I love the flavour of Rose. I think it’s the ultimate in feminine charm and so was a must make for the Naming Ceremony of my friend whose daughter’s name is India Rose. I’ve used a simple Rose flavoured buttercream in this recipe because I made some Rose Cupcakes on the same day but you could use a chocolate ganache as I did with the Bucks Fizz (Orange) Macaroons or simply some whipped cream. Instead of almonds, try a ground pistachio version with chocolate mousse.
- 125g icing sugar
- 125g ground almonds
- 110g caster sugar
- 80g egg whites
- 2 tbsp Rosewater
- Pink food colouring in powder or paste form
- 200g icing sugar
- 75g butter
- 1tbsp whole milk
- 2 tbsp Rose Syrup
- Food Processor
- KitchenAid with whisk attachment or a handheld electric whisk
- 4 baking trays lined with greasepoof paper
TO MAKE THEM
- Draw circles of your desired macaroon size onto the greaseproof paper using a dark pencil. Turn the paper over and then set aside. (Basically if you pipe on top of the pencil, it will leave unsightly marks on the underside of your macaroons). For this recipe, I made mine about 1 inch wide so pipe just under that size as they spread a little.
- Measure out the caster sugar and Rosewater into a small heavy bottomed pan and set aside.
- Prepare a large piping bag with a 1cm nozzle and set aside.
- Put the ground almonds into the food processor and give them a quick blitz to break up any lumps.
- Add the icing sugar, and food colouring and give it another quick blitz. Note – Put more food colouring in than you want the colour to be. It will look quite a garish version of orange but the next steps will tone it down.
- Add 40g of egg whites and blitz again until it’s all well combined. It should be a smooth, thick paste.
- Whisk the remaining 40g of egg whites til you get soft peaks form.
- Turn the heat on for the saucepan with the sugar and water that you set aside earlier. Let the sugar melt on a low heat and then turn the heat up slightly and boil the mixture til it is syrupy and thicker. It will be 115C on a sugar thermometer when ready.
- Give the egg whites a quick whisk to bring them back together and then slowly add the sugar syrup as close to the centre of the bowl as possible. Keep mixing until this is smooth and shiny and makes stiff, glossy peaks.
- Tip the paste mixture out of the food processor into a large bowl and add the glossy egg whites to this until it is all well combined.
- Spoon this into a piping bag and then pipe blobs onto your prepared greaseproof paper.
- When you have finished piping, pick the tray up and then let it drop on to the work surface. Do this a few times to flatten any tips left from piping and immediate air bubbles.
- Put the baking trays in a cool place for about 30-40 minutes.
- At this point put the oven on to 170C and make the filling.
- Beat the butter in the KitchenAid til it’s fluffy – about 2 minutes on setting 3.
- Add the icing sugar, cover with a tea towel and blitz again on a slow speed (2) and then fast (4) til it’s fluffy. Add the milk and rosesyrup. The consistency should be slightly thinner than butter cream otherwise your macaroons will crack when you sandwich them together.
- Bake one tray on the middle shelf with the door slightly open for 10 minutes. Any longer and then will brown at the edges.
- Take the tray out and then close the oven door to get it back up to 170C before you bake the next batch in the same way.
- Once the macaroons are cool, sandwich them using the buttercream.