Place granulated sugar and water in a very small sauce pan. Heat on med-high heat.
Once it reaches 225F, start beating the egg yolks in a stand mixer with the whisk attachment on med speed. It will begin to look lighter.
Once the sugar reaches soft ball stage (238F), take it off the heat. (You can do this a bit earlier since the syrup temperature will continue to rise.)
Set the stand mixer to low speed and start pouring in the syrup from the side of the bowl. Be careful not to pour it onto the whisk since this will cause splashing and hot syrup is dangerous!
Set the mixer on high speed and beat until the bowl is no longer hot when you feel it with your hands.
Change to the paddle attachment and add butter a little at a time and beat until it's smooth and creamy.
Add rose extract and incorporate.
Place rose cream in a pastry bag and pipe a ring of cream around the outer edge of the macaron shell.
Add a dallop of pâté in the center with a small spoon.
Assemble the two macaron shells together.
Place in the fridge and eat after 12-24 hours.
Follow my Best Macaron Recipe on how to make the light pink shells.