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Rose Dark Chocolate Flavored Macarons

Indulge in the delicate and sumptuous flavors of Rose Dark Chocolate Flavored Macarons, perfectly pairing floral notes with rich dark chocolate.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 24 pieces
Course: Dessert, Treat
Cuisine: French, Pastry
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Macaron Shells
  • 1.5 cups powdered sugar This soft and velvety sugar adds sweetness and helps achieve signature macaron texture.
  • 1 cup almond flour Provides structure and flavor with a delightful crunch.
  • 3 large egg whites Helps create a meringue base for airy, tender shells.
  • 0.25 cups granulated sugar Increases stability in egg whites for stiff peaks.
  • 1 tsp rose water Brings a romantic essence elevating the macaron experience.
  • 0.25 cups unsweetened cocoa powder (dark chocolate) Infuses the shells with deep chocolate flavor.
  • a pinch salt Enhances flavors, balancing sweetness.
For the Ganache Filling
  • 0.5 cups heavy cream Creates a silky ganache for filling.
  • 4 oz dark chocolate (70% cocoa), chopped A decadent choice for a rich filling.
  • 1 tsp rose water Enhances the overall experience.
  • 2 tbsp unsalted butter Adds smoothness and richness.

Method
 

Preparation of Macaron Shells
  1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. Pulse the powdered sugar and almond flour in a food processor until fine and combined.
  3. Sift the mixture to ensure no lumps remain.
  4. Beat the egg whites with a pinch of salt until you reach soft peaks.
  5. Gradually add granulated sugar while beating until you achieve stiff peaks.
  6. Fold the almond flour mixture into the meringue in batches without overmixing.
  7. Gently fold in the rose water and cocoa powder until the batter is smooth.
  8. Transfer the batter into a piping bag and pipe small circles on the prepared baking sheets.
  9. Tap the sheets sharply on the counter to remove air bubbles.
  10. Let the macarons rest for about 30 minutes until dry to the touch.
  11. Bake the macarons for 15–18 minutes, checking until they lift easily.
  12. Cool the macarons on the baking sheets before transferring them to a wire rack.
Preparation of Ganache Filling
  1. Heat heavy cream in a saucepan until it simmers, then remove from heat.
  2. Pour the cream over the chopped dark chocolate and let sit for a minute.
  3. Stir until smooth and glossy, then add rose water and unsalted butter.
  4. Let ganache cool to room temperature.
Assembly
  1. Spread or pipe ganache onto one macaron shell and sandwich with another shell.
  2. Repeat for all macarons and let them rest in the fridge for at least 24 hours.

Notes

Use aged egg whites and invest in quality chocolate for best results.