Rose and Raspberry Cheesecake Macarons {No Nuts No Seeds} + Big News!!!!!!!

Hello there people!


I have so much to talk {not rant or complain} …yes, I just looked up rant to make sure it has nothing to do with complaining! 😀

Wait, I’m not making sense, am I?

Ahhhhh!!!!! I’m just so super excited to share everything! So, let’s get down with it, Shall we?

Firstly, I made these macarons!!!!!!

If you have been reading my blog for a few months now, you’d be aware of the Special Kind of macarons that I make! Yesssssss…. the ones that have no nut or seed flour in them!

macarons rose and raspberry the cupcake confession

Don’t believe me?

See this one I made for the very first time when this blog was in its baby stages! And then this one too!

See!!!! Making macarons is really not so difficult! It’s just like dancing! You may find a certain twirl and shake and kick difficult at first but once you get it, you can’t stop those hips from doin’ their thingggg! 😀 Okay, maybe it’s not as exaggerated as this but you get the point, no?

I know Valentine’s is over and so is the month {well almost}. But you know, there is a high possibility that you are still breathing in the love which is soooooo much in abundance in the air along with the copious amounts of carbon, sulphur and ammonia of course! {yes, I remember the science I learnt from when I was 15} 😀

macarons rose and raspberry macarons the cupcake confession

But before I get down to the recipe for these rose and raspberry Cheesecake macarons.

BIG NEWS!!!!!!!!!!!!!!!!!!!!!!!!!

Okay, I know I’ve been keeping this NEWS under wraps for a pretty long time now but it was only because it was a WORK-IN-PROGRESS and I wasn’t sure myself that it was going to happen! I mean imagine my horror and my sheer embarrassment if I’d shared the news with the pride of an athlete winning the Gold in an Olympics race only to find out that none of it happened and then I’d have to pretend like it was NO BIG DEAL! Like, seriously, you didn’t expect me to do that, did you?

Okay, now enough with the confusion! Take a look at this photo that I also shared on my Instagram.

complete wellbeing The Cupcake Confession

OMG!!!! Can you believe it!?????????????????????

I GOT FEATURED!!!!! In Complete Wellbeing magazine this February!

I got this AMAZING opportunity to bake 3 special cake themed desserts in the spirit of Valentine’s day. So, I decided to take up classics and turn them upside down, in a good way, that is!

rose and pistachio | The Cupcake Confession

I made a classic rose and pistachio cupcake which is not as simple as it sounds.

oreo-strawberry-custard-cake| The Cupcake Confession

And oreo layered cake with a strawberry cream custard

white-chocolate-fondant-strawberry-lava-The Cupcake Confession

And a white chocolate fondant with oozing strawberry lava!

You can find the detailed recipes in the magazine, which is available at your nearest newsstand. But, if you can’t get access to one, you can also buy the e-copy from the Complete Wellbeing Online Shop!!!!

Buy your copy pretty please and let me know how you liked my recipes! 😀

Okay, now back to the rose and raspberry cheesecake macarons! 

Rose and Raspberry Cheesecake Macarons {No Nuts No Seeds}


    For the Macarons
  1. 38 gms Oats
  2. 50 gms Icing Sugar
  3. 38 gms Caster Sugar
  4. 1 egg white
  5. 1 tsp rose extract
  6. For the Raspberry Cheesecake filling:
  7. 80 gms cream cheese
  8. 200 gms icing sugar
  9. 2 tbsp raspberry preserve
  10. For the Crumble topping:
  11. 25 gms oats
  12. 25 gms whole-wheat flour
  13. 25 gms cold butter
  14. 25 gms brown sugar


