Rose Macarons


After my success with Matcha Macarons, I have been wanting to try some other flavoured macarons. As I previously had some leftover dried rose buds from my Rose Chiffon Cake, I decided to try baking some rose macarons.

Recipe with Pictures

Makes about 20 pieces of macarons

Ingredient list:

  • 60g of almond meal
  • 80g of icing sugar
  • *Optional choice of flavour and/or colour: about 3g of dried rose buds cut into small bits and red colour

For the Meringue:

  • 55g of egg whites
  • 50g of caster sugar
Rose Macarons - Ingredients needed!
Ingredients needed!

Rose Macarons - rose flavour

For the Rose Buttercream (Filling):

  • 60g of unsalted butter
  • 30g of icing sugar
  • 3 tsp of water (infused with some dried rose buds)
  • ½ tsp of rose essence
  • *Optional colouring: red

Rose Macarons - ingredients needed for rose buttercream

My Oven Settings:

140°C; top and bottom heat; about 19 minutes then reduce to 120°C for 5 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

For the Macarons:

1. Prepare all the equipment you need before hand. For example, place the piping bag in a large jar for easier filling of macaronage later, line your tray with baking paper. (I feel that this is an important step because you do not want to leave your macaronage sitting while you scramble to prepare these things last minute).

Rose Macarons - preparation

2. Blend or sift almond meal, icing sugar and choice of flavour and leave it aside.

Rose Macarons - sift dry ingredients

3. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till soft peak. Add your choice of colouring to the meringue and beat till stiff peaks. If you do not want to add colouring, beat the meringue till stiff peaks straight.

Rose Macarons - add colouring

4. Pour the almond/icing sugar mixture to the meringue in three parts and start folding it in.

Rose Macarons - fold almond mixture

5. Fold till the macaronage falls off your spatula in a “V” shape when you scoop it up AND when the macaronage “closes” together in a few seconds when you draw a line across it.

6. Fill the piping bag and pipe out the macaronage.

Rose Macarons - piped out!

7. Tap the piped out macaronage on the counter top for a few times to burst the bigger bubbles and (optional) use a toothpick to burst the small bubbles.

8. Leave it to rest until it is tacky to touch ie. no macaronage sticks on your finger when you lightly touch it. It should become matt and dull when dried.

9. Bake it in a preheated oven at the settings mentioned above.

Rose Macarons - in the oven

10. Cool the macarons in the baking tray for about 5 minutes then try to remove it from the baking paper. If it is cooked, it would be removed easily and leave a clean mark on the baking paper. If not, pop them back into the oven for a few more minutes.

11. Cool the macarons fully before piping fillings onto them.

Rose Macarons - piping

For the Rose Buttercream:

1. Whisk all ingredients together till soft-stiff peak. Add colouring if desired.

Rose Macarons - whisk everything!

2. Refrigerate till firm before piping onto the macarons.

Rose Macarons - rose buttercream

 

Recipe Only

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Makes about 20 pieces of macarons

Ingredient list:

  • 60g of almond meal
  • 80g of icing sugar
  • *Optional choice of flavour and/or colour: about 5g of dried rose buds cut into small bits and red colour

For the Meringue:

  • 55g of egg whites
  • 50g of caster sugar

For the Rose Buttercream (Filling):

  • 60g of unsalted butter
  • 30g of icing sugar
  • 3 tsp of water (infused with some dried rose buds)
  • ½ tsp of rose essence

My Oven Settings:

140°C; top and bottom heat; about 19 minutes then reduce to 120°C for 5 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

For the Macarons:

  1. Prepare all the equipment you need before hand. For example, place the piping bag in a large jar for easier filling of macaronage later, line your tray with baking paper. (I feel that this is an important step because you do not want to leave your macaronage sitting while you scramble to prepare these things last minute).
  2. Blend or sift almond meal, icing sugar and choice of flavour and leave it aside.
  3. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till soft peak. Add your choice of colouring to the meringue and beat till stiff peaks. If you do not want to add colouring, beat the meringue till stiff peaks straight.
  4. Pour the almond/icing sugar mixture to the meringue in three parts and start folding it in.
  5. Fold till the macaronage falls off your spatula in a “V” shape when you scoop it up AND when the macaronage “closes” together in a few seconds when you draw a line across it.
  6. Fill the piping bag and pipe out the macaronage.
  7. Tap the piped out macaronage on the counter top for a few times to burst the bigger bubbles and (optional) use a toothpick to burst the small bubbles.
  8. Leave it to rest until it is tacky to touch ie. no macaronage sticks on your finger when you lightly touch it. It should become matt and dull when dried.
  9. Bake it in a preheated oven at the settings mentioned above.
  10. Cool the macarons in the baking tray for about 5 minutes then try to remove it from the baking paper. If it is cooked, it would be removed easily and leave a clean mark on the baking paper. If not, pop them back into the oven for a few more minutes.
  11. Cool the macarons fully before piping fillings onto them.

For the Rose Buttercream:

  1. Whisk all ingredients together till soft-stiff peak.
  2. Refrigerate till firm before piping onto the macarons.

 

Note:
I used salted butter for the buttercream and this resulted in a quite salty buttercream. Yucks! It still tastes good but it would be better with unsalted butter.

Comments: 

Due to the addition of dried rose bits to the macaron shells, these shells have a pleasant tinge of rose flavour. It is not too strong, just subtle enough for you to taste it, which I like.

On the other hand, I do not like that this rose buttercream melts way too easily. I had to refrigerate it a few times halfway during piping so that it remains in the piping consistency. When the temperature becomes too hot, the buttercream “leaks” its cream and I think it becomes messy. Hence, I would find another recipe for this rose buttercream the next time I try baking rose macarons.

Overall, this rose macarons taste a tad too sweet to my liking. Yes, I know macarons are supposed to be SWEET but this is wayyyy too sweet! I prefer my matcha macarons, or maybe lemon macarons next? Haha.

Rose Macarons - final product 1

Rose Macarons - final product 2

Recipe Source: Adapted from a certain Mr Daniel Leong from a FB baking group (Macarons)
Matcha Macarons (Rose Buttercream)


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Rainbow

A novice baker =)

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