I’ve never been a huge fan of rose but I’m beginning to love the its delicate and subtle flavour more and more.
I have never picked a rose macaron if I had to choose just one or two from a patisserie that has over ten flavours of macarons. After I made these macarons, I’ve changed my mind about them.
This is my first time making rose macarons. I wasn’t sure how J or I would take to them so I made them with a batch of my favourite chocolate macarons (just in case).
I didn’t have to worry that much for they were incredibly good. I think I ate more of the rose macarons than the chocolate ones, which is a big statement.
J and I had these macarons after a simple homecooked meal of ragu, potato galette and grilled mushrooms with olive oil and thyme.
That was our low-key Valentine’s day but to us, it couldn’t have gotten any better.
Recipe: Rose macarons
For the macaron shells recipe, please refer to my previous post. I used wilton red and pink food colouring for these.
Makes about 35 regular macarons
Recipe from Pierre Hermé Macarons book
The below recipe makes enough to fill about 70 macarons. I halved the recipe for my macarons.
200g caster sugar
75 g water
150g whole eggs, room temperature
90g egg yolk, room temperature
400g butter, room temperature, cubed
4g of rose essence (I used rosewater)
50g rose syrup
1. Mix caster sugar and water in a saucepan. Using medium high heat, boil the sugar syrup until it reaches a temperature of 120 °C.
2. In the meanwhile, beat all eggs with a whisk attachment at high speed until thick and pale. You can start doing so when the temperature of the sugar syrup is about 100°C.
3. When the mixer is still on, pour the sugar syrup in a steady stream. Continue to whisk the mixture on high speed until the mixture is cooled.
4. Switch to a paddle attachment and add in the room temperature butter (one or two cubes at a time) into the meringue. The butter should be soft but not melting. Continue mixing until the butter comes together. Don’t panic if the mixture looks curdled. Just continue mixing it on high speed and it will come together.
5. When the buttercream is smooth, add in the rosewater and rose syrup.