There is such thing as heaven, and it's in the form of this beautiful rose macaron. Not to overpowering with floral flavor, this macaron is a wonderful accompaniment to your afternoon tea.
Bon appetit and happy baking!
Ingredients
For the shell:
275 g. ground almonds (flour)
250 g. confectioners (icing) sugar
215 g. egg whites (6 1/2 eggs)
210 g. caster (granulated) sugar
Food Coloring - 1 drop of pink
For the rose white chocolate ganache filling:
12 oz premium baking white chocolate
4 oz heavy cream
2 teaspoons rose extract
Equipment:
- handheld or stand mixer
- whisk attachment (for meringue and ganache)
- 2 piping bags
- Size 12 Wilton piping tips
- vase to hold piping bag
- Spatula
- baking sheet
- parchment paper or Teflon sheet
Instructions:
For the shells:
Basic Macaron Recipe
For the ganache:
Bring heavy cream to a simmer
Pour over white chocolate, let sit for 2 minutes
Using whisk, mix the chocolate and cream until smooth. If it cooled too much and you can't eliminate all the chocolate lumps, you can pop it into the microwave for 6 seconds and give it a mix. This should help melt the remaining chocolate. Keep adding for 6 seconds until fully melted.
Place in the fridge for 30 minutes. Remove when the chocolate has solidified.
Using a hand held mixer and a whisk attachment, whip air into the ganache by mixing on high speed. At this time, add in the flavoring and coloring (if you want a pink ganache).
Spoon into a piping bag with a fitted tip. Pipe ganache in the center of the 'bottom' macaron shell. About a quarter size. Gently sandwich the filling with the 'top' macaron shell, just until it reached the edge.
Once all shells have been piped, let them sit in the fridge for 12 hours, or overnight. This will yield the best result, of a flavorful, soft, macaron.
I'd love to see how the recipe came out if you tried it. Tag #whatsyourcheatday on your post and I'll be sure to give you a shoutout!
xoxo
Serena
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