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.
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.
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.
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:
- Lavender Macarons
- Cruella De Vil Macarons
- Ruby Chocolate Macarons
- White Chocolate Macarons
- Mango Raspberry Macarons
- Lemon Macarons
recipe for Swiss Macarons
sugar rose by The Sugar Art
rose water or rose extract
- Dried rose petals
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.
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.