Parisian rose macarons

    2 hours 14 min

    Parisian macarons are not easy to make. But, if you are disciplined and respect the quantities of this recipe then you can achieve beautiful ones. The tricky step is the macaronage (the folding of the ground almonds and icing sugar into the egg whites), but with a little practice you will become an expert!

    35 people made this

    Makes: 20 macarons

    • For the meringue shells
    • 140g egg whites
    • 180g granulated sugar, divided into two bowls
    • 165g icing sugar, sifted
    • 165g ground almonds, sifted
    • 2 drops red food colouring
    • For the filling
    • 150g white chocolate
    • 50g double cream
    • 1 tablespoon rose water
    • 1 drop red food colouring

    Prep:1hr  ›  Cook:14min  ›  Extra time:1hr  ›  Ready in:2hr14min 

      For the meringue shells:

    1. Beat the egg whites using a hand mixer set at low speed. When the egg whites begin to froth, pour the first bowl of sugar. Continue to beat until you get a 'bird’s beak' consistency. At this point, pour in the second bowl of sugar and increase the speed of the hand mixer. Stop whisking when the sugar is dissolved and the egg whites are stiff.
    2. Mix the icing sugar with the ground almonds and pour on top egg whites. Add food colouring and gently fold the mixture until glossy and thick.
    3. Using a piping bag, pipe small mounded discs, 2cm in diameter, on a baking tray covered with parchment; leave the macarons to harden for up to one hour.
    4. Preheat the oven at 150°C / Gas 2. Place an empty baking tray in the rack above and below the centre rack. The air movement between the trays will help to form the ruffled collar on the macarons .
    5. Bake the macarons in centre shelf in preheated oven for 12 to 14 minutes.
    6. For the filling:

    7. Melt the white chocolate and cream in a saucepan over low heat. Stir in the rose water and food colouring. Let cool and refrigerate for at least 30 minutes.
    8. To assemble:

    9. Let the macarons cool for a few minutes in the tray. When they are completely cool, place a layer of rose filling on the flat side of half the macarons; sandwich them together by placing the other macarons on top.


    The amounts of icing sugar and ground almonds listed in this recipe are after sieving. Increase the quantities slightly before sieving, then remove any excess.

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