• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
    • Contact
  • Recipes
    • Recipes Visual Index
    • How to Make Ice Cream without an Ice Cream Maker
    • Kitchen Cheat Sheet
    • Kitchen & Pantry Essentials
  • Services
    • Contact
  • eBook Store

A Cookie Named Desire

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Recipes
  • Services
  • eBook Store
  • Store
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home - Cookies - Macaron Recipes

    Published: Mar 21, 2016 · Modified: Oct 13, 2021 by Amanda Powell · This post may contain affiliate links.

    Orange Blossom Macarons with Raspberry Rose Jam

    Jump to Recipe Print Recipe

    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    I love Spring. It’s my favorite season of the year next to Autumn. I love feeling the first hints of warmth on my face after a long winter. I love seeing flowers starting to slowly peek their heads out of the dirt and my rhubarb confidently sprout three large sprouts at a time. I love seeing the produce come in season and coming up with a million ways to use them. Spring is happiness.

    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    Spring also happens to be when we do a lot of entertaining. We usually do something for Easter, Mother’s Day, and even Women’s Day. For more elegant get-togethers, like what we do for Mother’s Day, I like to make sure we have good wine and of course, great desserts. I’ve been a huge fan of Gloria Ferrer wines for quite a while now and think they are perfect for a Springtime gathering. What I did not know about them is that they were the very first sparkling wine home in Sonomo Caneros and were the first to bring back clones from France to grow in their own vineyards. Today, Gloria Ferrer is known as the experts in Pinot Noir and Chardonnay. I love a good Chardonnay during the spring and these orange blossom macarons with raspberry rose jam are perfect with their Chardonnay.

    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    I’ve been craving macarons for a long time now and finally caved after deciding to try making Italian macarons again. The first time I tried making Italian macarons was my very first time making macarons. They were actually quite nice and were not hollow and had nice feet, but I didn’t mix the batter properly so after the first batch, the rest was too runny and came out misshapen. After that, I decided to master French macarons before I moved on to the Italian version even though French macarons tend to be harder to master. I made this decision because it took me 6 hours to make the Italian macarons. SIX. HOURS. I don’t know why. It didn’t take me anywhere near that long to make these macarons. And it shouldn’t take you that long to make these orange blossom macarons with raspberry rose jam even if it’s your first time making them.

    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    What I love about this recipe for orange blossom macarons with raspberry rose jam (which is based off the Bouchon Bakery macaron recipe) is that you don’t have to age the egg whites so if you decide one morning to make them, you can. I did make the raspberry rose jam ahead of time, but you certainly don’t have to. It would be easy enough to have another pot going to make the jam as you cook the simple syrup.

    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    Light with wonderfully floral notes, these orange blossom macarons with raspberry rose jam are a perfect Spring gathering dessert your guests will love. In fact, I recommend making two batches.

    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    Orange blossom macarons with raspberry rose jam for all!

    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    Orange Blossom Macarons with Raspberry Rose Jam

    Amanda Powell
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 20 mins
    Total Time 1 hr
    Servings 50 macarons approx

    Ingredients
      

    • 1 ¾ cup 2 ½ tablespoons 212 grams almond flour
    • 1 ¾ cup 1 tablespoon 2 teaspoons 212 grams powdered sugar
    • ¼ cup 1 ½ tablespoons 82 grams egg whites
    • ¼ cup 2 tablespoons 90 grams egg whites
    • 1 cup 3 tablespoons 236 grams granulated sugar, plus a pinch for egg whites
    • ⅔ cup 158 grams water
    • 2 ½ teaspoons orange blossom water
    • Orange Blossom Buttercream recipe below
    • Raspberry Rose Jam recipe below

    Instructions
     

    • Mix together the almond flour and powdered sugar then place in a food processor. Pulse until combined and the almond flour is a finely ground. Sift the mixture through a fine mesh sieve into a large bowl. Process the larger pieces of almond flour again and put through the sieve once more. Discard any remaining larger pieces of almond flour.
    • Create a well in the almond flour mixture then add the ¼ cup plus 1 ½ tablespoons (82 grams) of egg whites. Mix until it forms a thick, sticky dough. Set aside.
    • Add the ¼ cup plus 2 tablespoons (90 grams) egg whites into a clean, dry mixing bowl. Add a pinch of sugar.
    • In a small saucepan, add the granulated sugar and water. Stir well over medium heat until the sugar dissolves. Once the sugar is dissolved, allow to come to a boil, occasionally cleaning the sides of the saucepan with a wet pastry brush to remove and crystals.
    • Cook the sugar until it reaches 248 degrees F (120 degrees C). Keep an eye on the temperature, because once the temperature reaches about 200 degrees F, start beating the egg whites with a clean whisk attachment.
    • Continue to beat the egg whites until soft peaks form. If the soft peaks form before the sugar reaches its final temperature of 248 degrees F, beat the egg whites on low.
    • Once the sugar reaches 248 degrees F, immediately remove from heat. Turn up the speed on the egg whites to medium-high and slowly drizzle in the sugar between the bowl and the whisk. Continue to beat until stiff, glossy peaks form. About another 5 minutes. Add the orange blossom water and beat for one more minute to incorporate.
    • Slowly begin adding the glossy egg whites to the bowl with the almond flour mixture. Mix in a couple of spoonfuls at a time until the mixture forms ribbons when you lift your spatula up from the batter. The ribbons should slowly spread out like lava and take several seconds to incorporate, perhaps leaving a faint line where the ribbon fell. If the ribbons just pile up and don’t mix in, keep mixing and adding a bit more of the beaten egg whites. If the ribbon incorporates within just a couple of seconds, it is overbeaten and will likely crack and become misshapen when baked. Try not to overbeat, but if you get to that point, it will still be yummy when you bake! You may not need all of the beaten egg whites (I usually do).
    • Fit a piping bag with a round piping tip and fill with the macaron batter. Pipe even rounds onto your silicone baking mat or parchment paper lined baking sheets. Tap the baking sheets on a table a few times to remove any bubbles. Go back with a toothpick to pop any other bubbles you may find.
    • Leave the macaron shells to dry out as you preheat the oven to 350 degrees F. Bake for 8 – 10 minutes, turning halfway through. Allow to cool completely before removing the shells from the baking sheets.
    • Fit one piping bag with a small round tip and fill with the buttercream. Pipe circles on half the macarons shells. Fill the circles with the raspberry rose jam, then top with the remaining macaron shells.
    • Serve with Gloria Ferrer wines.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    Orange Blossom Buttercream

