Raspberry Rose Macarons | Bakes & Blunders
Cookies,  Dessert,  Just For Fun

Floral & Fruity Raspberry Rose Macarons

Delicate rose macaron shells pair perfectly with this zingy raspberry rose buttercream for an elegant, beautiful, and delicious cookie!  We’re going to be using the Swiss method to whip up these raspberry rose macarons.  Let’s dive in!

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Florals Are My Jam


I’m a huge fan of florals.  Give me floral phone cases, floral headbands, floral prints, and yes, even floral recipes.  Flavors like rose and lavender smell and taste so elegant to me.  It’s aromatherapy in food! Raspberry Rose Macarons | Bakes & Blunders But, florals can be tricky.  Too much and your yummy dessert will taste like decorative soap.  In this recipe for raspberry rose macarons, we’re pairing the floral notes of rose water with sweet and tart raspberries for a perfect balance.



Macaron March 2021


This is my first macaron recipe of Macaron March 2021.  Every year, I dedicate this month to all things macarons.  While they are a tough cookie to master, I like to torture myself even further by trying new techniques during Macaron March.   In the spirit of mastering macs, I like to try different meringues, flavors, tools, and techniques.  By stepping outside of my comfort zone (and that’s being generous when talking about making macarons), I become more confident in my skills.


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Rose Macarons


While the Italian method is my ride or die for meringues, I’m still really interested in Swiss, so I decided to change things up with these rose macarons.  It’s only my second time using the Swiss method. Raspberry Rose Macarons | Bakes & Blunders I used a bit of rose water to add a subtle rose flavor to the shells and a bit of pink gel color for a soft color.  Rose water is available on Amazon, but I found mine in the Indian foods at Wegmans.  I’d be interested in using dried rose petals.  Let me know if you’ve ever tried this!


Piping Tips for Beginners | Bakes and Blunders


Top Tips for Macarons


  • Pulse your dry ingredients in a food processor and sift out any large chunks.  
  • Whip your meringue to stiff peaks.  It’s best to whip at a medium speed for longer.  Keep an eye on it!
  • Fold/ macaronage just until the batter flows like lava.  It is best to slightly under mix if you are in doubt.
  • Use a toothpick to smooth any nipples and remove any air bubbles on your piped macarons.
  • Bake one pan at a time and adjust the temperature and baking time if necessary.


Macaronage in a Stand Mixer


Macaronage is the term we use to describe folding the meringue and dry ingredients together.  It’s one of the two most important factors to achieving perfect macarons.  (Your meringue is the other key).   Swiss and Italian methods make a much stiffer meringue, so macaronage can require a good bit of elbow grease to get the job done.  This time around, I decided to get the heavy lifting done in my stand mixer! Macaronage in the stand mixer I dumped all my dry ingredients in and mixed on low for about 20 seconds.  Once everything was combined, I finished off by hand.  One day, I’ll have to try this with the Italian method.


Related Reading: Basic Tools You Need to Make Macarons


Opinions on the Swiss Method


I want to like the Swiss method.  It seems like it should be so much easier than Italian, but I’m just not in love with it.  Both times, my tops have come out slightly wrinkly and splotchy.  However, I also get nice full shells each time, so it’s not all bad. Swiss Meringue at stiff peaks The ugly tops could be caused by a weak meringue or slight under baking.  To fix this, next time I will make sure my meringue is super stiff and I will bake them just a few minutes longer.  I’m also going to try placing a bit of foil over them in the second half of baking to prevent them from browning.   Either way, they still taste great and look pretty!  Macarons are so easy to lose perspective on.  A real “can’t see the forest for the trees” situation.  Great macarons can come out looking many different ways.


