Ingredients
Rose buttercream:
300g / 10.5oz icing (powdered) sugar, more if needed
115g / 1 stick unsalted butter at room temperature
2-3 tbsp rose water
2-3 tbsp double cream
pink food colouring (optional)
Rose macarons:
200g / 7oz icing (powdered) sugar
200g / 7oz ground almonds
150g / 5 oz egg whites divided into 2 x 75 g / 2½ oz quantities
200g / 7oz caster sugar
50 ml / 1/5 cup water
2 tbsp edible rose petals + 1/2 tbsp granulated sugar
pink colouring paste
Preparation
