I was reflecting on the macarons I saw throughout Paris at Pierre Hermé, Ladurée, Gérard Mulot, as well as those I made at Savour Chocolate and Patisserie school.  I think part of the attraction of macarons for me is the bold, strong colour and favour combinations.  So for my next macaron challenge, I wanted to be more daring in my selections.

In searching my pantry I came across some rose water.  I instantly knew that rose macarons would be the next feature.  Combining the delicate rose flavour, along with some essential food colouring, would certainly produce quite an attractive shell.

For the filling, I initially considered a nice simple vanilla buttercream.  But after some thought, I considered complementing the rosy colour with a berry filling.  I took some inspiration from Fanny at Foodbeam and one of her macaron posts, and raspberry cream was born.
The macaron batter used was the same as the lemon macarons I made recently.  The only key difference was resting time.  I was able to let this batch sit for closer to an hour before baking.  The outcome for these blushing delights?  A slightly more prominent foot.   You cannot be disappointed with that?

rose-macarons-21{ Rose macarons }

* Ingredients *

100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Rose pink food colouring
2 teaspoons rose water
For the syrup:
150g sugar and 50ml water

* Directions *

Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, add the food colouring and flavouring.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.

Pipe macarons on lined baking sheets. Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

roses{ Raspberry cream }

* Ingredients *

120g white chocolate, chopped
1/2 cup heavy cream
2 tbs good quality raspberry jam (St Dalfour)

* Directions *

Heat cream until bubbles form around the edge of the pan.  Pour cream over the chocolate.  Let sit for 2-3 minutes and then stir.  Add the raspberry jam and continue until just mixed.  Let cool then transfer to the refrigerator to thicken.