.
- Fold the batter until it becomes glossy and falls off the spatula like a ribbon. Many people will describe that you should stop macaronaging when the batter looks like lava or honey consistency, but for me it is more of an uninterrupted flow of batter from the spatula back to the bowl.
Piping and Baking
- I used a round tip Wilton 12, and a pastry bag.
- Pipe circles onto the tray, then allow the macarons to rest until a skin develops on the batter.
- Bake as directed.
- Let the macarons cool before removing from the baking surface.
Rose French Buttercream
- In a saucepan you will bring sugar and water to a boil.
- While the sugar cooks, work on whipping egg yolks in a mixing bowl. Mix until airy and light in color.
- Slowly pour syrup in on the side of the eggs, mixing on medium speed.
- Increase speed when all the syrup is in the mixer. Then mix until the bowl is cool to touch.
- Cream the butter with a hand mixer on the side.
- Add egg mixture to the butter, and then stir in the salt, syrup and rose essence.
- Combine well and allow the buttercream to cool to room temperature, then refrigerate.
You can refrigerate the macarons once filled for up to 2 days. Make sure you place them in an airtight container in the fridge.
Now, you can also freeze the macarons for up to 8 weeks. Now make sure the macarons are in an airtight container.
Rose essence is a way to flavor your baked goods and drinks with this rose oil. Make sure it is food grade quality essence as some are not edible.
The sugar syrup should be cooked to 120C/240F, this temperature will ensure that you cook the yolks when you add the sugar syrup to them and therefore makes the buttercream good for consumption. The French term for this egg yolk preparation is “pate a bombe”, and it’s the base for many other dessert components like mousses and cremeux.
Rose water is a lot more mild in fragrance and taste compared to rose essence. I recommend not swapping the two ingredients for this macaron.
More Buttercream Recipes
Printable Recipe Card
Macaron with Rose Flavored Buttercream
- 100 g egg whites
- 90 g granulated sugar
- 4 g powdered egg whites
- 130 g powdered sugar
- 130 g almond flour
Rose French Buttercream Recipe:
- 200 g granulated sugar
- 75 g water
- 150 g whole eggs
- 90 g egg yolks
- 400 g butter soft
- Pinch of salt
- 4 g rose essence
- 50 g rose syrup
- Pre-heat oven to 300F
- Wipe with vinegar the silicon mats, bowls and baking trays. Print templates if using.
- Weight all the ingredients in separate bowls
- The egg whites can be directly taken from the fridge and do not require aging.
Prepare dry ingredients:
- Add egg white powder to the bowl containing the granulated sugar and mix well.
- If the almond flour is not super fine, I recommend doing 2-3 pulses in a food processor. Only do this for short amounts of time.
- Sift the almond flour and powdered sugar. Do this two times.
- Note: keep all the containers covered with lids.
Prepare the French Meringue:
- In the bowl of a stand mixer fitted with a whisk, whip egg whites on medium speed until foamy/frothy.
- Gradually add the granulated sugar/ powdered egg white mixture, continue whipping on medium speed until glossy stiff peaks
- Add half of the meringue to the almond flour / powdered sugar mixture.
- Add gel food coloring
- Fold gently with a spatula until the dry ingredients are incorporated
- Add the remaining meringue
- Fold gently until the batter becomes glossy and falls off the spatula like ribbons.
- – In a saucepan, bring sugar and water to a boil, heat until it reaches 120C.
- While the sugar cooks, place eggs and yolks in the bowl of a stand mixer, whisk at medium high speed until the mixture becomes airy and light in color.
- Once the syrup reaches 120C, pour it slowly on the side of the bowl with the eggs (avoid touching the whisk) while whisking at medium – slow speed. Increase the speed after adding all the syrup. Mix until the bowl is cool to touch.
- In a separate bowl, cream the butter until airy using a hand mixer.
- Add the egg mixture and continue whisking until it combines, and it becomes smooth.
- Add salt, rose essence and syrup, combine well.
- Fit a round tip (e.g., Wilton 12) in a pastry bag, place the bag inside a tall measuring cup or a deli container, wrap the bag in the edges of the cup to keep it open
- Pour the macaron batter into the pastry, remove from the cup
- Pipe circles onto the tray with silicon mat or pre-printed template under a piece of parchment
Resting and baking:
- Let the piped macarons rest on the kitchen counter until a skin is developed, you will be able to gently touch them without batter sticking to the fingers.
- Once the skin is formed, place inside the oven, bake at 275-300F (this will depend on your location and other factors like humidity) for 15-18min.
- Use an oven thermometer to make sure the oven is not too hot.
- Let the macarons cool before removing from the baking surface
- Fit a small tip, I recommend tips like 4B, 1M for nice piping designs, inside a pastry bag. Place inside a tall measuring cup or deli container.
- Pour the ganache inside the bag
- Take 1 macaron shell, pipe the ganache in the center
- Take another macaron shell and sandwich the filling. The best ratio of macaron to filling is 2:1