French Macaroons became really popular and I
personally don't know anyone who would not like them. Unfortunately they are
quite expensive but trust me, you will not regret buying them. Especially if
you go to Ladurée where you can get the best ones.
My favourite flavours are rose, vanilla and salted caramel. What I wanted to
show you today is a recipe for classic rose macaroons. It is quite difficult to
make them but if you will be following all the instructions and tips they
should turn out amazing!
Rose Macaroons Recipe
Macaroons Shells Ingredients:
- 130g Confectioner's Sugar
- 100g Almond Flour
- 2 Large Egg Whites (room temperature!)
- Pinch of Cream of Tartar
- 50 g Superfine Sugar
- Piping bag
Rosewater Buttercream Ingredients
- 100 g Superfine Sugar
- 2 Extra Large Egg Whites
- 150g Butter (room temerature again)
- 1 Tablespoon Rosewater Essence
Making Macaroons Shells:
- Sift almond meal and confectioner's sugar together at least two times. Make sure that they are well combined.
- Preheat your oven to 160°C (just before baking turn it down to 150°C).
- Whisk egg whites with a mixer on medium speed until they get foamy (not stiff yet!).Reduce the speed of your mixer and slowly add the superfine sugar. Increase the speed to high and whist the mixture until stiff peaks form. (You can add a little bit of nice pink food colouring as well!)
- Stiff the sugar and flour mixture over whites and carefully fold it until it's smooth and shine. Tip 1: It is a very important step. If you will fold the mixture too long, macaroons will turn out flat. If you will not fold it enough they will crack on the top and grow too much. You need to fold it around 50 times until the mixture will have a consistency similar to magma. Still very thick but also a bit runny.
- Transfer the ready mixture into a piping bag fitted with 1cm plain tip. Pipe 1cm rounds on parchment-lined baking sheets. (It requires a bit of practice but you will get better each time!)Tip 2: When you finish tap the bottom of each tray couple times. It releases trapped air and prevent macaroons from cracking on the top. Also let it stand in room temperature for 15 mins before baking.
- Bake 1 sheet at a time until macaroons are crisp and firm. It should take about 10 minutes.
- Let macaroons cool down on the wire rack before removing them from the paper.
Making Rosewater Buttercream
- Place sugar and egg whites in a large heatproof bowl. Put the bowl over a saucepan of simmering water and whisk continuously until the sugar is dissolve. Your mixture should be white and sticky.
- Put your mixture into another bowl and whisk it with a mixer on medium speed until stiff peaks form. Your mixture should not be warm anymore at this point.
- While whisking you mixture add softened butter chunk after chunk. Add the rosewater essence and keep whisking until your buttercream will be very smooth. Tip 3: Don't worry if the mixture will be a bit too runny. Put in in the fridge to chill before using.
Now it's time to sandwich your macaroons. Choose 2 same-size shells and put the together with one teaspoon of buttercream filling. You can also use a piping bag for this. Serve your macaroons immediately or keep in the fridge!
Enjoy!