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Raspberry Rose Buttercream


Freeze dried fruit is an amazing ingredient that every baker needs in their pantry.  It adds a ton of flavor, no moisture, and a natural color.  I’ve used it to flavor cupcakes, frosting, and macarons. Raspberry Rose Macarons | Bakes & Blunders Not all freeze dried fruits are the same though.  Luckily, raspberries are especially bold and vibrant.  Since we don’t need much, I made a quarter batch of my raspberry buttercream.     I decided to add just a dash of rose water to my raspberry buttercream. This is totes optional.  It’s very subtle and you might not even notice a difference thanks to the rose water in the shells.


Fun Ways to Fill Macarons


Don’t forget to breathe once those little beasts, I mean, beauties come out of the oven.  The hardest part is over.  Now you’ve just got the easy bit… filling them!  There are so many fun ways to fill macarons.  Check out this video to see how I use different piping tips and fillings to create unique macs.




Raspberry rose macarons are so elegant and dainty.  They would be a beautiful treat to serve at a tea party, a special brunch, or an anniversary.  If you get a chance to whip up this recipe, let me know what you think!

Raspberry Rose Macarons | Bakes & Blunders

Raspberry Rose Macarons

Use the Swiss method to make rose flavored macaron shells with a raspberry rose filling.
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Course Dessert
Cuisine American, French
Keyword almond, Cookies, Frosting, Gluten Free, Macarons, Rose
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 50 minutes
Servings 30 complete macarons
Calories 105kcal
Author Colleen


Rose Macarons

  • 165 g almond flour
  • 165 g powdered sugar
  • 115 g egg whites room temperature (about 4 eggs)
  • 150 g sugar
  • 1/2 tsp cream of tartar
  • 1 tsp rose water
  • Pink gel food color

Raspberry Rose Buttercream

  • 4 oz unsalted butter room temperature (1 stick)
  • 8 oz powdered sugar sifted
  • 1- 2 Tbsps raspberry powder*
  • 1- 2 Tbsps cream or milk
  • 1/4 tsp rose water
  • Pinch of salt


Rose Macarons

  • Prepare several baking sheets (3 for me) with baking mats or templates and parchment paper**. Fit a piping bag with a round piping tip. Set aside.
  • Pulse the almond flour and powdered sugar in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
  • In a clean stand mixer bowl, add egg whites, sugar, and cream of tartar. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar is dissolved (30- 90 seconds). Remove the bowl from the double boiler and carefully dry off the bottom. Place it in the stand mixer and whisk on a medium speed (4 for me) until you have stiff, glossy peaks. This will take roughly 10- 15 minutes.
    Swiss Meringue at stiff peaks
  • Add the dry ingredients, rose water, and gel color to the meringue. Switch to the paddle attachment and mix on low until just combined, about 20 seconds. Fold until the batter has loosened and flows like lava.
    Macaronage in the stand mixer
  • Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (30 minutes for me). While they dry, preheat the oven to 290°F. When the shells are ready, bake for 18- 20 minutes, rotating the pan every 5 minutes. The shells are done when the feet are firm and they do not wiggle when poked.
    Piping Pink Macarons
  • Let the macaron shells cool on the sheet for 5- 10 minutes before transferring them to a cooling rack.

Raspberry Rose Buttercream

  • Beat the butter for 7- 10 minutes, scraping the bowl down as necessary. Add a third of the powdered sugar and the raspberry powder, mix on low until combined, then on a medium slow speed for 1- 2 minutes. Scrape the bowl down.
  • Repeat with two more additions of powdered sugar. Once all of the sugar has been combined, add cream or milk a little at a time until you have the right consistency. Add a pinch of salt. Beat on low until combined.


  • Once macarons are completely cool, pipe a small amount of buttercream in the center of one shell, top with a second shell. Place the macarons in the fridge overnight. Let them sit at room temperature for 30 minutes, then enjoy!


  • *Pulse freeze dried raspberries in a food processor and sift out the seeds and large chunks to make raspberry powder.
  • **I prefer to use teflon paper over silicone mats.
  • Your resting and baking times may differ slightly from mine based on your oven and climate.  Adjust as necessary.
  • You may end up with a few more or a few less completed macarons based on your piping.

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Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.


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