The scent of rose makes these macaroons like no other!

Makes around 36 macaroons

1 egg white, from a large egg

14 oz almond paste

1⁄2 cup confectioners sugar, sifted (plus a bit extra)

1⁄2 cup rhubarb, finely chopped

1 1⁄2 teaspoons rosewater essence

1 teaspoon vanilla extract

1⁄2 teaspoon salt

1⁄2 cup almonds, chopped

1 cup whole wheat pastry flour

  1. Line 2 baking sheets with parchment paper and set aside.
  2. In a mixer, beat the egg white, almond paste, confectioners sugar, and vanilla extract until smooth (around 2 minutes).
  3. Add in the rhubarb, rosewater essence, vanilla extract, and salt, and beat for another minute.
  4. Add in the pastry flour and chopped almonds and beat for another minute.
  5. Transfer dough to plastic wrap and refrigerate for at least 30 minutes.
  6. Sprinkle a handful of sifted confectioners sugar onto a clean and dry surface.
  7. Spoon out tablespoonsized portions of dough and roll out on confectioners sugar to form into balls.
  8. Transfer onto baking sheets, making sure each piece is thoroughly coated in confectioners sugar, and let stand for 30 minutes.
  9. Preheat oven to 350°F.
  10. Pinch each piece of dough into desired shape and bake for 15 to 18 minutes, or until golden.
  11. Transfer baking sheets to wire racks and let cool completely.


Photography by Recipes+food styling by Diana Perrin of Casa de Perrin Prop styling+artwork by Alicia Buszczak Photography by Andrea Bricco

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