December 16, 2010

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!

15 comments :

  1. Can you believe Ive never tried a macaroon, upon google searching I found your blog! lol I want one now! =D

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  2. Oh they are absolutely amazing! you have to find them and try them now! Then you might become as obsessed as I am :-)

    Lilit

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  3. I loooooooovvvvvveeeee Macarons. My favorite for tea time. I bought yesterday a few sweets; Fig with hazelnut, champagner and rosewater macarons. Mmmmmmhhhh.

    For that love I follow you and hope you show more!

    xxx, Sandra

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  4. I have to admit that I've NEVER tried macaroons! I know, it's a crime! I really want to try them out and since you have posted a great recipe, I will try to rustle some up in the New Year! x

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  5. @Sandra - I will definitely do more recipes, there are so many different flavours that I want to make, I'll have to show more for sure!

    @Liparazzi - I hope the recipe's a success, and let me know how they turn out. You'll love it, I'm sure.

    xo

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  6. I've never tried macaroons but they look yummy!! :) x

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  7. Hi Lilit,

    I want to make some of these gorgeous yum morsels for some Bear ladies coming over next Tuesday night (still deciding between Rosewater and the latest choc-hazelnut).
    When you "age" your egg whites overnight I was assuming for example in a bowl with a lid or clingwrap? OR do they need the air circulating therefore uncovered? and that's still okay in this summer heat to leave them out ?

    Cheers,
    Kath

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  8. Hi Lilit,

    I want to make some of these gorgeous yum morsels for some Bear ladies coming over next Tuesday night (still deciding between Rosewater and the latest choc-hazelnut).
    When you "age" your egg whites overnight I was assuming for example in a bowl with a lid or clingwrap? OR do they need the air circulating therefore uncovered? and that's still okay in this summer heat to leave them out ?

    Cheers,
    Kath

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  9. Hi Kath, I usually put them in a bowl and put a lid on it. Though feel free to just put the eggwhites in a microwave safe bowl and nuke them for 10 seconds. Basically what this (and the o'night aging) does is remove the moisture from the eggwhites so you get a really fluffy eggwhite.

    Also if you're still deciding between which one to make, the choc-hazelnut ones are much easier in my opinion. I just find the batter of the rosewater one a bit too runny to work with, probably due to the added food dye and essence.

    Oh and when measuring the powedery stuff, make sure you use a coffee mug to measure it, coz without actually having kitchen scales the grams I've put in the recipe are estimates only. Picture of the coffee mug I use is in the choc-mint macaroons recipe.

    Let me know how you go!

    Lilit
    xo

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  10. I've always read your blog for the makeup :). But gosh darnnit, I'm going to bake some macaroons now!

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  11. Am planning a girl's nail painting party soon and I am going to attempt to make these. How pretty and girly! Perfect for the theme. I'll do a test run and come back and let you know how things went. Quick question, what exactly is castor sugar? I thought I knew baking pretty well, but I haven't heard of it before.

    I love your blog!
    xoxo,
    Kassandra

    www.aposhmess.com

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    Replies
    1. Ooh that sounds perfect, nail painting party!
      Good luck with the macaroons... and caster sugar is just the plain white every day sugar, nothing special. Good luck!

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  13. Hi Lilit,
    Thanks to you I tried to make macaroons by myself and they were delicious!

    You can check them on my blog if you want to (http://thesaltymonkey.com/?p=655) and I hope you don't mind I linked your blog in my post.

    Cheers,
    Nadia

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  14. Hey! :)

    Mine name's Alicia, but I go by CiCi, and I run a fashion blog with my BFF. I love your blog! I adore macaroons and makeup -- just a little too much. <3 Maybe check out our blog too, if you want. :] We follow back!

    Thanks luv, stay flawless!

    -CiCi XO

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