Rosie Makes: Rose Macaroons

Rose Macaroons

Last weekend we went to my favourite garden, Cambo Gardens just outside St Andrews; we hadn’t been since February for the Snowdrop Festival and it was such a transformation! Their walled garden is the stuff of dreams: a glasshouse, abundant sweetpeas, mesmerising swathes of wildflowers and grasses, a cut flower garden and rambling roses adorning pergolas. The scent was just glorious. These rose macaroons go some way to capturing the essence of the garden, and taste of Summer in every bite. To make them, you will need:

  • 3 egg whites
  • a pinch of salt
  • 180g icing sugar
  • 250g ground almonds
  • 50g porridge oats, blitzed to the consistency of flour
  • ½ teaspoon lemon juice
  • 1 teaspoon rose water 
Rose Macaroons

Preheat the oven to 120°C and line a baking tray with baking parchment. Prepare all ingredients weighed and ready in advance of whisking the egg whites to make sure you catch the whites at peak fluffiness. Add the salt to the egg whites and whisk until dry and stiff.

Rose Macaroons

Add the sugar gradually until the mixture becomes like marshmallow. 

Rose Macaroons

Add the lemon and rose water (carefully – it’s easy to overdo rosewater!) then gently fold in the almonds and oats. 

Rose Macaroons

Using damp hands, form small walnut sized balls on the baking tray, little mound by little mound. Flatten the surface of each with the back of a damp teaspoon or finger.

Rose Macaroons

Cook in the oven for 40-55 minutes until they are firm and starting to colour a little around the edges, but are still chewy inside. Cool on a wire rack.

Rose Macaroons
Rose Macaroons
Rose Macaroons

Sprinkle with icing sugar and decorate with edible rose petals.

Rose Macaroons
Rose Macaroons
Rose Macaroons

Recipe adapted from Gather Cook Feast by Jessica Seaton.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.