Rose Macarons

Hello friends, today we are making Rose Macarons filled with a delicious and delicate Rose Ganache.

 I was pleasantly surprised with these ones. I normally don’t enjoy rose flavored desserts because they remind me of soap fragrance but I think I cracked the code to making delicious tasting rose flavored macarons! These were thoroughly enjoyed by my family and I shared them with some friends also!

Make sure to watch the video on this page or on YouTube to see how these Rose Macarons were made.

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Rose Macarons filled with Rose Ganache.

Below I am not posting the recipe for the macaron shells, because you can find my detailed Swiss meringue macaron recipe here on this page.

I added about 1/16 tsp of Sugar Rose by The Sugar Art during the final stages of whipping the meringue.

When it comes to the powder food coloring by The Sugar Art, you will only need a very little bit. Play around with the amounts but be careful not to add too much color at first, because you can always add more color, but you can’t necessarily remove color from the batter.

When it comes to the Rose Ganache for the Rose Macarons, I have made it using invert sugar this time. Invert sugar helps stabilize the ganache so it doesn’t break or separate, and also helps extend shelf life of ganache.

And you will notice on the instructions below and on the video posted on this page or on YouTube, that I am using an immersion blender to emulsify the ganache, which keeps it creamy and prevents it from separating as well.

Rose Macarons filled with rose ganache

I also made mini Rose Macarons, I used the same batter that I used for the large macarons, but I piped them in a different tray, and didn’t bake them together with the large shells. The mini macarons generally require lower baking time, and also might require lower oven temperature.

If your mini macarons are cracking or coming out lopsided, then you can benefit from lowering the temperature of the oven.

You can also rotate the tray in the oven so they bake evenly on all sides in case they are becoming lopsided.

Rose Macarons filled with rose ganache

When it comes to adding the rose flavor to the ganache, please remember that a little goes a very long way, it can come out quite strong if you don’t balance it out, or if you add too much of it.

And when you grab rose petals to decorate your macarons, make sure they are edible food grade ones.

If you like these Rose Macarons, you should try:

rose macaron sliced in half.
Rose Macarons filled with rose ganache

Rose Macarons

Camila Hurst
Rose Macarons filled with a delicious Rose Ganache. They are delicate and delicious!
5 from 4 votes
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 22 macarons
Calories 70 kcal


Macaron Shells
  • 1 recipe for Swiss Macarons
  • Food coloring sugar rose by The Sugar Art
Rose Ganache
  • 1/2 cup heavy cream 120 ml
  • 5 grams invert sugar read notes
  • 255 grams white chocolate
  • 1/2 tsp rose water or rose extract
To decorate
  • 1/4 cup white chocolate
  • Dried rose petals
  • Sprinkles


Macaron shells
  • Make the shells using the directions on the post Swiss Meringue Macarons. For the food coloring, I added 1/16 tsp of Sugar Rose powder food coloring by The Sugar Art at the end of the meringue whipping stage.
Rose Ganache
  • Place the heavy cream and invert sugar in a small saucepan. Bring it to almost a boil over medium heat. Turn the heat off once you see the bubbles starting to rise.
  • Pour the hot cream over the chocolate, along with the rose water. Let it sit for one minute. Use an immersion blender to emulsify the ganache, until the chocolate has melted entirely. It’s important to use a tall measuring cup or bowl to do this so the blades of the blender aren’t exposed and incorporating too much air into the ganache.
  • Pour the ganache in a bowl, and cover with plastic wrap. Place it in the fridge for 1 hour at least, but it can take up to a few hours for the ganache to fully firm up.
  • If you want to skip the invert sugar, and the emulsifying part, that’s fine, just heat up the cream, pour over the chocolate along with the rose water. Let the mixture sit for a minute, and use a whisk to combine the cream and the chocolate until completely smooth, and the chocolate has entirely melted.
  • Cover and place the ganache in the fridge for a few hours.
  • Remove the ganache from the fridge and stir it with a spatula.
  • Then place it in a piping bag fitted with a round tip, or the tip of your choice.
To decorate the shells
  • Drizzle melted white chocolate over the macaron shells, and top with dried rose petals, and sprinkles.
To fill the macarons
  • Pipe some ganache on each bottom shell of the macarons and top with another shell.
  • Let the macarons mature in the fridge overnight or 48 hours before serving.


Macaron shells: I used my Swiss Meringue Macaron recipe.
Food coloring: I used Sugar Rose by The Sugar Art.
Rose Ganache: a little bit of rose extract or rose water will go a very long way, don’t go overboard with it.
Invert sugar: you can skip the invert sugar. It does help stabilize the ganache so it doesn’t separate, but it’s not 100% necessary.
Immersion blender: you don’t necessarily have to blend the ganache, you can use a whisk, but the immersion blender does help create a smooth ganache.
Keyword macarons, rose

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  1. camila thanks for the recipe, i really like rose water, may i ask how big your macarons shells are in cm thanks ?
    and how big the small macarons shell in cm?

  2. I don’t get how this works. I put the ganache in the fridge like the recipe calls for (even though I was hesitant), and as expected the ganache is solid. In all my experience in working with ganache, when putting it in the fridge it will harden, not just firm up. I did not use invert sugar, because I did not have it on hand.

    1. well and that’s why, because you modified the recipe. the invert sugar will prevent crystallization. but you can just let it sit on the counter and it will soften up and you will be able to pipe it.

      1. 5 stars
        I do not understand. In the recipe notes, you said that invert sugar was not 100% necessary, but now you are saying that it is essential to prevent crystallization. Do I or don’t I need invert sugar. Also what brand do you use and is it liquid?

  3. Hi! I would love to make these macarons for Valentine’s Day but I’ve never worked with rose water or extract before. Is there any brand you would recommend?

  4. If I don’t have inverted sugar, what do I use regular sugar? If so the same amount and do I have to do anything differently so I get good results?! Thanks!

  5. 5 stars
    I am 12 and I loved this recipe, but instead of making swiss macarons I just made regular vanilla which still works as good. Do you think rose, lychee, and white chocolate would go together. I have a fair coming up and I am not so sure about the flavor choices, but I know it will be interesting.

    1. They definitely go together. In one of my ebooks I have a Rose Lychee Raspberry recipe and it’s fabulous, it’s a lychee raspberry jam filling with a rose raspberry ganache. It’s really really good, and Im sure it would be just as good with just rose and lychee no raspberries!

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