Raspberry-Hibiscus-Rose Macarons

Fruity and floral, this recipe is your next favorite cookie. This recipe is perfect for a summer garden party or an afternoon tea with someone you're trying desperately to impress ... or maybe intimidate.

The hibiscus jam filling is rich, tart, and slightly mysterious— and paired with a creamy raspberry-hibiscus buttercream? It's a bite that's equal parts botanical and bold. The texture is crisp and chewy, while the flavor is a one-two punch of fruity and floral.

This is a 3-part recipe that requires prepping the following to make the full cookie: hibiscus jam, the raspberry-vanilla-rose macaron shell, and raspberry-hibiscus frosting.

It's a tricky, finicky recipe that requires a lot of moving parts and a pretty hefty shopping list, but it's truly a delectable delight!

Step 1: Hibiscus Jam

Ingredients

• 2 cups dried hibiscus flowers

• 1 1/2 cups sugar

• 2 cups orange juice, freshly squeezed

• 2 tablespoons orange zest

• 2 tablespoons honey

Supplies

• Food processor

• One wide pot

• One small plate

• One jar for saving in the fridge

Method

1. Put a small plate in the freezer in preparation for the chilled plate test.

2. Mix all ingredients, except for the honey, together in a pot. Bring to a boil over medium high heat and stir to dissolve sugar.

3. Turn to medium low to simmer for 20 to 30 minutes. Stir frequently – but not nonstop – as it may scorch or stick to the bottom and burn if you don’t. Look for thick, large, glossy bubbles that look slow and syrupy. When you stir, the mixture should leave a trail that takes a second to fill in.

4. Take out the cold plate and spoon a bit of the jam onto it. After leaving it for 30 seconds, push it gently with your finger. Does it wrinkle and hold its shape? If so, it's done! Time to remove from heat. If still runny, allow the jam to cook longer.

5. While the jam is still hot, add the honey. Remove from the heat. Cool for 10 minutes.

6. Put mixture into a food processor and pulse for a minute or until the desired consistency to break up larger flower pieces to make a spreadable jam. Spoon jam into a clean jar and let cool completely. Add lid and refrigerate.

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Step 2: Raspberry-Vanilla-Rose Macaron Shell

Yield

15 macarons or 30 shells

Ingredients

• 120 grams almond flour, sifted

• 240 grams confectioners' sugar, sifted 

• 25 grams freeze-dried raspberries, pulsed to a fine powder and sifted 

• 5 large egg whites, at room temperature

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon rose extract

• 100 grams granulated sugar

• Red gel food coloring (just a drop or two)

Supplies

• A kitchen scale

• Measuring spoons

• Mixing bowl

• Piping bag and large ½-inch round tip

• Silicone baking mat or parchment paper

• Large half sheet baking pan

• Wire cooling rack

• Rubber spatula

• Whisk

Method

1. In a large bowl, combine sifted almond flour, confectioners' sugar, and blitzed, sifted, freeze-dried raspberries in a bowl and whisk together. Pass mixture through a fine-mesh sieve. Discard any clumps that don’t pass through easily.

2. In a separate large, clean, grease-free bowl, beat the egg whites using a hand mixer or stand mixer on medium speed. Once they begin to get foamy, add the vanilla and rose extracts. 

3. Then slowly add the granulated sugar into the foamy egg whites tablespoon by tablespoon. Once all the sugar is in, beat on high until stiff, glossy peaks form. Add a drop or two of gel food coloring.

4. Using a rubber spatula, gently fold in dry ingredients by adding it in 1/3 cup at a time. Fold the dry ingredients in by scooping around the bowl, then cutting through the center. After fully, gently mixed together, use the spatula to press and spread the batter along the sides of the bowl in circular motions, then scrape back into the center. Repeat until the batter flows off the spatula in thick ribbons and slowly settles back into itself. The final product should be smooth and shiny, similar to a lava consistency. Be careful not to over-mix.

5. Take a pastry bag fitted with a ½-inch round tip and fill with the batter.

6. Line a baking sheet with silpat or parchment paper, and pipe batter into 1-inch round circles, at least 1 inch apart.

7. Tap the baking sheet firmly against the counter to release any air bubbles.

8. Let stand at room temperature for 45 to 90 minutes, depending on humidity, until they form a skin and are dry to the touch. When touching them ever so gently, they should feel dry, not sticky.

9. Preheat oven to 325 degrees F. After placing macarons in the oven, immediately lower the temperature to 300 degrees F. 

10. Bake between 18 to 20 minutes, or until the macarons have risen, developed feet, and the tops no longer shift when gently nudged.

11. Let cool for 5 minutes then transfer to wire rack and let cool completely.

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Step 3: Raspberry-Hibiscus Frosting

Yield

3 cups

Ingredients

• 1 tablespoon freeze-dried raspberries, pulsed to a fine powder and sifted, add more if a stronger taste is desired

• 4 cups confectioner’s sugar (450 grams)

• 1 cup unsalted butter, soft and room temperature (225 grams)

• 2 tablespoons whole milk, add more if needed

• Optional: 1 teaspoon hibiscus syrup

Supplies

• Electric hand mixer or stand mixer

• Mixing bowl

Method

1. Cream the butter on medium speed for about 3 minutes with an electric or stand mixer until pale, fluffy, and light.

2. Add sifted raspberry powder and beat again for 30 seconds.

3. Add powdered sugar in thirds, mixing on low after each addition to prevent sugar clouds. Scrape the bowl down as needed.

4. Add milk and optional hibiscus syrup, then increase to medium-high speed for 1–2 minutes. If too thick, add another tablespoon of milk.

5. Transfer to a piping bag fitted with a round tip. Use immediately or refrigerate and let soften before using.

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Step 4: Assembly

Method

1. After resting for at least 5 minutes, carefully peel the macaron shells from the silpat or parchment paper.

2. Pipe a ring of the buttercream frosting into half of the macaron shells, and fill the center with a small spoonful of the hibiscus jam. Sandwich the cookies with the remaining macaron shells.

3. To decorate, cover half of each cookie with a piece of paper towel or parchment paper. Sift the remaining freeze-dried raspberry powder over the cookie. Remove the paper towel or parchment paper.

4. Eat immediately or cover tightly in a container and leave in the fridge.

Find an illustrated version of this recipe in Chapter 3 here!

Want a behind-the-scenes look at the making of this recipe and the inspiration behind it? Learn more on Substack!

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This recipe was inspired by the following: Teresa Blackburn from Food on Fifth, Sam and Dan Hu of Ahead of Thyme, Amy Nash of House of Nash Eats, and John Kanell from Preppy Kitchen.