Name: Macarons with Kumquat and Rosemary Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: French
Ingredients: 1 cup unsalted butter (2 sticks or 1/2 pound), softened; 3-4 cups confectioners (powdered) sugar, sifted; 1/4 teaspoon table salt; 1 tablespoon vanilla extract; Up to 4 tablespoons milk or heavy cream

Introduction

These buttery macarons with kumquat and rosemary offer a delightful twist on a classic treat. The bright citrus notes combined with fragrant rosemary create a unique flavor that’s both refreshing and elegant.

The image shows seven orange macarons placed on a white marbled surface, with two small bunches of white flowers positioned on the sides. Six macarons are whole, with a smooth, slightly glossy top layer, a pale and creamy filling in the middle, and a slightly textured bottom layer that shows the classic macaron ruffled edge. One macaron is partly eaten, revealing its soft interior and leaving some crumbs around it. The macarons are arranged loosely in a diagonal line going from bottom left to top right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (2 sticks or 1/2 pound), softened
3–4 cups confectioners (powdered) sugar, sifted
1/4 teaspoon table salt
1 tablespoon vanilla extract
Up to 4 tablespoons milk or heavy cream

Instructions

Step 1: Beat the softened butter with a mixer fitted with a paddle attachment on medium speed for a few minutes until creamy.
Step 2: Add 3 cups of sifted powdered sugar and mix on the lowest speed to prevent sugar from flying out, until incorporated into the butter.
Step 3: Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk or cream. Beat for 3 minutes until smooth and fluffy.
Step 4: If the frosting is too soft, gradually add the remaining powdered sugar until desired stiffness. If it’s too thick, add remaining milk one tablespoon at a time to thin it out.

Tips & Variations

For a stronger rosemary flavor, gently infuse the milk or cream with fresh rosemary by warming it slightly and letting it steep before adding to the butter mixture.
Use finely chopped candied kumquats folded into the filling for bursts of citrus sweetness.
Sift the powdered sugar carefully to avoid lumps in your frosting.

Storage

Store the macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture. If filled, consume within 2 days for optimal freshness.

How to Serve

A group of small orange and pink macarons with smooth, slightly glossy tops and creamy white fillings are scattered on crinkled white parchment paper set on a white marbled surface. The macarons are stacked in places, showing two distinct cookie layers sandwiching the white filling. Two whole oranges with textured, bright orange skins sit near the macarons, one at the top and one at the bottom right. A small black measuring spoon with a bit of cream rests at the bottom right next to the orange. A tiny yellow flower and some petals are placed near the top right. The scene is bright and clean with a soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the amount of salt in the recipe. Using salted butter may make the macarons taste slightly saltier than intended.

How do I prevent my frosting from being too runny or too stiff?

Adjust the consistency by adding powdered sugar to thicken or milk/cream to thin. Add these gradually to reach the perfect texture for piping or spreading.

Macarons with Kumquat and Rosemary Recipe

Print Recipe

★★★★★

4.4 from 147 reviews

Delightful homemade macarons with a refreshing kumquat and rosemary twist paired with a smooth, buttery frosting. This recipe guides you through making a luscious, creamy frosting perfect for sandwiching the delicate macarons, combining bright citrus notes with herbal undertones for a unique flavor experience.

Author: Maya
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Frosting sufficient to fill and frost 24 macarons
Category: Dessert
Method: Blending
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

Frosting Ingredients

1 cup unsalted butter (2 sticks or 1/2 pound), softened
3–4 cups confectioners (powdered) sugar, sifted
1/4 teaspoon table salt
1 tablespoon vanilla extract
Up to 4 tablespoons milk or heavy cream

Instructions

Beat Butter: Using a mixer fitted with a paddle attachment, beat the softened butter on medium speed for a few minutes until it becomes creamy and smooth.
Add Powdered Sugar: Add 3 cups of sifted powdered sugar gradually and turn your mixer to the lowest speed to avoid a sugar cloud. Mix until the sugar is fully incorporated into the butter.
Incorporate Flavor and Liquid: Increase mixer speed to medium and add the vanilla extract, table salt, and 2 tablespoons of milk or heavy cream. Beat the mixture for 3 minutes until light and fluffy.
Adjust Consistency: Depending on your desired frosting thickness, add more powdered sugar to stiffen the frosting or add more milk/cream, one tablespoon at a time, to thin it out. Mix thoroughly after each addition.

Notes

Sifting the powdered sugar is essential to avoid a gritty frosting texture.
Make sure the butter is softened to room temperature for smooth mixing.
If using for macarons, allow the frosting to chill slightly to firm up before sandwiching between shells.
Add finely chopped fresh rosemary and finely grated kumquat zest to the frosting for enhanced flavor.

Keywords: macarons, kumquat, rosemary, buttercream frosting, homemade macarons, French dessert, citrus frosting, delicate cookies