Rose Raspberry Macarons
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Rose Raspberry Macarons made with rose, white chocolate ganache, and raspberry confit in the center. Macaron shells are made in the form of eclair and decorated with ganache, fresh raspberries, and dried rose petals. These macarons were inspired by chef Elena Adell and her macarons course that I took a few days ago.
Why You’ll Love This Recipe
- If you are looking for Valentine’s Day or Mother’s Day Macarons, then these Rose Raspberry Macarons will be your favorite. Try also Red Wine or Red Velvet Macarons.
- Macarons are a great dessert to be made “ahead of time.” Check also Cheesecake in A jar.
- You will be impressed with the taste and texture of these cookies.
Ingredients note
- Chocolate. White chocolate: use good quality white chocolate.
- Cream. Heavy whipping cream. Do not use half and half or milk.
- Glucose syrup. It can be substituted with inverted sugar, corn syrup, or honey.
- Rose water or rose extract.
How to make this recipe
- Make Rose White Chocolate ganache.
- Prepare Raspberry Confit.
- Bake macaron shells. I used my Basic French Meringue Macaron shells recipe. I also have an online video lesson on how to make macaron shells using the NO REST method.
- Assemble and decorate macarons.
I made a template for how to pipe these “eclair-looking” macarons. Print the template and place it under the baking mat before pipping macaron shells. Check also Apple, Carrot, or Egg Shaped macarons.
How to make Raspberry Confit
In the small saucepan, warm up raspberry puree. Mix granulated white sugar and Pectin NH in a small cup or bowl. Add this mixture to raspberry puree and mix with the whisk. Wait until the mixture has boiled, and add a pinch of citric acid. Mix with the whisk and transfer into a piping bag. Keep raspberry confit on the countertop or refrigerate until use.
In the small saucepan, add heavy whipped cream and glucose syrup. Warm up mixture over medium heat. Do not boil! Meanwhile, place white chocolate in a plastic cup or bowl and melt it in the microwave or use the double boiler method. Pour warm heavy cream mixture over melted chocolate in 3 additions. Mix with the spatula all the time. Move the spatula fast and press down. Add rose water or rose extract. Do not add too much! You do not want your ganache to taste like soap. Emulsify with an immersion blender. Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.” Refrigerate the ganache or keep it on the countertop until pipping consistency. Check the ganache by pressing down with your fingers. The ganache should be soft to the touch, and the plastic wrap should come off easily.
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How to assemble
When you have macaron shells, raspberry confit, and ganache ready, you can assemble macarons. Transfer rose white chocolate ganache into a piping bag with a round piping tip Wilton 1A. I also used a Wilton 4B piping tip for another piping bag. Pipe ganache on the flat side of macaron shells, then pipe raspberry confit in the center of the ganache. Sandwich the macaron with another macaron shell and lightly press, making sure there is no ganache coming out from the macaron. Pipe more ganache on top of the macaron shell and decorate with fresh raspberries, dried rose petals, and mini macarons.
Recipe FAQs
Place assembled macarons into an air-tight container and refrigerate. Macarons need to mature before you can enjoy them. You can decorate macarons with fresh raspberries right before serving.
This Rose White Chocolate ganache is good for freezing macarons. Raspberry Confit is also perfect for freezing. You can keep filled macarons in the freezer for up to 6 months. Do not freeze with fresh raspberries.
This happens if macaron shells do not rest enough before baking.
There are many reasons for this. The most common are not stable meringue, incorrect folding technique, or wrong oven temperature.
If you make these Rose Raspberry Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Rose Raspberry Macarons
Equipment
- 1 immersion blender
- 1 saucepan
- 1 spatula
- 1 stand mixer or electric hand mixer
Ingredients
Raspberry Confit
- 150 gr raspberry puree
- 50 gr granulated white sugar
- 6 gr pectin NH
- 1 gr citric acid (pinch)
Rose White Chocolate Ganache
- 250 gr white chocolate
- 80 ml heavy whipping cream 1/3 cup
- 10 gr glucose syrup
- ¼ tsp rose water or rose extract
Macaron shells
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
Instructions
How to make Raspberry Confit
- In the small sauce pan, warm up the raspberry puree.
- Mix granulated white sugar and Pectin NH in a small cup or bowl.
- Add this mixture to the raspberry puree and mix with the whisk.
- Wait until the mixture boiled, and add a pinch of citric acid. Mix with the whisk and transfer into a plastic bag. Keep raspberry confit on the countertop or refrigerate until use.
How to make Rose White Chocolate Ganache
- In the small sauce pan, add heavy whipped cream and glucose syrup. Warm up mixture over medium heat. Do not boil!
- Meanwhile, place white chocolate in a plastic cup or bowl and melt it in the microwave or use the double boiler method.
- Pour warm heavy cream mixture over melted chocolate in 3 additions. Mix with the spatula all the time. Move the spatula fast and press down.
- Add rose water or rose extract. Do not add too much! You do not want your ganache to taste like soap. Emulsify with an immersion blender.
- Transfer the ganache into a flat container and cover it with the plastic wrap "to contact." Refrigerate the ganache or keep it on the countertop until pipping consistency. Check the ganache by pressing down with your fingers. The ganache should be soft to the touch, and the plastic wrap should come off easily.
How to make Macaron Shells
- Download and print the template.
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add pink food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter when macaronage drips down from the spatula “like lava,” transfer it into a piping bag with a round tip.
- Pipe macaron shells on the baking mat following the template.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch them.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
How to assemble Rose Raspberry Macarons
- When you have macaron shells, raspberry confit, and ganache ready, you can assemble macarons. Transfer rose white chocolate ganache into a piping bag with a round piping tip Wilton 1A. I also used a Wilton 4B piping tip for another pipping bag.
- Pipe ganache on the flat side of macaron shells, then pipe raspberry confit in the center of the ganache.
- Sandwich the macaron with another macaron shell and lightly press, making sure there is no ganache coming out from the macaron.
- Pipe more ganache on top of the macaron and decorate with fresh raspberries, dried rose petals, and mini macarons.