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Rose Macarons filled with rose ganache

Rose Macarons

Rose Macarons filled with a delicious Rose Ganache. They are delicate and delicious!
Course Dessert
Cuisine American
Keyword macarons, rose
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 22 macarons
Calories 70 kcal
Author camila


Macaron Shells

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

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover and place the ganache in the fridge for a few hours.
  6. Remove the ganache from the fridge and stir it with a spatula.
  7. Then place it in a piping bag fitted with a round tip, or the tip of your choice.

To decorate the shells

  1. Drizzle melted white chocolate over the macaron shells, and top with dried rose petals, and sprinkles.

To fill the macarons

  1. Pipe some ganache on each bottom shell of the macarons and top with another shell.
  2. Let the macarons mature in the fridge overnight or 48 hours before serving.

Recipe Notes

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.


Nutrition Facts
Rose Macarons
Amount Per Serving (1 macaron)
Calories 70
* Percent Daily Values are based on a 2000 calorie diet.