Step 1

Sift together almond flour and powdered sugar into a large bowl and set aside.

Step 2

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Step 3

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).

Step 4

Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Step 5

Add in the vanilla bean paste and pink gel food coloring and continue to beat on high until stiff peaks form.

Step 6

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Step 7

Line a large baking sheet with a silicone mat or parchment paper.

Step 8

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Step 9

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Step 10

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

Step 11

While the macarons are resting, preheat the oven to 300°F.

Step 12

Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.

Step 13

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Step 14

Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of white chocolate over the top and sprinkle with dried rose petals (you only need a tiny bit so just use some of the white chocolate from the buttercream).

Step 15

Melt the white chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.

Step 16

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter and powdered sugar together until smooth.

Step 17

Set the mixer to low speed and slowly drizzle in the melted white chocolate until it's fully incorporated into the buttercream.

Step 18

Add in the rose water and then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.

Step 19

Once the macarons are cooled and decorated. Pipe the filling in the center of the undecorated shell, leaving a little bit of room on the sides. Then top with your rose petal shell.

Step 20

Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.