Spotlight: Rose Macarons

Like many people, one of my favorite places is Paris. The sights, shopping, and most importantly the French desserts are some of the many reasons why it is so easy to fall in love with the City of Lights. I still dream about the delicate but sweet rose-flavored macarons I ate at the famous Lauderee. As I continue perfecting my macarons, I was ready for the next challenge. It seemed like the natural next step to try to get even a fraction close to the amazing Lauderee macarons. 

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Therefore, if you have no trips planned to Paris any time soon, here is a quick recipe that can transport you from your very own kitchen! 

Macarons: Will yield about 30 sandwiched cookies

100g egg whites

130g Superfine Almond Flour ( I prefer Bob's Red Mill) 

130g Confectioner Sugar 

90g Granulated Cane Sugar

(I do not use cream of tartar but some people like to use a pinch to help reach stiff peaks for their egg whites) 

Directions: 

Step 1. There is a lot of controversy on whether you should age your egg whites or not. I have made macarons with and without aging, but I do tend to like when my whites have been aged for about 24 hours. 

Step 2: After aging for 24 hours, take egg whites out of fridge and bring to room temp while mixing other ingredients

Step 3: Measure out almond flour and confectioner sugar and put in food processor. Pulse a few times until the mixture is just incorporated and is a fine powder

Step 4: Put room temp egg whites in standing mixer with whisk head and beat on low speed (about level 4) for about 2 mins while slowly adding in the granulated sugar 

Step 5: once sugar is incorporated and its been about 2 mins, turn up power to medium speed (level 6) 

Step 6: Once the egg whites have beat for about 1.5 mins at level 6 speed, I would continue to stop and check to make sure the egg whites are not over-beaten. 

Step 7: Lastly, turn up to high speed (level 8) and add your GEL food coloring to whites. It is important to use GEL food coloring to keep the desired consistency 

Step 8: You might not need the full 2 mins on level 8. Keep checking until the whites have reached stiff peaks 

Step 9: Once whites have reached stiff peaks, slowly add a 1/3 of almond mixture into whites at a time. slowly folding the mixture until just incorporated. DO NOT STIR

Step 10: After all the flour has been incorporated, start gently dragging the mixture with your spatula on the side of the bowl to knock some of the air out. I like to keep doing this until there are very little bubbles in the mixture while checking the consistency. The batter should flow slowly and take a few seconds for ribbons to dissolve back into mixture 

Step 11: Once reached desired consistency, put into piping back with 1/2 inch round head with some streaks of food coloring in the inside of the bag to get the "swirls" 

Step 12: Pipe mixture onto silicone mat and leave the macarons to sit for about 30 mins until skin develops 

Step 13: Preheat oven to 305-310F 

Step 14: Place macarons in oven once skin has formed for about 10 mins. After 10 mins keep checking to see if "feet" move. If they move, continue to bake and keep checking 

Step 15: Once baked, leave the macarons to cool before removing from silicone mat 

Rose-Flavored Buttercream Frosting (Derived from Cupcakes & Dollies): 

150g unsalted butter softened ( I prefer Vermont Creamery which has 86% fat content)

340g icing sugar, sifted 

2 tbsp whole milk (or until just slight thickness) 

1.5-2 Tbsp Rose Water (add a little bit at a time to reach desired taste) 

Buttercream should be just thick enough so that it holds it shape and won't easily drip/melt off macarons 

Beat butter for about 5 mins until a light, pale color (almost white) 

Add in about half of the powder sugar, and continue to beat for another 5 mins 

Add in the rest of the powder sugar, and continue to beat until sugar is incorporated and reached pale color 

Slowly add in milk (and food color if desired) to reach slightly thick consistency 

Slowly add in rose water to get desired taste and consistency (you might need to add in a little more powder sugar if cream gets too thin) 

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Let me know what you all think and how your attempts turn out by leaving your comments below :)