Ingredients with Measurements:
- 1 1/2 cups powdered sugar
- 1 cup almond flour
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 tsp rose extract
- Pink food coloring
For the Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp rose extract
- Pink food coloring
Special equipment needed:
- Piping bag
- Piping tip
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. In a food processor, pulse together the powdered sugar and almond flour until well combined.
3. In a large mixing bowl, beat the egg whites until frothy. Add in the granulated sugar, cream of tartar, and rose extract. Beat until stiff peaks form.
4. Sift the almond flour mixture into the egg whites. Using a rubber spatula, gently fold the mixture together until well combined.
5. Add in a few drops of pink food coloring and continue to fold until the mixture is evenly colored.
6. Transfer the mixture to a piping bag fitted with a piping tip. Pipe small circles onto the prepared baking sheet, leaving space in between each one.
7. Tap the baking sheet on the counter a few times to release any air bubbles.
8. Let the macarons sit at room temperature for 30 minutes to form a skin.
9. Bake the macarons for 15-18 minutes, or until the tops are firm and the bottoms are lightly browned.
10. Let the macarons cool completely on the baking sheet.
11. While the macarons are cooling, prepare the filling. In a large mixing bowl, beat the butter until creamy. Gradually add in the powdered sugar, rose extract, and pink food coloring. Beat until well combined.
12. Transfer the filling to a piping bag fitted with a piping tip.
13. Once the macarons are cooled, pipe the filling onto the flat side of one macaron. Top with another macaron to create a sandwich.
14. Repeat with the remaining macarons and filling.
Time:
Preparation time: 45 minutes
Cooking time: 15-18 minutes
Temperature:
Preheat oven to 300°F
Serving size:
Makes approximately 24 macarons
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 16g
Protein: 2g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or pistachio flour.
- Rose extract can be substituted with vanilla extract or almond extract.
Variations:
- Add edible rose petals to the filling for added texture and flavor.
- Use different food coloring to create different colored macarons.
Tips and tricks:
- Make sure to sift the almond flour mixture to ensure a smooth macaron.
- Let the macarons sit at room temperature to form a skin before baking to ensure a smooth surface.
- Use a piping bag with a small tip for precise piping.
Storage instructions:
Store the macarons in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Let the macarons come to room temperature before serving.
Presentation ideas:
Arrange the macarons on a decorative platter or cake stand.
Garnishes:
Garnish with edible rose petals or gold leaf.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the macarons are cracking, it may be due to overmixing the batter or not letting them sit at room temperature before baking.
- If the macarons are not rising, it may be due to undermixing the batter or not using fresh egg whites.
Food safety advice:
Make sure to use fresh ingredients and properly store the macarons in the refrigerator.
Food history:
Macarons originated in Italy and were brought to France in the 16th century. They became popular in France during the 19th century and have since become a popular dessert around the world.
Flavor profiles:
Rose Crown Macarons have a delicate almond flavor with a hint of rose.
Serving suggestions:
Serve as a dessert or as a sweet treat with tea or coffee.
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