Rose Macarons Thumbnails.jpg

Rose Macarons

Rose flavoured macaron cookies with a white chocolate rose ganache, drizzled with melted white chocolate and sprinkled with dried rose petals.


  • Macarons
  • 100g egg whites (approx. 3 egg whites) room temperature
  • 140g (1 ½ cups) almond meal
  • 90g (½ cup) granulated sugar
  • 130g (3/4 cup) powdered sugar
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1/4 tsp cream of tartar
  • 3 drops pink food gel
  • 1 tsp rosewater essence
  • White Chocolate & Rose Ganache
  • 300g white chocolate
  • 120ml thickened/whipping cream
  • 1 tsp rosewater essence
  • Decorations
  • 100g white chocolate, melted
  • ¼ cup dried rose petals


  1. Ganache
  2. Add the white chocolate and cream into a large microwave safe bowl, microwave for 30 seconds at a time, mixing each time until well combined. Add the rosewater and mix using a spoon until well combined. Set aside to set at room temperature for an hour and then use an electric hand mixer to whip until fluffy.
  3. Macarons
  4. Preheat oven to 300ºF.
  5. Sift powdered sugar and almond meal into a large bowl. Set aside.
  6. Add the vinegar to the bowl you’ll be mixing the eggs in and wipe down using a paper towel until dry.
  7. Add egg whites to a separate bowl and use a whisk attachment if using a stand mixer or the beaters if using an electric hand mixer and whip to soft peaks. Add the salt and cream of tartar.
  8. Continue whisking on high speed while very slowly adding the sugar while the mixer is on high. Once all the sugar is in there add the pink food gel, vanilla extract and rosewater flavouring and continue whisking until the meringue becomes thick and glossy. All up, you’ll whisk for about 5 minutes.
  9. Add about ¼ of the almond mixture into the meringue. Use a spatula to fold in the almond meal. Add the rest of the almond meal and fold into the meringue mixture until well combined. The mixture will become thin enough that it will fall off the spatula in a ribbon.
  10. Line 2 cookie sheets with baking paper or silicone baking mats.
  11. Pipe macarons on each sheet, each one about 3cm in diameter.
  12. Gently tap the tray on your work bench and allow the macarons to dry for 40 minutes before baking for 10 minutes. Allow to cool completely before taking off the sheets.
  13. Drizzle with white chocolate and sprinkle with rose petals. Pipe half the macarons with the ganache and sandwich with the remaining macarons.