Who's ready for the perfect summertime treat? Rosé (which was my gateway to becoming the wine-loving human I am today – let's all take a minute to pour one out for Franzia Sunset Blush) has been on my mind lately thanks to drooling over rosé-flavored gummy bears and granitas, so I decided to try making French macarons with a rosé twist.
The almond cookies are filled with rosé frosting and glazed with rosé simple syrup and edible gold flakes. I can't even talk to you about the self control I've had to exert to not eat the leftover frosting with a spoon for breakfast every single morning since making these. The frosting – and the macarons – are just that good.
I made the syrup and the frosting on Saturday and refrigerated them overnight. I brought them to room temperature while making the cookies on Sunday. I loved having the time to separate these tasks. Baking French macarons (not to mention doing all those dishes) can be a little daunting, and I thoroughly enjoyed the luxury of being able to split the process up.
Rosé simple syrup
- 1 3/4 cups rosé wine
- 1/2 cup sugar
- Edible gold leaf
- Combine the wine and sugar in a small saucepan. Bring to a boil, then reduce heat and simmer until thicken and reduced to about 1/2 cup (35 minutes or so).
- Let cool for 15 minutes, then refrigerate until chilled (the syrup will thicken even more in the fridge).
- Right before you're ready to use it, tear off little pieces from a sheet of the gold leaf and mix them into the syrup with a paintbrush.
- 3 cups powdered sugar
- 2 Tbsp + 2 tsp of rosé wine
- 1/16 tsp salt
- 2 Tbsp + 2 tsp of butter, softened
Use a basic French macaron recipe for the cookie. I used this one and was blown away by the simplicity! Every single cookie was perfect. I kind of lost my mind over it, actually. Egg whites that don't have to be aged? No cream of tartar? I was thrilled at how easy it was, and how perfect the cookies are.
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