RECIPE: Macaron a La Rose

Rose macaroons with rose buttercream by Pierre Herme
ByJasmine BandaliMonday , 06 October 2014
Macaroons recipe, European/French, French dessert, French food, French recipe, Dessert ideas
© ©Bernhard Winkelmann
Macaroons recipe, European/French, French dessert, French food, French recipe, Dessert ideas

INGREDIENTS

FOR THE ROSE MACARON BISCUIT

300g powdered almonds

300g icing sugar

110g egg whites at room temperature

1 tsp red food colouring

300g granulated sugar

75mls mineral water 

110g egg whites at room temperature

FOR THE ROSE-FLAVOURED BUTTER CREAM

200g granulated sugar

75mls mineral water

150g whole eggs 

90g egg yolks

400g very soft butter 

4g natural rose essence 

50mls rose syrup 

METHOD

1 Begin preparing your macarons by sifting the icing sugar with the powdered almonds. 

2 Pour the first amount of egg whites and the food colouring, without mixing first, into this mixture. 

3 Place the sugar and the water in a saucepan and heat to 118C. 

4 As soon as the syrup reaches 115C, start beating the second amount of egg whites in a separate bowl. 

5 Pour the sugar mixture, once heated to 118C over the beaten egg whites. 

6 Beat and allow to cool to 50C. 

7 Incorporate this mix into the icing sugar, almond, and egg white mixture.

8 Pour the mixture into a pastry bag with a plain tip, fitted with a number 11 nozzle.

9 Pipe the mixture into circles, about 3 ½ cm in diameter,  spaced at 2cm intervals on baking sheets lined with parchment paper. 

10 Tap the baking sheets on a work surface covered with a kitchen towel. 

11 Allow the biscuits (shells) to form a crust for at least 30 minutes. 

12 Preheat your oven to 180C. 

13 Bake for the shells for 12 minutes. During that time open the oven door twice, quickly. 

14 Remove the shells from the oven, sliding the sheets of parchment paper with shells, off onto a work surface. 

15 Allow to cool.

16 Prepare rose buttercream by bringing the water and sugar to the boil in a saucepan. 

17 When it boils, clean off the edges of the saucepan with wet pastry brush. 

18 Let the mixture reach 120C.

19 Beat the whole eggs and yolks in a bowl until light and creamy. 

20 Pour your sugar syrup into this mixture. 

21 Keep beating using a hand mixer until it has cooled completely. 

22 Place the butter in the bowl of a food processor. 

23 Mix and then beat until creamy.

24 Incorporate the egg mixture. 

25 Keep beating until the cream is smooth, then add rose essence and rose syrup. 

26 Beat vigorously until smooth.

27 Immediately pour the cream into a pastry bag fitted with a number 11 plain tip.

28 For each macaron, garnish one shell liberally with the ganache, then cover with a second shell. 

29 Store in refrigerator for 24 hours. Remove 2 hours before serving.  

TIP 
To cook the sugar properly, it is extremely important to remove the spatters by means of a pastry brush that has been soaked in water. 

PIERRE’S TOP TIP FOR MACARON SUCCESS

1 Select high quality almonds and grind them yourself, so that you obtain the ideal consistency.

2 When you have piped your macaron shells on to the baking trays, lift up the trays one by one and rap them lightly on the work surface covered with a kitchen towel to flatten out the points and allow for even cooking.

3 Allow the shells to stand at room temperature for about 30 minutes until a skin forms on the surface before placing in the oven. The batter should not stick to your finger.

4 As soon as you take the macarons out of the oven, slide the baking parchment from the tray on to the work surface to stop them from continuing to bake.

5 Once assembled, place the macarons in the fridge for 24 hours before serving and always serve at room temperature.

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