Rose Macarons Recipe

Tuesday, November 12, 2013


Hey guys! Many of you requested for the recipe I used for the rose macarons Matt & I made on my birthday last month. So here I am, providing the ingredients and instructions!



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We adapted the recipe from here, but because we weren't making Rasberry flavored ones, we experimented with the buttercream and heat settings by ourselves. Continue on to read if you're interested on how to make these beautiful and yummy sweet dessert!


INGREDIENTS
3 Egg Whites
¼ cup white sugar 
2 cups confectioners sugar 
1 cup almond flour
pinch of salt


ROSE BUTTER CREAM
1/4 cup salted butter 
3/4 cup powdered sugar 
0.5 - 1 tsp of rose extract, depending on how subtle you want your rose flavor to be

METHOD:
Preheat oven to 300F degrees

1) Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 8-10 mins. 


TIP: #1 eggwhites should be room temp 

Whip until they form a peak that stands upright. Think Seattle Space needle.

2) Then add the food coloring. 


TIP#2 Color does fade as it cooks, so do a shade or two darker than you want them to be.

3) Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces. Just discard those, or use them to snack on :) You want a really fine powder mixture to create a smooth and pretty on top to your cookie.

4) Fold flour/sugar mixture into the egg white mixture. 

TIP#3 This is where all your hard work can really go wrong. Under mix and your macaroons will be lumpy and cracked when the bake with no feet, over mix and your macaroons will be flat and won't have feet.

In my experience 65-75 turns of your spatula when folding is about the right amount of time. But again, it can be tricky, depends on how strong you are, Ha! So it can take a few tries to get it right. But when you do, the trumpets will blare and you will feel SO accomplished!

5) Transfer batter to a pastry bag.

6) Pipe out 1 inch rounds on a baking sheet lined with parchment paper. (DO NOT USE PAPER WITH COOKING SPRAY)

7) Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking. Use a toothpick to release the air bubbles.

8) Let them sit out for 20--30 mins, or up to an hour if you want. This will allow them time to dry out a bit before hitting the hot oven. They should be "tacky" to the touch, but not stick to your fingertips. 

9) Bake for 20 mins. DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray.

10) Meanwhile mix the buttercream. Whip butter with an electric mixer until pale and fluffy. Slowly add sugar. 

11) Add rose extract to buttercream, bit by bit and whip until combined and until you get the right consistency you want. It should be liquid enough to be squeezed through a piping bag, but not too liquid that it drips out of our macaron. If your mixture is too watery, add more sugar and butter.



12) Transfer to a pastry bag, cut the bottom of the tip

13) Remove macaron shells from the oven and let it cool to room temperature before you fill it up with the buttercream



14) Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell and there you have it!

If not eating right away, keep refrigerated. I think it should be able to store up to 4 days!

YES! Have fun and its really nice! Hope it benefitted you guys :)

Love,
mong



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