Rose-pink macaroons recipe

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makes: 25
Skill: medium
Prep: 1 hr 30 min
Cooking: 10 min

Nutrition per portion

Calories 116 kCal 6%
Fat 5g 7%
  -  Saturates 2g 10%
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  • Enjoy these colourful and lightly baked almond meringue-like macaroons, filled with a delicate rose flavoured buttercream filling, with afternoon tea or at a party.


    • 150g (5oz) icing sugar
    • 100g (3½oz) ground almonds
    • 3 large egg whites
    • 75g (2½oz) granulated sugar
    • 1 tsp of rose water
    • About ¼ tsp of pink food colouring
    • For the filling
    • :
    • 90g (3oz) butter
    • 175g (6oz) icing sugar
    • A few drops of rose water
    • Pink food colouring
    • Piping bag with a 5mm (¼in) plain nozzle and a star nozzle
    • 2 baking trays, lined with Bakewell paper


    • Put the icing sugar and ground almonds in a food processor and whizz for 30 seconds, then sift them through a fine sieve into a bowl.

    • Whisk the egg whites in a large bowl with an electric whisk to soft-peak stage. Add the sugar in 3 batches, whisking in well to create a thick, smooth, glossy meringue.

    • Add half the ground almonds and icing sugar mixture with the rose water and food colouring. Fold them in with a spatula, using a figure of 8 motion, but only for a minute. Fold in the rest, but don’t over-mix. The mixture should be glossy and bright pink.

    • Spoon the mixture into the piping bag and, keeping it upright, pipe small rounds, about 4cm (1½in) in diameter, spaced apart on the lined baking trays. Pipe 50 rounds. Rap each tray sharply just once on the kitchen surface, then leave the macaroons in a cool, dry place to settle and firm a little — for about 30 mins and up to 1 hour, or until the mixture is no longer sticky when you touch it with your fingertips.

    • Set the oven to Gas Mark 5 or 190°C. Put one tray at a time in the centre of the oven and bake for 10 mins until just set and crisp, but not cracking or brown.

    • Take the tray out of the oven and leave the macaroons to cool completely on the tray. Peel macaroons off the parchment and pair them up on a wire rack.

    • To make the filling: Soften the butter and beat in the icing sugar, 1 tbsp hot water, rose water and enough food colouring to make a bright pink buttercream. Put in the piping bag with a star nozzle, pipe on to the base of half the macaroons and sandwich together carefully with the tops. Serve the same day or keep for up to 3 days in an airtight container.

    Top tip for making Rose-pink macaroons

    If you’re unsure about getting the macaroons an even size when piping them, draw circles the size you want on the paper first

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