Rose Macaron :- Original Recipe From Pierre Herme
Macaron everyone?? I starting to do macaron since I was in first year working in Pangkor Laut Resort but what I learn basically is coconut macaron. I don't really enjoy to eat it as per se, because it is so sweet until one day one my old friend requested me to do macaron IF I want to make house warming, and so that was the time I intend to create the masterpiece for my friend in Limerick. I enjoy making it but not enjoy it that much because maybe I was baking that alots of time..so let me share with you what I have during my whole year of baking. :))
Rose Macarons – Pierre Herme
300g Ground Almonds
300g Icing Sugar
110g Egg Whites, aged
5g Red Food Colouring
300g Granulated Sugar
110 Egg Whites, aged
200g Granulated Sugar
90g Egg Yolks
400g Butter, very soft
4g Rose Essence (I used rose water)
50g Rose Syrup (natco brand)1. Mix the ground almonds and icing sugar together. Sieve into a large bowl. Mix the colouring into the first portion of egg whites and pour this onto the sugar/almond mixture but don’t mix in.
2. Pour the water and sugar into a saucepan and swirl together. Add the second portion of egg whites to a mixer fitted with the whisk. Cook the syrup to 118C. Once the mixture reaches 115C start the mixer on high. Once the syrup reaches 118C take straight of the heat and pour in a thin stream down the side of the mixer bowl continuing to whisk on high.
3. Continue to whisk the meringue on high until the side of the bowl is no longer hot. You still want it a little warm, around 50C. Add all of the meringue to the bowl with the almond sugar mixture.
4. Using a large spatula fold the mixture together until it starts to shine and forms a ribbon that stays visible for about 30 seconds.
6. Whilst the macarons are drying preheat your oven to 140C. Once ready bake the macarons for around 13 mintues. Remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells.
Rose Buttercream1. Add the sugar and water to a saucepan and cook over medium heat to 120C. Whilst the syrup is coming to temperature add the eggs and egg yolks to the bowl of a stand mixer with the whisk and whisk until the thicken and lighten in colour.
2. With the mixer still on slowly pour the syrup down the side of the bowl and continue to whisk until cooled.
3. Switch to the beater begin to beat in the butter at medium/high speed one or two pieces at a time. Once all the butter is beaten in and the buttercream is smooth beat in the rose syrup and essence.
I have got into the habit of blitzing the almond/icing sugar in a food processor for a short while, to try and make the store bought ground almond more finely ground.
If you overcook the syrup for the macarons you will end up with thick and hard shells so I always take the sugar off the heat one or two degrees early (it will reach the right temp off the heat).
If by the time you have piped one row you still have peaks, the batter needs more folding so put the batter back in the bowl and give a few (maybe 5) more folds.
If your butter isn’t warm enough your buttercream will look like scrambled eggs but persevere just beat on high for a couple of minutes until it smoothes out.