    Amanda Powell
    Print Recipe Pin Recipe

    Ingredients
      

    • ½ cup 1 stick unsalted butter, room temperature
    • 2 ½ cups powdered sugar
    • 2 ½ teaspoons orange blossom water
    • 1 teaspoon vanilla bean paste
    • 2 tablespoons heavy cream
    • Pinch of salt

    Instructions
     

    • Beat the butter until very smooth. Add the powdered sugar one cup at a time and mix on low. Add in the orange blossom water, vanilla, heavy cream, and salt, then beat on low until combined.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    Raspberry Rose Jam

    Amanda Powell
    Print Recipe Pin Recipe

    Ingredients
      

    • ⅓ cup raspberries I used frozen
    • ¼ cup granulated sugar
    • 1 tablespoon water
    • 1 teaspoon rose water
    • Pinch of salt

    Instructions
     

    • In a saucepan add the raspberries, sugar, and water together and heat on medium. Mash the raspberries as they cook.
    • Continue to cook until it becomes thick and like a loose jam. Add the rosewater and salt and mix well.
    • Remove from heat and allow to cool. It will thicken as it cools.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
    Your taste buds will rejoice once you bite into these delicately flavored orange blossom macarons with raspberry rose jam. These little macarons have a wonderfully floral attribute that reminds you of the first days of Spring without being overwhelming.

    I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

    More Cookie Recipes

    • stacked cookies showing cheesecake filling
      Chai Oatmeal Cookies with Apple Cider Cream Cheese
    • hand dunking cookie close up
      Strawberry Chocolate Chip Cookies
    • close up of cookie being pulled apart
      Hot Chocolate Cookies
    • overhead cookies on upside down baking sheet
      White Chocolate Cranberry Oatmeal Cookies

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Sabrina says

      March 25, 2016 at 8:47 am

      These look amazing! I have orange blossom and rose water to use up, so you definitely gave me some inspiration 🙂

      Reply
    2. Traci | Vanilla And Bean says

      March 24, 2016 at 5:25 pm

      It's hard for me to say which season is my favorite too. Each has their own beauty and flavor. But if I had to pick, I'd say... ummm... IDK! hehe! Oh my Amanda! These are perfection and that orange blossom buttercream and rose jam is over the top! I love how you've layered the flavors and included that bulls-eye in the center. You've used the Italian meringue method here.. one I've not tried. Thank you for the nudge! These are gorgeous!

      Reply
      • Amanda says

        March 24, 2016 at 6:00 pm

        I've seen so many macarons with the bullseye and had to try it. It's such a great way to being in more flavors to the game. I am loving the Italian method. There are a few more moving parts, but a great way to really get to know the proper macaronage if you are just starting out.

        Reply
    3. Za\inab says

      March 24, 2016 at 2:47 pm

      These are just gorgeous!! I love the rose jam filling 🙂

      Reply
    4. Medha @ Whisk & Shout says

      March 22, 2016 at 12:04 am

      That jam sounds amazing! Love the rose in the buttercream and jam- stunning 🙂

      Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




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

    Primary Sidebar

    Connect With Me!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    headshot of author with a cow

    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

    More about me →

    Reader Favorites

    • S'mores Stuffed Cookies
      S'mores Cookies Recipe
    • homemade cookies scattered out on baking sheet
      Milano Cookies Recipe
    • cookies piled together on rack
      Brown Butter Chocolate Chip Cookies
    • avocado chocolate peanut butter smoothie in a glass
      Avocado Chocolate Peanut Butter Smoothie
    • Making salt water taffy at home is actually easier than you think
      How to Make Salt Water Taffy
    • finished jelly donut shots on a tray
      Jelly Donut Shot

    Winter Favorites

    • finished hot chocolate in mug with whipped cream
      Homemade Hot Chocolate
    • I love this gingerbread cake and those little gingerbread cookies! This cake is not only gluten-free, but it is super moist and has a ton of fresh ginger flavor. Can also be made with regular all-purppose flour with no recipe adjustments!
      Gingerbread Cake
    • 3 ingredient peanut butter cookies stacked with bite eaten from one cookie
      3 Ingredient Peanut Butter Cookies
    • edible brownie batter in bowl topped with fudge sauce and sprinkles
      Edible Brownie Batter

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • About Me

    As an Amazon Associate I earn from qualifying purchases.