📖 Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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'!
6. 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!
7. 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.
8. 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.
9. 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.
10. Repeat the layers until you’ve used all the macaroons and compote, finishing with a layer of compote on top.
11. 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.
12. 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!