Rosewater macaroons

Yummy macaroons... all that's left of a batch of 25!

Perfect little rosewater macaroon

Yummy

As you can tell from my blog name, I looovve macaroons. And my love for those gorgeous little bites of deliciousness extends to not just eating them, but also making them. 

Right from the first blog where I read about people's (mis)adventures in getting them just right, I took it on as a challenge... luckily I've had success in making them almost every single time. The only time that I failed is because I substituted caster sugar for icing sugar (I didn't have any icing sugar at home), and the result was sooo bad I threw away the lot...

Anyway this is the recipe that has never failed me, including my little hints and tips. 

Macaroon shells

• 4 eggwhites - I use the whites from 70gram eggs, seperate them the night before and leave out overnight. 
• 2 x coffee mugs of icing sugar 
• 1 x coffee mug of almond meal (another name for almond flour) 
• 4.5tbs caster sugar 
• 1 drop of pink food colouring 
• 2 drops of rosewater essence 

To make the macaroon shells

• Sift the almond meal & icing suggar to combine 
• Beat the egg whites & caster sugar together until veery stiff and white peaks have formed 
• Fold the almong meal/icing sugar combo into the eggwhites until just combined. Do not overmix as this will make the batter too runny. 
• Add the pink food colouring and rosewater essence and quickly mix to combine. 
• Pipe 2cm sized circles of the batter on a baking tray lined wiht baking sheets. The macaroons will spread a bit so leave space between them. 
• Leave piped macaroons for about 15mins on the tray to develop a shell. 
• Bake macaroons for 15 mins in a preheated oven at 160 degrees. 
• Remove from oven, let it cool for 10mins before removing them from the tray. 

Rosewater ganache 

• 250gr white chocolate - cut into chunks 
• 1/3 cup cream 
• a drop of pink food colouring and a drop of rosewater essence

To make the ganache 

Combine chocolate and cream in a heatproof bowl oveer a boiling water until completely melted and combined 

Add the food colouring and essence 

Leave to cool and thicken. 

Use the ganache to sandwich 2 macaroon shells together and enjoy! This sould make about 25 macaroon (i.e. 2 x shells combined)

The pics in this post are ones I made on the weekend. Unfortunately I hadn't started blogging yet (lol) so I didn't take pics as I was making them. Next time I make them I will do a step by step post. 

If you end up using my recipe do tell me how they turned out, I'd love to hear other people's macaroon success stories!