Nga Nguyen

Rose macaron

To celebrate the first week of distance learning, the kids asked for an afternoon tea party. Yes, of course! We had lemon blossom cupcakes, rose macarons, and earl grey chocolate macarons. Let’s get the party started!

Rose macaron

(Adapted from Pierre Herme’s Macarons)

For about 25 macarons:
100 g egg white (about 3 egg whites, aged 1-7 days in the refrigerator)
50 g sugar
2 drops of red food coloring gel
110 g almond flour
200 g confectioners’ sugar

For the rose butter cream:
70 g sugar
25 g water
30 g egg yolks (about 2 egg yolks, at room temperature)
50 g egg (about 1 egg, at room temperature)
115 g butter (at room temperature)
A few drops of rose extract

To make the macaron shells:

  1. Line 2 baking sheets with parchment papers or Silpat mats.
  2. In a small bowl, mix 50 g sugar with food coloring gels. Set aside until it’s completely dry.
  3. In a large bowl, sift almond flour and confectioners’ sugar.
  4. In a medium bowl, use a handheld mixer to beat egg whites while slowly adding the colored sugar until stiff.
  5. Use a spatula to fold egg white mixture into sugar-almond flour.
  6. Pour the batter into a pipping bag fitted with a medium plain tip.
  7. Pipe small rounds onto lined baking sheets.
  8. Gently tap the baking sheets on the counter to remove bubbles trapped inside macaron shells.
  9. Let the shells rest for at least 30 minutes.
  10. Preheat oven to 300 F.
  11. Bake for 12-14 minutes.
  12. Let the shells cool completely on the baking trays.

To make the rose butter cream:

  1. In a small saucepan, bring 70 g sugar + 25 g water to boil and heat to 250F.
  2. In a medium bowl, use a handheld mixer to beat 1 egg + 2 yolks until light and fluffy.
  3. Slowly add the hot sugar while continuing to whisk until the mixture has cooled down completely.
  4. In a medium bowl, use a handheld mixer to cream the butter.
  5. Add the sugar-egg mixture to the butter and continue whisking in high speed until pale and fluffy.
  6. Add the rose extract.
  7. Immediately spoon the cream into a piping bag fitted with a plain tip.
  8. Refrigerate for about 30 minutes.

To assemble:

  1. Pipe a generous amount of rose butter cream on half the shells.
  2. Top them with the remaining shells.
  3. Refrigerate for 24 hours.
  4. Remove from the fridge about  30 minutes before serving.