Rosy French Macarons

Rosy French Macarons

These delightfully floral sweets are flavored with rose water and filled with a lightly-sweetened Cream Cheese Filling makes these desserts extra decadent.

Rosy French Macarons
Serves: 19
  • 3 large egg whites
  • 2 cups confectioners’ sugar
  • 1 cup sifted almond meal
  • ⅛ teaspoon salt
  • 1 tablespoon granulated sugar
  • ¼ teaspoon culinary rose water, such as Al Wadi
  • Pink food paste coloring, such as Wilton
  • Cream Cheese Filling (recipe follows)
  • Garnish: red heart-shaped nonpareils
  1. Place egg whites in a medium mixing bowl, and let stand uncovered at room temperature for exactly 3 hours. (Aging egg whites in this manner is essential to creating perfect macarons.)
  2. Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 1½-inch circles 2 inches apart on parchment paper. Turn parchment paper over.
  3. In the work bowl of a food processor, pulse confectioners’ sugar, almond meal, and salt to combine.
  4. Beat egg whites at medium-high speed with a mixer until frothy. Gradually add sugar, beating at high speed until stiff peaks form, 3 to 5 minutes. Add rose water and pink food coloring, beating just until incorporated.
  5. Gently fold almond mixture into egg-white mixture until batter falls from spatula in thick ribbons. Let batter stand for 15 minutes.
  6. Transfer batter to a pastry bag fitted with a medium round tip (Wilton #12). Pipe batter into drawn circles on prepared baking sheets. Slam pans on countertop to release air bubbles. Top each batter circle with a red heart nonpareil, if desired.
  7. Let stand at room temperature for 45 to 60 minutes before baking to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and not stick to the finger.)
  8. Preheat oven to 275°.
  9. Bake until firm to the touch, 23 to 24 minutes. Let cool completely on pans.
  10. Transfer macarons to an airtight container with layers separated by waxed paper. Refrigerate until ready to fill and serve.
  11. Place Creamy Vanilla Filling in a pastry bag fitted with a medium round tip (Wilton #12), and pipe filling onto flat side of half of macarons. Top each with another macaron, flat sides together. Push down lightly, and twist so filling spreads to edges.
  12. Serve immediately, or place in an airtight container, and refrigerate for up to 3 days. Let come to room temperature before serving.

Cream Cheese Filling
Serves: approximately 1 cup
  • 1 (8-ounce) package cream cheese, softened
  • 3 tablespoons confectioners’ sugar
  • ½ teaspoon vanilla extract
  1. In a medium mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla extract at medium-high speed with a mixer until combined and smooth.



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