Pre-heat oven to 300ºF.

Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).

In a separate bowl, sift the icing sugar and almond flour together

Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.

In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.

Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.

Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVER BEAT.

Once done, pour all the almond flour and icing sugar mixture into the egg whites.

With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.

Prepare a baking sheet with a silicone baking mat with a macaron template.

Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.

Pour batter into the bag.

Pipe circles onto the prepared baking sheet. You should get about 40-60 circles

Once piped, rap the sheet on the counter to release all the air bubbles. Use a cookie scribe or toothpick to remove any smaller bubbles.

Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.

Bake in the oven, at 300°F for 12-13 minutes.

Check for doneness, by wiggling the shell. Shells are done when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.

Cool the shells in the tray.

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. 
Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165ºF on a candy thermometer. 
Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins).

Switch to a paddle attachment. Slowly add cubed butter and mix until smooth.

Add 2 teaspoons of rosewater into the buttercream and mix until it is fully incorporated.

Transfer frosting to a piping bag.

Once cool, remove macaron shells from the baking tray and pair similar-sized shells together to form the cookie sandwiches.

Pipe in about a 1-2 teaspoons of rose buttercream filling onto half the shells.

Carefully sandwich the cookie with its pair. Repeat to assemble all the cookies

To decorate, melt 2 tablespoons of white chocolate chips, and transfer to a pastry bag or ziploc bag.

Drizzle over the top of the macarons, then sprinkle with edible dried rose petals.

Macarons taste best when they've rested in the fridge for a day. Once all the cookies are assembled, store the macarons in the fridge for at least 24 hours to mature. Remove from fridge 20 minutes before serving.

Enjoy your hard work!