Tuesday, January 29, 2013

Day 29: Rose Macarons

Today I am going to give you my rose macaron recipe. They have a  light, crispy shell filled with creamy rose ganache.  Make them and imagine yourself in a chic cafe in Paris.


Shells
Ingredients

1/2 cup almond flour
3 tablespoons powdered egg whites
3/4 cup powdered sugar
egg whites from 2 eggs, room temperature
2 tablespoons berry sugar
pink food coloring

Directions

1.In preparation for making macarons, you must separate the eggs (using only the egg whites) and let them rest in the refridgerator over night, then  take the eggs out and let them reach room temperature just before you whip them.
2. Line baking sheet with parchment paper.
3. Sift powdered sugar  and almond flour into a large bowl (discard any large pieces).
4. In an electric mixer, beat egg whites until soft peaks begin to form.
Then add sugar and continue to beat on high until the eggs are very stiff. Add food coloring and mix well.
5. Pour the beaten egg white mixture into the powdered mixture and fold with a spatula until the mixture becomes a thick ribbony batter.
6. Fit a piping bag with a #10 tip and fill with batter.  Pipe 1 1/2” rounds onto your baking sheet spacing each macaron 1” apart. You can simplify this by making a template to slide under the parchment paper as a guide.
Bake for approximately 10 - 12 minutes at 290 ° F.
Once cooled, fill with rose ganache (go back to the index for the recipe).

Rose Ganache Filling
Ingredients

2 tablespoons whipping cream
4 oz white chocolate, finely chopped
1 teaspoon rose water
red food coloring

Directions

1. Place chocolate and cream in a glass bowl and melt over a pot of simmering water stirring with a small spatula.
2. Remove from heat and add rosewater to the melted chocolate and stir until smooth.
3. Place in the refridgerator until chilled.
4. Spread onto macaron shells when the ganache is like softened butter. If the ganache becomes too hard, soften in a double boiler.




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