I wanted to try the Rose Raspberry Macarons! It took some planning on my part - I ordered rose water from amazon ahead of time. Let me tell you though - not only do they look cute but they taste good!!
I was a little worried how they would taste with the rose - as sometimes things with rose in them taste too much like I'm eating the flower, but these ones are nice.
Printable recipe here
• silicone spatula
• parchment paper or silpat
• electric mixer (or strong arms!)
• a food scale
• a piping tip and piping bag (I like the tip ateco #806)
• Food coloring (gel or dry powder works best, not the liquid grocery store stuff)
• a macaron template, use the heart one here
Laduree Macarons Recipe
275g ground almonds
250g powdered sugar
210g egg whites
210g granulated sugar
1. Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.
2. Sift the almonds and powdered sugar. Set aside.
3. Weigh out granulated sugar.
4. Weigh the egg whites. Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat. Once all mixed, increase speed to medium and beat until a firm meringue forms. You want a firm meringue with glossy peaks but not stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep beating.
5. Add the food coloring gel and mix.
6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula. Once combined, add another third of the almond mixture. Add last bit. This batter requires more deflation during this step since it creates such a poofy meringue.
7. Add the batter to a piping bag. Pipe in rows using your template onto parchment paper. You can download the heart template I created here.
8. Pick up the pan and beat until the counter. The cookies need to rest on the counter between 30-60 minutes. They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)
9. Set the oven to 300F.
10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them. You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!
11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.
Rose Cream Filling
- 1 cup (200g) granulated sugar
- 3 1/2 tsp (50g) water
- 3 large (75g) egg yolks
- 9oz (250g) softened unsalted butter
- 2 tsp rosewater
- Place the sugar and water in a small saucepan, and stir until sugar dissolves. Then bring to a boil. Cook until temperature of the syrup is 250F.
- Fit your mixer with the whisk and whisk the egg yolks. Then, with the mixer running on low speed, slowly pour the hot sugar mix into the bowl.
- Increase the speed and beat vigorously until temp of the next mixture is 104F.
- Gradually add the butter in pieces.
- Continue beating until the mixture is cool, smooth, and creamy.
- Add the rosewater and stir to combine
- Buy your favorite OTC raspberry jam - seedless tastes much better! Or you can make your own.
Assembly of the macarons
- Spoon a little bit of raspberry jam onto each macaron (or pipe it on if you're feeling fancy).
- On the other side of the macaron, smear some rose cream (or pipe it on, if you're feeling fancy).
- Place each side of the shell together.
- Refrigerate the macarons for a minimum of 12 hours before serving in an air-tight container. They taste MUCH better if you do this!
Recipe adapted from Laduree's Macaron cookbook.
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