I have a friend who loves rose water so she wanted me to make Rose water Macarons for her. This macaron recipe is perfect when you don’t need to make too many of them! She said they are excellent and melt in your mouth!
Make: 9-11 Macarons
65 grams powdered sugar
50 grams almond flour
1 large egg white, room temperature
20 grams (2 tablespoons) sugar
Rose Water Buttercream
3 tablespoon butter, room temperature
1/2 cup powdered sugar, sifted
3 tablespoons white chocolate chip, melted
1 teaspoon rose water
1. FOR THE MACARONS; Adjust oven rack to middle position and heat oven to 300 degrees. Line a baking tray with parchment paper. Set aside.
2. Pulse powdered sugar and almond flour in a food processor until combined, about 10 pulse. Sift mixture in a medium bowl. Set aside.
3. Whisk whites with a hand whisk until soft peak foam, add sugar 1 tablespoon at a time and continue whisking until stiff peak foam, about 5 minutes. Add pink color paste and whisk until well combined. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
4. Spoon the mixture into a pastry bag fitted with a medium round tip (I used wilton # 12).
5. Pipe small rounds with the bag perpendicular to the baking sheet. You’ll need to develop a rhythm that works for you so that your macs are similar in size. I like to count 1, 2, 3 then release pipe. Tap the bottom of the pan a few times on the work surface to flatten the tops and release trapped air.
6. Let stand at room temperature until the tops are no longer sticky to the touch, about 30 minutes to one hour (depends on humidity in your house).
7. Bake until macarons are crisp and firm, about 15 minutes, rotating halfway through,
8. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
9. FOR ROSE WATER BUTTERCREAM: In a medium bowl, whisk butter until smooth with a hand whisk, add powdered sugar and whisk until combined. Add melted white chocolate and rose water. Whisk until smooth.
10. Spoon the buttercream into a pastry bag fitted with a medium round tip (I used wilton # 12).
11. Sandwich 2 same-size macarons with the filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Recipe from Byron Talbott