Ingredients
Scale
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon rosewater
- Pink food coloring (optional)
- Rosewater buttercream filling
Instructions
- Sift powdered sugar and almond flour together into a bowl.
- In a separate bowl, whisk egg whites until foam forms, then gradually add granulated sugar until stiff peaks form.
- Fold dry ingredients into the egg whites, adding rosewater and pink food coloring as desired.
- Pipe small circles onto parchment-lined baking sheets and rest for 30 minutes.
- Bake at 300°F (150°C) for 15-20 minutes, then cool.
- Sandwich macarons with rosewater buttercream and serve.
Notes
- Ensure egg whites are at room temperature for best meringue.
- Allow macarons to rest before baking to develop a shell.
- Adjust rosewater amount to taste for a more or less floral flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Baking, Whipping, Folding
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaron
- Calories: 60 Kcal
- Sugar: 4g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 0mg
