Rose Water & Vanilla Macaron


Ever thought of having something that doesnt only look fancy but has a ‘fancy’ taste as well. A little posh’ness to it 🙂 Well this rose water and vanilla macaron is all you will need to impress anyone!

Here’s how you make it!


On a note – I will be making an Italian Merengue for the Macaron as I have felt through all my many tries that this is the best merengue that works for making it at home.

The Macaron Shell –

  • 150g Almond Flour
  • 150g Icing Sugar
  • 2x55g Egg White (can be the egg white of 2 or 3 eggs depending on how small or large they are)
  • 50g Water
  • 150g Granulated Sugar
  • A couple drops of red or pink food colouring

The Rose Water & Vanilla Buttercream –

  • 200 grams Margarine or Butter – at room temperature
  • 3 dl Icing Sugar
  • 2 egg yolks
  • 3 Tbsp Rose Water (or if using Rose Water extract use 2 tbsp)
  • 1 Tsp Pure Vanilla extract

Method –

The Macaron Shell –

  1. Sieve the almond flour and icing sugar twice until only the fine flour remains without any lumps. Mix together in a bowl.
  2. Add 55g of egg white to the flour mix. Mix until the dry ingredients become a paste like texture.
  3. On medium to low heat boil the granulated sugar with water together. Do not stir, just let it bubble until it reaches 118 °C .
  4. In a separate bowl whip the remaining 55g egg white until frothy and once the water/sugar mixture reaches the correct temperature pour into the frothy egg white slowly and from an edge of the bowl. This is to make sure that the water/sugar does not splash around or outside of the bowl. Mix while pouring at a high speed.
  5. In my macaron shell I have made a yin-yan design with two shades. One is white, the natural colour without any colour added and one with a pink colour. So in order to dot his split the merengue mixture as evenely as you can and pour half of it into a sepreate bowl. The remaingin half, add in a few drops of pink or red colour and beat until the colour is evenely distributed. Then split the almond paste you made into to seperate bowls, again as evenly as you can.
  6. Then take the white merengue and pour in just a few spoons into the almond paste and mix with a spatula. This is a vital point in the baking – as you Must mix around the bowl and then cut through the dough making sure that there is air coming into the merengue and almond paste mixture. Don’t be too rough with the mixing. And mix only until the mixture falls off the spatula in a ribbon like manor.
  7. Do the same for the pink coloured merengue and the remaingin almond paste.
  8. At this point heat up your oven to 100 °C .
  9. Pour the mixtures into seperate piping bags and the place both piping bags with the tips cut into one piping bag fitted with a plain round nib (so you should be able to see two piping bags in one piping bag).
  10. Then pipe your macaron disks in a swirl motion but slowly and make sure to make small disks about a 1/2 inch diameter on your baking sheet (as they tend to spread a little bit). You can always buy silicon sheets which are reusable and have the circle marking for you to pipe onto for ease. The silicone mats work just as well as regular baking paper. You should end up with around 30 macaron disks on one baking tray and this batch should make two trays.
  11. Once all your Macarons are piped, tap your pan twice to release any air bubbles you may see. Sometimes it takes more taps – just make sure no bubbles appear and the disks look smooth. Leave for 20 min outside to rest. This period of resting helps the macaron create its ‘shell’ so once it starts baking that’s when the shell rises and you see the ‘foot’ which is a skirt like formation being created on the bottom of the macaron.
  12. Once the 20 min are done turn your heat up to 150 °C and pop in one tray. (From my experience one tray at a time works best) leave to bake for 8 min, then open the oven for 10 sec exactly, close and bake for another 8 min.
  13. Take out your Macaron shells and let cool on a cooling wrack. And now they are ready to be filled! YAY!

The Rose Water & Vanilla Buttercream –

  1. Add icing sugar and butter together in a bowl until blended completely.
  2. Add in the rest of the ingredients and whisk with an electric whisk and on high speed beat until blended completely.
  3. Pour the buttercream into a piping bag and let chill for 10-15 minutes in the fridge until a little more stiff.
  4. Take out of the fridge and pipe onto your desired cookie, macaron, cake, and whatever else you love to eat ! 🙂



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