Rose Raspberry Macarons

5 from 1 vote

Rose Raspberry Macarons are made in the form of eclair, filled with rose, white chocolate ganache, and raspberry confit in the center.

Prep Time30

Cook Time30

stabilizing ganache8

Total Time9

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 152kcal

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.

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.

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 275^oF (134^oC) 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.

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.

Get all ingredients and tools ready before baking.

Download and print the template. Place under the baking mat.

Use good quality chocolate.

Do not freeze macarons with fresh raspberries.