Rose Macaron Recipe

Recently, I bought a book filled with macaron recipes from Home Goods. I haven't tried it yet, but please try it and if it comes out successful, please leave a comment! Be sure to start preparation 1 day before. BTW, if you have any cool macaron recipes, please share! Makes 15 macarons.

INGREDIENTS

• For the Shells

  • 2 large eggs
  • 1/2 cup ground almonds
  • 3/4 cup confectioners' sugar
  • 1 1/2 tbsps superfine sugar
  • Pink food coloring

• For the Rose Ganache

  • 2/3 cup whipping cream
  • 2 tbsps rose water
  • 2 3/4 oz white chocolate
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  • INSTRUCTIONS

    To Make the Rose Ganache

    
    
    Put 3 heaping tsp of the whipping cream in a saucepan, add the rose water, and heat gently. When the mixture comes to simmering point, remove from the heat and set aside. Break the chocolate into small pieces and melt gently in a bowl over a pan of barely simmering water, then add the rose cream. Blend well, remove from the heat, and add the remaining cream. Chill in the refrigerator.
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    To Make the Shells

    
    
    Preheat the oven to 300°F. Finely grind the ground almonds and confectioners's sugar in a blender. Strain the mixture over a baking sheet and cook for 5-7 minutes. Let cool.In a mixing bowl, beat the egg whites into snowy peaks using an electric hand mixer. When they start to stiffen, gradually add the superfine sugar, beating constantly. Add a few drops of pink food coloring and combine until evenly dispersed. Strain the almond-sugar mixture over the egg whites and fold in using a silicone spatula.Fill a pastry bag with this mixture and pipe out 30 x 1 1/2-inch uniform circles onto a baking sheet lined with baking parchment. Let stand for at least 1 hour in a dry place until a crust forms on the surface, then cook for 10-12 minutes. Let the shells cool, then pour a trickle of water between the parchment and the baking sheet and remove the shells using a small frosting spatula.
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    To Assemble the Macarons

    
    
    Lightly whip the rose ganache using an electric mixer. Spread it over half the shells,then top with the remaining shells. Chill for 1 hour before serving.