Eggless Raspberry Rose Macaroons

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Eggless Raspberry Rose Macaroons


Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 30 Min

Total Time : 2 Hr 30 Min


Serves : 25
  • 250 ml cookies: aquafaba (liquid brine drained from chickpea can)

  • 1/8 tsp cream of tartar or lemon juice

  • 1/8 tsp salt

  • 150 ml almond flour

  • 130 gms icing sugar

  • 100 gms castor sugar

  • 1 tsp gel red food colour

  • 3-4 dash rose essence

  • 125 gms butter cream:

  • 55 gms icing sugar

  • 2-3 dash rose essence

  • 150 gms raspberry jam

  • 1/2 tsp heart patterns: gel red food colour


  • Boil aquafaba in a saucepan till it reduces to 110 gm. Cover and chill overnight to get it thicken and viscous.
  • Swift almond flour and icing sugar together twice.
  • Start beating aquafaba, salt and cream of tartar until it becomes foamy.
  • Start adding castor sugar 2 spoons at a time into aquafaba and continue beating it till it becomes thick and glossy.
  • Add gel red food colour and rose essence and beat for 1 more minute.
  • Take half of meringue and gently mix with almond flour and icing sugar mixture. Now add rest of meringue and fold very gently till it flows down the spatula like a molten lava.
  • Fill the meringue mixture into a piping bag with round nozzle.
  • Draw 2 inch circles, 2 cm apart in a parchment paper. Stick this parchment paper to baking sheets with the help of little meringue by turning back the paper, so that drawn circles faces towards the baking sheet.
  • Pipe the meringue within these circles. Gently tap the tray 3-4 times in kitchen counter, so that the top of cookies smoothes out releases if any air bubbles are there. Leave the tray uncovered for 1-2 hours so that a thin film gets form over the cookies.
  • Preheat oven to 250 F and bake the macaroons for 25-30 minutes.
  • Meanwhile beat the butter, icing sugar and rose essence until creamy and fill in piping bags.
  • Once the macaroons cools down completely, draw little hearts over the macaroons with the help of thin painting brush.
  • Now pipe the rose buttercream icing around the edges macaroons and fill raspberry jam in centre.
  • Cover the prepared macaroons with rest of plain macaroons to form a sandwich cookie.