Perfect Rose Water Macarons with Pistachio Buttercream Filling
Delicate pink macarons infused with rose water and filled with a silky pistachio buttercream. This recipe balances floral notes with a nutty, creamy filling for an elegant treat.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 42 minutes
- Yield: 20-24 macarons (about 10-12 sandwiches) 1x
- Category: Dessert
- Cuisine: French
Ingredients
- 100g (3.5 oz) almond flour (preferably Bob’s Red Mill)
- 150g (5.3 oz) powdered sugar, sifted
- 90g (about 3 large) egg whites, room temperature
- 50g (1.75 oz) granulated sugar
- 1 teaspoon rose water (good-quality brand like Cortas)
- Pink gel food coloring (optional)
- Pinch of salt
- 115g (½ cup) unsalted butter, softened
- 150g (5.3 oz) powdered sugar, sifted (for buttercream)
- 50g (1.8 oz) pistachio paste (natural, no added sugar)
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt (for buttercream)
Instructions
- Prep and sift dry ingredients: sift almond flour and powdered sugar twice; set aside.
- Whip egg whites with a pinch of salt until foamy; gradually add granulated sugar and beat until stiff, glossy peaks form.
- Add rose water and pink gel food coloring; mix briefly without overbeating.
- Fold almond flour mixture into meringue gently until batter flows like lava and falls in ribbons.
- Pipe 1.5-inch circles onto baking sheets lined with parchment paper or silicone mats; tap trays to release air bubbles.
- Let shells rest at room temperature for 30-40 minutes until a dry, firm skin forms.
- Preheat oven to 300°F (150°C); bake shells one tray at a time for 15-17 minutes, rotating halfway through.
- Prepare pistachio buttercream: beat softened butter until creamy; gradually add powdered sugar, pistachio paste, vanilla extract, and salt; add heavy cream until spreadable.
- Assemble macarons by pairing shells by size; pipe buttercream onto one shell and sandwich with the other; press gently.
- Chill assembled macarons in refrigerator for at least 1 hour before serving.
Notes
Use room temperature egg whites for better meringue stability. Do not skip the resting phase to form a dry skin on shells. Fold batter gently to maintain air but ensure proper rise. Use an oven thermometer to ensure accurate baking temperature. Parchment paper tends to give better rise and easier shell removal than silicone mats. Macarons taste better after chilling overnight. For dairy-free, swap butter with plant-based alternative and heavy cream with coconut cream. For vegan, use aquafaba instead of egg whites and vegan butter.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 100
- Sugar: 10
- Sodium: 30
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: macarons, rose water, pistachio buttercream, French dessert, gluten-free, elegant dessert, baking, almond flour