Rose Macaron Recipe

Rose Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 12 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g (14oz) caster sugar
• 100ml (3 fl oz)water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g (5oz) fresh egg white
• 250g (8oz) almond meal / almond flour
• 250g (8oz)icing sugar

Shell Colouring

• Pinch of pink food colouring

Used the above ingredients to make the macaron shell.

For rose cream:

• 100g (3.5oz) of cream cheese
• 30g (1 oz) of icing sugar
• 1 tablespoon of rose water
• Pinch of pink food colouring

Direction:

1. First, create macarons shells based from the basic macaron recipe.
2. Then start preparing the rose cream by mixing the rose water and icing sugar.
3. Add the cream cheese and food coloring.
4. Mix it well.
5. Place the rose cream in a container and cover it with plastic wrap and refrigerate if you are not going to use it right away.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.