Rose macarons

  • Author:
  • Date:
    20/3/14
  • Category:
  • Rose macarons
  • Rose macarons
  • Rose macarons
  • Rose macarons
  • Rose macarons
  • Rose macarons
Note:
Servings:
8-10
Total time:
2 h
Word from cook:
Rose macarons - with intense and great flavor!
Ingredients
For the macaron shells:
300 g ground almonds
300 g icing sugar
110 g liquefied egg whites
About 5 g red food colouring
+
300 g caster sugar
75 g mineral water
110 g liquefied egg whites

For the rose butter cream:
200 g caster sugar
75 g mineral water
150 g whole eggs
90 g egg yolk
400 g very soft butter
4 g rose essence
50 g rose syrup
Instructions

Yes admit I love desserts! But among my favorite desserts there is a special one – macarons. The recipe presented today is a recipe from the famous Pierre Hermes – Rose macarons!
First of all weight out the necessary quantity of egg whites into two bowls. Cover the bowls with film and pierce it with holes, using a sharp knife. It is best to prepare the egg whites a week in advance, so that they lose their elasticity. Set the bowls aside in the fridge.
Sift together the icing sugar and ground almonds. Split the vanilla pods in two. Stir the food colouring into the first portion of liquefied egg whites. Pour them into the bowl of icing sugar and ground almonds, but do not stir.
Bring the water and sugar to boil at 118 C. When the syrup reaches 115 C, simultaneously start whisking the second portion of liquefied egg whites to soft peaks.
When the sugar reaches 118 C, pour it over the egg whites before the meringue is fully formed. Continue whisking at high speed for another minute. Reduce the whisking speed to a medium speed and continue whisking the egg whites for about two minutes. You have just made an Italian meringue. Wait until the Italian meringue has cooled down to 50 C by the electronic thermometer and using a spatula, stir it into the mixture of icing sugar and ground almonds folding in the batter and stirring outwards from the middle to the sides, rotating the bowl in your hands as you stir. When the batter is just starting to turn glossy, it is ready. The batter should resemble slightly runny cake dough.
Spoon the batter into a piping bag fitted with a plain nozzle (plain No 11). Pipe rounds of batter 3,5 cm in diameter, spacing them 2 cm apart on baking trays lined with baking parchment. Rap the baking trays on the work surface covered with a kitchen cloth. Leave the shells to stand for at least 30 minutes until they form a skin.
Preheat the fan oven to 180 C then put the trays in the oven. Bake for 12 minutes, briefly opening and shutting the over door twice to let out the steam. Open the door first time after eight minutes, then a second time after 10 minutes. Out of the oven, slide the shells on to work surface.

For the rose butter cream: Bring the sugar and water to the boil in a saucepan. When it boils, clean the sides of the pan with a damp pastry brush. Heat the sugar to 120 C.
In a bowl whisk the eggs and egg yolks until they lighten in colour. Pour in the sugar at 120 C and continue whisking until it has cooled down completely.
Cream then whisk the butter in the bowl o the electric mixer until it thickens. Add the egg mixture and continue whisking to obtain a smooth consistency, then add the rose essence and rose syrup. Smooth the butter cream by whisking it briskly.
Immediately, spoon the cream into a piping bag fitted with a plain nozzle. Pipe a generous mound of ganache on to half the shells. Top them with the remaining shells. Store the macarons in the fridge for 24 hours. Remove from the fridge two hours before eating.
Enjoy it!

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