These white chocolate rose macarons are simple, elegant and perfect for Valentine's Day! They have a simple French macaron shell filled with white chocolate rose buttercream, then they're drizzled with more white chocolate and topped with dried rose petals.
french macaron tips & tricks
Making macarons from scratch can be tough so setting yourself up for success is key!
- Buy a kitchen scale* if you don’t already have one! Macarons are incredibly finicky, so weighing all your ingredients is super important!
- Clean the mixing bowl and whisk attachment of your stand mixer with white vinegar to make sure there are no trace fats on either (if you don’t, your meringue may not form).
- Invest in some silicone macaron mats*! They aren’t expensive and they will make your life so much easier!
- Also invest in an oven thermometer*! We want our oven as close to 300 degrees as possible to make perfect macarons but just because your oven says it’s 300 degrees, doesn’t mean it actually is. My oven tends to run hot, so I usually end up having it set to about 290.
- Always use gel food coloring*! Since macaron batter is so finicky, we don’t want to add any extra liquid to the batter. So gel food coloring is the way to go! The color is also even more concentrated so you need less.
- For the same reason as above, use vanilla bean paste* instead of vanilla extract!
special ingredient notes
- Egg Whites - I've recently started "aging" my egg whites and I've found it helps with my consistency. This is absolutely not necessary, but it's super easy to do so I recommend trying it out. Weigh out 100 grams of egg whites into a small bowl. Cover with plastic wrap and poke a few holes in the top. Place in the fridge for at least 24 hours but up to 3 days. Make sure to remove the egg whites from the fridge at least an hour before
- Almond Flour - If you've ever seen macarons that look bumpy, it's usually because the almond flour isn't ground finely enough. I love Bob's Red Mill for my almond flour because it's usually fine enough. But if you have lumpy almond flour you can also just pulse it in a food processor for a few seconds to break it up further. Sifting your dry ingredients is also super important for ensuring smooth macarons.
- Rose Petals - My favorite dried rose petals are from Suncore Foods*! All of their products are super high quality and have amazing color.
- Rose Water - You can find rose water at most grocery stores! It's usually in the aisle with the cocktail mixers as opposed to the baking aisle. You can also find it online, just make sure you're buying food grade rose water*!! Also, be aware that rose water is VERY strong! You only need a tiny bit! If you add too much, your buttercream will taste soapy.
White Chocolate Rose Buttercream
This white chocolate buttercream is super easy to make, but I just have a couple quick notes!
- Drizzle white chocolate on the macaron shells before making the buttercream! You only need a tiny bit, so I recommend melting the white chocolate for the buttercream and using a small amount for the macaron tops. Then use the remaining white chocolate for the buttercream.
- When adding the melted white chocolate to the buttercream, temperature is key!! You want the chocolate to be melted but cool to the touch. Warm chocolate will turn your buttercream into a melty mess.
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White Chocolate Rose Macarons
white chocolate rose buttercream
- 113 grams unsalted butter, room temperature
- 180 grams powdered sugar
- 113 grams white chocolate, melted
- ¼ teaspoon rose water
- Sift together almond flour and powdered sugar into a large bowl and set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
- Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).
- Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
- Add in the vanilla bean paste and pink gel food coloring and continue to beat on high until stiff peaks form.
- Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
- Line a large baking sheet with a silicone mat or parchment paper.
- Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
- Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
- Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
- While the macarons are resting, preheat the oven to 300°F.
- Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.
- Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
- Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of white chocolate over the top and sprinkle with dried rose petals (you only need a tiny bit so just use some of the white chocolate from the buttercream).
White Chocolate Buttercream
- Melt the white chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and powdered sugar together until smooth.
- Set the mixer to low speed and slowly drizzle in the melted white chocolate until it's fully incorporated into the buttercream.
- Add in the rose water and then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.
- Once the macarons are cooled and decorated. Pipe the filling in the center of the undecorated shell, leaving a little bit of room on the sides. Then top with your rose petal shell.
- Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.
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