Can I use frozen raspberries instead of fresh raspberries?

Yes, you can use frozen raspberries for the compote. Be sure to thaw them completely and drain any excess liquid before using.

Can I make the macaroons ahead of time?

Absolutely! The macaroons can be made a day or two in advance and stored in an airtight container at room temperature.

What if my macaroon batter is too runny?

If your macaroon batter is too runny, it could be due to overmixing or using egg whites that weren’t properly aged. Try gently folding in a bit more almond flour and powdered sugar, but be careful not to overmix. Next time, try aging your egg whites in the refrigerator for a day or two before using them.

Can I substitute the almond flour with another type of flour?

While almond flour is essential for the texture of macaroons, you could try substituting it with another nut flour like hazelnut flour, but the flavor and texture will be different.

How do I prevent my macaroons from cracking?

Cracking can happen if the macaroons aren't dried properly before baking or if the oven temperature is too high. Be sure to let the macaroons rest until a skin forms and bake them at a low temperature.

My macaroons are sticking to the parchment paper! What should I do?

Macaroons can stick if they're not fully cooled before removing them from the baking sheet. Let them cool completely, then gently peel them off the parchment paper.

raspberry rose macaroon cake with a slice taken out

Pastries

Name: Raspberry Rose Macaroon Cake: A Symphony of Flavors
Prep time: 1 h
Cook time: 22 min
Total time: 3 h
Yield: 6
Cuisine: Baking
Ingredients: 3 large Egg whites; 1/4 teaspoon Cream of tartar; 3/4 cup Granulated sugar; 1 cup Almond flour; 1 cup Powdered sugar; 1 teaspoon Rose water; 2 cups Fresh raspberries; 1 tablespoon Lemon juice

raspberry rose macaroon cake: a symphony of flavors

By:

Savory Touch

Published:

22 Sept 2025

⭐Must-Have Products I Use & Recommend!⭐

Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!

⭐ Top Pick

Air Fryer Paper Liners

Vegetable Chopper

Magic Bullet Blender

Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.

Picture this: a lazy Sunday afternoon, the aroma of baking swirling through your kitchen, and the anticipation of sinking your teeth into a slice of pure bliss. Thats’ the feeling I’m aiming for with this Raspberry Rose Macaroon Cake. It’s more than just a dessert; it's an experience. Each layer is designed to tantalize your taste buds, from the crisp, floral macaroons to the luscious, fruity filling. One of my friends actually said that it’s like eating a cloud made of flowers and berries and, well, I couldn’t agree more! I once accidently added sea salt instead of sugar to my coffee, and I thought the world was coming to an end! Trust me this cake is something I wish I had instead of that salty coffee.

This recipe isn't about perfection; it's about the joy of creating something beautiful and delicious with your own two hands. Don’t worry if your macaroons aren’t perfectly shaped, or if your raspberry compote isn’t perfectly smooth, it all adds to the charm of a homemade creation! So, gather your ingredients, put on your favorite music, and let’s embark on this culinary adventure together. Honestly, what could possibly go wrong? Besides burning the macaroons, or forgetting an ingredient or two. (I've done that more times than I'd like to admit, hehe!)

Required Equipments

Mixing Bowls
Whisk
Piping Bag
Baking Sheets
Saucepan
Cake Stand

Raspberry Rose Macaroon Cake: A Symphony of Flavors: Frequently Asked Questions

Raspberry Rose Macaroon Cake: A Symphony of Flavors

Indulge in the ethereal delight of Raspberry Rose Macaroon Cake, where delicate rose-infused macaroons meet tangy raspberry compote in a harmonious union. This cake is a textural masterpiece that's as delightful to make as it is to eat.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 60 minutes

Cook Time: 22 minutes

Total Time: 180 minutes

📖 Instructions

Alright, gather 'round, baking enthusiasts! Before we dive into this delightful Raspberry Rose Macaroon Cake, let’s get organized. Preheat your oven to 300°F (150°C). Yes, that’s not a typo - a low and slow bake is key for perfect macaroons.
First, let's tackle the macaroons. In a squeaky-clean, grease-free metal bowl, whisk together your egg whites and cream of tartar until stiff peaks form. Add the granulated sugar gradually, whisking until the meringue is glossy and holds its shape.
Gently fold in the almond flour, powdered sugar, and rose water. Be careful not to overmix; you want to retain some air in the batter. The consistency should be like lava flowing slowly of a spoon.
Transfer the macaroon batter to a piping bag fitted with a round tip. Pipe small, even circles onto baking sheets lined with parchment paper. Tap the baking sheets firmly on the counter a few times to release any air bubbles.
Let the macaroons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This is crucial for getting those signature 'feet'!
Bake the macaroons for 18-22 minutes, or until they’re lightly golden and the feet have formed nicely. Let them cool completely on the baking sheets before peeling them off. Don’t be tempted to peel them off while they’re still warm; they’ll stick and crumble!
Now, onto the raspberry compote! In a saucepan, combine the raspberries, granulated sugar, lemon juice, and a splash of water. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the compote has thickened slightly.
Remove the compote from the heat and let it cool completely. For a smoother compote, you can blend it with an immersion blender or in a regular blender. Just be careful not to over-blend; you want to retain some texture.
Time to assemble the cake! On a cake stand or serving plate, arrange a layer of macaroons. Spread a generous layer of raspberry compote over the macaroons.
Repeat the layers until you’ve used all the macaroons and compote, finishing with a layer of compote on top.
Garnish the cake with fresh raspberries, rose petals, and a dusting of powdered sugar. For an extra touch of elegance, you can drizzle some melted white chocolate over the top.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together. This will also help the macaroons soften slightly, creating a more cohesive texture. Cut a slice and savor the symphony of flavors and textures!

📝 Notes

For a more intense rose flavor, add a few drops of rose extract to the macaroon batter.
If you don’t have rose water, you can substitute it with vanilla extract or almond extract.
Store the assembled cake in the refrigerator for up to 3 days.