Rosewater Macarons

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These macarons look a bit orange to me, the oompa loompa kind of orange. However, they are not. They are a shade of bright pink, which is shown more clearly in the bottom left picture. But besides the color (or lighting) mishap, they taste delicious. Rosewater have been my favorite flavor thus far. It does not taste flowery at all, instead, it gives off a nice, sweet, somewhat floral scent. As beautiful as it looks and smells, the taste is unforgettable.

These macarons also happen to be my third attempt in making macarons and I must admit, I am pleased with the result. I haven’t yet perfected the art of crafting an impeccable macaron, but I’m getting the hang of it. Comparing this attempt with my first one, it really emphasizes that practice makes perfect. So if you’re having macaron troubles or if they are acting up, have no fear and keep on practicing!

And to those who have made macarons before, I would love to see pictures and get tips and advice on how you make it work. Because, honestly, I believe that it’s different with everybody. We all have different recipes, but this one is the one that works for me. But if you have one that works for you, let me know so I can try it too!


Rosewater Macarons


1 cup confectioners sugar
3/4 cup almond meal
3 egg whites, at room temperature
3 Tbsp granulated sugar
1 tsp rosewater
a few drops of red or pink food coloring (optional)


  1. Combine the confectioners sugar and almond meal, then sift together. Set aside.
  2. Beat egg whites until foamy. Gradually add the granulated sugar, rosewater and food coloring. Continue beating until Β it forms a meringue and the peak is stiff. You can tell when peak is stiff by holding the meringue upside down and it doesn’t fall or drip.
  3. Using a spatula mix the dry mixture into the meringue in a circular motion, scraping at the sides. Mix until the consistency is smooth and falls into a ribbon.
  4. Spoon mixture into a piping bag (I used Ziploc) and pipe onto baking sheet lined with parchment paper. After piping, rap the baking sheet on a surface to release the air in the macarons, then flip it and rap it again multiple times. Set macarons aside for 30-40 minutes, or until macarons are not sticky to the touch. For best results, you want to make sure that the temperature is cool and if the weather is humid, you want to let the macarons sit in an air-conditioned room or keep a fan nearby.
  5. Preheat oven to 325F degrees and when macarons are ready, lower temperature to 300F degrees and bake for about 10 minutes, flipping the baking sheet around halfway.

Rosewater Buttercream


5 Tbsp unsalted butter, softened
2 cups confectioners sugar
1 Tbsp milk
2 tsp rosewater


  1. Cream butter and confectioners sugar together. Add milk and rosewater. Spoon into a piping bag and pipe onto macarons!


These macarons tasted so scrumptious that I ate some with green tea ice cream.




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