This is an entirely artificial coloring free macaron recipe. Using natural orange zest and juice really brings out a vibrant flavor. A little beet powder enhances the buttercream color, but can be omitted if you want to go entirely au naturel.

I like the combination of orange and rosewater so that there’s a bit of acidity to cut the sweetness of a rose cake. In some parts of this world, this type of sponge cake is known as a "fatless sponge" as no butter or oil is added to the mixture. Nevertheless it is still a tender, delicate cake.