Rose Macarons

Do you love rose flavored treats? I do. What better way to celebrate Valentines day than having a rose flavored treat. I was so inspired I even treated myself and picked up some pretty pink roses. I just love sneaking in a little rose water with different desserts when possible. Try it in blueberry pie sometime, or a blackberry dessert. You have to be careful though because too much and it can taste “soapy”. The key is to start with a little amount and add accordingly with several tastings. The flavor should be subtle and not overpowering. I was lazy when I made these and didn’t sift my almond flour so they didn’t turn out as smooth as I like, but I have to admit I’ve been feeling a little punky lately since overcoming the flu. I’m still trying to recover fully with getting my energy back, so I skipped that step. I does make a difference. Rose water can be a bit pricey, so if you can try to locate an international market or an Indian market for the best price! Try filling a mini spray bottle with distilled water and adding in some rose water for a quick spritz at work when you’re feeling draggy at the end of the day. It’s super refreshing!

 

 

Rose Macarons

75 g egg whites, room temp

pinch of cream of tartar

50 g superfine granulated sugar

90 g almond flour

135 g confectioners sugar

pink gel food color (2-3 drops) (I used half electric pink and deep pink)

1. In a food processor pulse the almond meal, and confectioners sugar, stopping to push contents down into the bowl and process until fine. Sift contents into a bowl and discard any hard lumps. In the bowl of a stand mixer place the egg whites, cream of tartar, and superfine granulated sugar, and hand whisk until foamy. Fit a stand mixer with the whisk attachment and mix on low speed (Kitchen aide stop 4) for 2 minutes, then medium speed (stop 6) for 2 minutes, then on high speed (stop 8) for 2 minutes, add the gel color then increase to highest speed (stop-i 10)  until whites are stiff. Hint: if you remove the bowl and turn it upside down and the whites do not slide out they are ready! (Just be careful when checking!)

2. Gradually add the almond flour mixture to the meringue and mix/fold with a rubber spatula until mixture when lifted is able to form a figure 8 ribbon. About every 5th fold lift the spatula up and let the batter fall gently back into the bowl. Once you can form a figure 8 ribbon without the mixture breaking, the mixture is ready. You want the batter to fall down in ribbons-if it falls off in “plops” then it’s not ready, continue folding.  Prepare the piping bag with a round tip. Fill gently with the mac batter.

3. Prepare a sheet pan with either Silpat or parchment paper and preheat the oven to 325° F. Pipe the macarons onto the prepared sheet pan about a quarter size with 1 1/2 inches space between. Note; if after piping there are visible peaks then the batter is too thick and could cause problems such as cracking or not rising correctly. Squeeze out all the batter back into the bowl (with firm pressure) and refill the batter back into the piping bag and re pipe.  Usually the act of doing this will thin the batter enough (without having to mix more) to get a more ideal thickness. Once you have piped the batter take the sheet pan and rap it on the counter a few times (3-6)  to release any air bubbles. If you still see any visible air bubbles pop them gently with a bamboo skewer or toothpick. Allow the sheet pan to sit for 30-60 minute to form a “skin” so when touched the batter is no longer tacky feeling.

4. Bake the macs with rack in middle position for about 15-17 minutes or until when touching the top of a macaron, the top does not wiggle or slide but is firmly set. If they look like they are getting too browned then cover with tinfoil for the last few minutes. Remove from oven and allow to cool completely on a wire rack. Do not attempt to remove until they are completely cool. Once cooled fill as described below with the rose buttercream.

Rose Buttercream Filling

3 large egg whites, room temp

3/4 Cup granulated sugar

2 sticks unsalted butter

1 tsp. vanilla

3/4-1 tsp. Rose water (make sure it’s water and NOT extract)

In the bowl of a stand mixer combine egg whites and sugar. Set over a saucepan of simmering water and whisk until mixture is hot and sugar is dissolved. Remove bowl and place on mixer and beat until stiff meringue forms and bottom of mixer bowl is cool to touch; about 5 minutes. Add softened butter one tablespoon at a time until all is incorporated. Add the vanilla,  then beat until smooth. Add in 1/2 tsp. at a time of rose water and beat till smooth (all rose waters run a little different, so taste test to your liking). I used 3/4 tsp. of rose water  Nielsen Massey brand.