Ingredients:

  • 100g almond flour, finely ground
  • 100g powdered sugar, sifted
  • 50g egg whites, aged 2-3 days
  • 50g granulated sugar
  • Pink gel food coloring, a few drops
  • 113g unsalted butter, softened
  • 225g powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1 tablespoon raspberry jam
  • 1/2 teaspoon rosewater
  • Pinch of salt

Instructions:

  1. Pulse almond flour and powdered sugar. Sift to eliminate lumps.
  2. Beat egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Add pink food coloring.
  3. Gently fold the almond flour mixture into the meringue in three additions. Fold until the batter flows slowly from your spatula in a ribbon.
  4. Transfer batter to a piping bag fitted with a round tip. Pipe even circles onto baking sheets lined with parchment paper.
  5. Tap the baking sheets firmly to release air bubbles. Let the macarons rest for 30-60 minutes, until a skin forms.
  6. Preheat oven to 300°F (150°C). Bake one sheet at a time for 15-20 minutes, until the 'feet' are well-developed and the shells are firm.
  7. Let the macarons cool completely on the baking sheets before removing them.
  8. Beat softened butter until light and fluffy. Gradually add sifted powdered sugar, alternating with heavy cream. Stir in raspberry jam, rosewater, and salt.
  9. Pipe raspberry rose buttercream onto one macaron shell. Top with another shell, gently pressing down.
  10. Chill the assembled macarons for at least 30 minutes to allow the flavors to meld. Serve valentines desserts with coffee.