The French Macaron 
Rose with Buttercream

The French Macaron 
Rose with Buttercream

195g: almond meal 
240g: icing sugar
120g: castor sugar
150g: egg whites
A few drops of rose water
Pink food colouring
The Filling
A buttercream icing

125g butter, softened
1 1/2 Cups of icing sugar
2 tablespoons of milk or cream
1 teaspoon of vanilla

Mix together until smooth.
Preparation: Line 3 trays with parchment paper and using a circle cutter trace circles onto the paper about 2 cm apart. Then turn the paper upside down as you don't want the outline of circle imprinting onto your macarons (yes, that happened in attempt Number 1)!

  1.  Using room temp egg whites ( that have been left out overnight), beat at a medium speed until white and stiff.  Slowly add sugar and continue to mixture until a peak forms.
  2.  Then fold in the sifted icing sugar, and almond meal (sift together, to ensure that it is super fine). Stir in Rose water and a few drops of food colouring (be careful)
  3.  Using a piping bag with a large round nozzle, scoop in the mixture. Place the noszzle in the centre of the circle and squeeze until the circle is filled with mixture. Then repeat...
  4. Tap the tray 3 times on the kitchen counter to release the air bubbles.
  5. Then leave your macarons to sit for 30 minutes to an hour. (Test: they should not be sticky to touch).
  6.  While they are standing, make filling and preheat oven to 325F.
  7. Drop to 300 when your ready to bake your macarons
  8.  Bake them one tray at a time- place the macaron tray onto another tray (this is Referred to as double tray baking)...
  9.  Bake for 5 minutes. Then using a wooden spoon, slightly wedge your oven open and bake for another 7- 10 minutes. Repeat for each batch. Remember before placing the next tray into the oven return the heat to 325F and then drop the oven to 300F 
  10. Let your macarons cool completely before removing from the tray.
  11. Sandwich your macarons together using the above filling and let them sit for a moment or two xo

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