Roses & Cream French Macarons

French macarons infused with rose water awaken the senses.

Current view from the kitchen window: Blossoming buds hosting pollinators amidst a newly green canvas. It is a welcome sight after months of toting winter gear. And the inspiration for rose macarons with a creamy, floral mascarpone buttercream. Springtime is replete with Mother’s Day, graduations, and endless seasonal celebrations. A perfect time for flowery French macarons.

An Aromatic Breeze

Rose in desserts is traditional in Indian and Middle Eastern cuisines, and by the late twentieth century, it had traveled West to infuse French macarons. Rose-scented macarons are exotic and, predictably, perfectly floral. One bite is a deep breath of fresh, nuanced flavor in a culture where one-dimensional, cloying desserts are the norm.

On Cooking & Baking with Rose Water

The tonic is exactly what it sounds - water infused with food-grade rose petals. Its existence dates back centuries, and rose water is said to possess medicinal properties and health benefits like antioxidants. Distillation creates the intense aromas in most commercial rose water; a teaspoon or two is plenty in any recipe. Rose extracts sold by spice brands are a headier brew; a few drops suffice.

The Method

As with coffee macarons, Italian meringue lets the baker infuse the cream filling and pastry shells with rose. However, you can keep it simple with a French meringue and save the rose water for the buttercream (use this recipe for the shells). The French buttercream becomes silky yet rich through a similar process: Instead of egg whites, you beat boiling syrup into the reserved yolks, then enrich it with butter, creamy mascarpone, and rose.