Raspberry Rose Macarons
Try this Raspberry Rose Macarons recipe, or contribute your own.
Try this Raspberry Rose Macarons recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 tablespoon whole milk
- 1/4 cup butter room temperature
- for the macarons
- 100 g egg whites
- 100 g granulated sugar
- 100 g almond flour
- 100 g powdered sugar
- few drops red food coloring
- 1 teaspoon rosewater (i got mine at a turkish food store)
- 1/4 cup white chocolate for topping
- 2 tablespoons dried rose petals for topping
- for the center bit
- 1/2 cup bonne maman raspberry preserves
- 1/2 teaspoon rosewater
- Carbohydrate 78.6567142237464 g
- Cholesterol 133.963125155306 mg
- Fat 64.1103415169892 g
- Fiber 0.116416668335597 g
- Protein 3.83530125056274 g
- Saturated Fat 40.0671949329591 g
- Serving Size 1 1 recipe (164g)
- Sodium 378.87783374977 mg
- Sugar 78.5402975554108 g
- Trans Fat 4.66818596243188 g
- Calories 897 calories
Step-by-step
- Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
- Heat a small pot of water over medium heat until it steams.
- In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
- Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
- Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form.
- Sift together almond flour and powdered sugar, then gently shake into meringue bowl. Add in red food coloring and rosewater.
- Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 3-5 seconds. So repeat process, and try the figure-eight again.
- Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter 3 times to remove any air bubbles.
- Pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
- While the macarons are baking, make the buttercream. Cream the butter in a standing mixer fitted with a whisk attachment.
- Add in the powdered sugar, whole milk, vanilla extract, and salt. Beat for 60 seconds, until the frosting is nicely whipped. If the frosting is too dry, add in another tablespoon of whole milk.
- Scoop mixture into a piping bag fitted with a ½ inch star tip. Once the macarons have cooled completely, pipe the buttercream around the perimeter of the underside of half of your macarons, leaving the center empty.
- Mix the raspberry preserves with the rosewater. Spoon a teaspoon of the rose-scented raspberry preserves into the center. Sandwich with another macaron. Repeat with all macarons.
- Melt your white chocolate in the microwave on low power. Drizzle it over your macarons, then top with dried rose petals!
A Baker's Journey: Raspberry Rose Macarons
The aroma of freshly baked macarons is a symphony of delicate sweetness and subtle floral notes. It’s a scent that transports me back to my grandmother's kitchen, a place filled with warmth, laughter, and the constant whirring of her old stand mixer. Creating these Raspberry Rose Macarons isn't just about baking; it's about weaving a thread of memory, a delicate balance of precision and passion, into every bite.
My journey into the world of macarons began as a simple attempt to replicate a pastry I'd tasted in a Parisian café. The experience was challenging, demanding both patience and precision. But the result, that first perfectly formed shell, that delicate crunch giving way to a creamy, intensely flavored center, was a revelation. It was a taste of triumph, a testament to the magic that happens when dedication meets culinary artistry. Since then, I've made countless batches, each one a lesson in refinement, a step towards perfection, a constant pursuit of that elusive, perfect macaron.
The elegance of the Raspberry Rose Macaron lies in its simplicity. The bright, tart tang of raspberries plays a delightful counterpoint to the soft, subtle fragrance of rose. The delicate shells, crisp and airy, provide the perfect foil for the rich, creamy buttercream filling. This recipe, refined over many attempts, represents the culmination of my experience, a culmination of hours spent perfecting techniques, tweaking measurements, and chasing that ideal texture.
Baking these macarons is a meditative process. Each step, from the precise whisking of the meringue to the careful piping of the batter, demands focus and attention. It's a process that teaches patience, a virtue that’s often overlooked in our fast-paced world. The precision required is remarkable; a slight deviation in temperature, humidity, or even the way you fold the batter, can result in cracked shells or unevenly cooked centers. This sensitivity only adds to the rewarding experience of finally achieving that perfect macaron.
Beyond the technical aspects, this recipe embodies a personal connection. The rosewater, a fragrant reminder of my grandmother’s rose garden, adds a special touch to the macarons, a sentimental note that transcends the purely culinary. These macarons are not just a dessert; they are a way to preserve and share memories, a link to the past, a connection to the people who have shaped me.
Making these macarons is a journey, a voyage of discovery and refinement. Each batch is a step forward, a refinement of skill, a deepening of understanding. And the final product, a delicate testament to precision and passion, is a reward in itself. The crunch of the shell, the smooth creaminess of the filling, the harmonious blend of raspberry and rose – it's an experience that I hope you’ll cherish as much as I do.
More than just a recipe, this is a story. A story of culinary exploration, a tale of dedication and perseverance, and a reflection of the warmth and love that infuses every aspect of my baking. So gather your ingredients, find your focus, and embark on your own journey to create these exquisite Raspberry Rose Macarons. The reward, both in taste and in the personal satisfaction of creating something beautiful, is well worth the effort.
