These vanilla rosewater macarons sound fancy, but they're actually pretty simple to make. The shells only require 5 ingredients to make! It's not so much about the ingredients, as much as it's about the technique. This one was a pretty highly requested one so I hope you guys enjoy!
1 cup (112g) almond flour
2 cups (216g) confectioners/powdered sugar
3 egg whites (90g)
1/4 cup (58g) white granulated sugar
3/4 tsp (6g) fine sea salt
Vanilla Rose Water Buttercream:
1/4 cup (56g) unsalted butter, softened
3/4 cup (90g) powdered sugar
1/4 tsp (2g) rose water
1/2 tsp (3g) whole milk (a dairy free milk is fine as well)
1/2 tsp (3g) vanilla extract
Small pinch of salt
Add almond flour, confectioners sugar and sea salt into a food processor. Pulse for a few times. Sift out the mixture to remove any lumps.
Take 3 egg whites and beat them for 30-45 seconds until they create soft peaks. Add in your granulated sugar little by little, and continue beating until it’s all incorporated.
Add in your desired food coloring into the egg whites.
Pour in your dry mixture into the egg whites and gently fold it with a spatula. Make sure you do this gently to not beat the air out of the mixture.
Transfer your mixture into a piping bag fitted with a round tip.
Spray a baking sheet with cooking oil and then line it with parchment paper.
Pipe your batter into 1.5 inch rounds, space out an inch apart. Once they’re all piped, tap your baking sheet against the counter to remove any excess air bubbles. Let them sit out at room temperature for 30 minutes to an hour.
Bake your macarons at 285 degrees Fahrenheit for 17-19 minutes. Remove from the oven and let cool completely.
To make the filling, beat ¼ cup of softened butter until creamy. Then add in you powdered sugar, salt, rosewater, vanilla extract and whole milk; lightly beating until fully incorporated.
Transfer your filling into a piping bag fitted with a round tip and pipe about 1 tablespoon on one cookie, gently sandwiching the two of them together. Repeat with the remaining macarons.