Rose macarons
Yield: 8
prep time: 15 Mcook time: 13 Mtotal time: 28 M
The delicate scent of roses gives the macarons a very subtle fragrance and makes you wish the taste can last for longer
ingredients:
- Icing sugar | 5.3 oz
- Ground almond | 5.3 oz
- Egg whites | 3.88 oz
- Caster sugar | 5.3 oz
- Water | 2.5 tbsp
- Red food coloring
- White chocolate | 3.5 oz
- Whipping cream | 1.75 oz
- Rose water | 1 tbsp
instructions:
How to cook Rose macarons
- Beat half of the egg whites using an electric mixer to form stiff peaks
- Pour caster sugar and water in a pot and bring to a boil, then let cook undisturbed until the syrup reaches a temperature of 245 F
- Remove syrup from burner and gradually pour on the beaten eggs while whisking, then continue whisking for 10 min, until the mixture cools down
- Mix icing sugar and ground almond together, then add the remaining egg whites and stir to combine
- Carefully combine the two mixtures, adding a little of the red coloring, using a soft spatula, until the mixture is brilliant and smooth
- Fill a piping bag fitted with a 0.4 in tip with the preparation and dress the macarons on a baking sheet covered with a sheet of parchment paper
- Reserve on the side for 30 min
- Pre-heat the oven to 300 F
- Put the baking sheet with the macarons in the oven and bake for 13-15 min depending on the size of the macarons. Let the macarons cool down before taking them off the baking sheet
- Melt the chocolate using a water bath (bain marie)
- Bring the whipping cream to a boil, remove from burner, slowly incorporate the chocolate and the rose water
- Finish the macarons by garnishing them with the rose ganache