    For the Macarons:
  1. Preheat the oven to 160 degrees C
  2. Whisk egg whites and caster sugar with a hand blender or stand mixer until stiff peaks form {Approx 10 minutes}. In the last one minute, add the rose extracts and beat on full speed.
  3. Sift the powdered oats and icing sugar together so that no lumps form
  4. Mix the egg white mix into the powdered oats and icing sugar and fold in until fully incorporated
  5. Pour the mix into a piping bag
  6. On a cookie tray lined with parchment {or a silpat} pipe small circles
  7. Rap the tray real hard on the kitchen counter turning the tray by 90 degrees after every rap. This will remove the air bubbles, if any.
  8. Pop into the preheated oven for about 20 minutes
  9. Remove from oven. Let it sit for 10 minutes, then peel the macarons off the parchment. Let it cool completely.
  10. For the crumble topping:
  11. Mix in all the dry ingredients and rub cold butter into the mix until it resembles bread crumbs. Line it evenly on a baking tray and bake in a preheated oven of 200 degrees C for 20 – 25 minutes.
  12. For the Raspberry Cheesecake filling:
  13. Beat together all the ingredients until smooth, light and fluffy.
  14. Final Assembly:
  15. Pipe the cheesecake filling on one side of the macaron and sprinkle the crumble topping generously before closing the macaron with another one.

macarons rose and raspberry the cupcake confession 029


Yes, I totally ate it! 😀

xx Samina


Made a Recipe from my Blog? I'd love to feature it


  1. You are one very clever young lady!! Firstly, I love the macaron post and am in awe of your beautiful photography. Secondly, many congratulations on your published recipes – OMGoodness, they are divine!! Such an exciting time for you. You are ‘going viral’ girl …!! 🙂

  2. Oh my gosh congratulations!! Thats so cool! I love that Oreos strawberry cake. So beautiful and the photos are stunning. Ok…macarons! What? You made them without nuts? How cool! I’ve just gotten used to using almond meal. I can’t wait to try this recipe.

  3. Oh my – Congratulations Samina!!!!! Those are fabulous news, i’m incredibly happy for you 😀 Aldo, the photographies look gorgeous. The lighting is beyond lovely *–*
    And congrats on the macarons too. They came out so pretty 😀

  4. Congratulations on that lovely feature — that’s so exciting! Your recipes look so delicious, and so do these macarons, which I really want to tackle some time soon!

  5. Samina omg congratulations!!! That is so exciting and amazing! you must (and should!) be so proud! Those cakes look incredible and I’m kinda dying for the recipes. I’ll have to look for the magazine! On another note, those macarons are absolute perfection. That is exactly what I hope for every time I make them; they don’t get any prettier than this! Ps- your photos look amazing! I cannot get over how far you’ve progressed in such a short time. And I love that marble slab ! I want!

  6. Samina! First of all, your blog design looks gorgeous. And these macarons are simply beautiful! On top of all that – the magazine feature. I am so happy for you. It looks amazing – all of it!

  7. That’s amazing Samina, congratulations on the feature:) The photos look so stunning! I love these macarons too – that’s brilliant that you used powdered oats instead of almond meal and can’t wait to give these a try 🙂

  8. Congrats on the magazine feature. That’s awesome!!
    I have never made macarons, but since your post I am seriously going to try it out. they’re just too lovely not to, and a bite of paris is just what i need. Love the rose detail. beautiful pics!

  9. Ahh these are so beautifuL! I have been working on vegan macarons for a little while now. I’m definitely going to have to give your oat based recipe a try with the vegan meringue i have been developing.

  10. Hello do we need to let these macarons rest!! because in your previous recipe (the pink lemonade one) you let them rest before popping them in the oven but here you didn’t say!

    1. Hi Rach!!! 🙂 Thank you so much for pointing it out!!! Yes, you do need to leave the macarons to rest for about 20 – 30 minutes so that the shells dry out before putting them in the oven. After its rest of about 20-30 minutes, when you gently place your index finger on the surface of the macaron shell, they must not stick to your finger. In the meantime, you can preheat your oven and then put them in for about 18 minutes or so. Hope this helps! 🙂

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