Rose Almond Macarons

Difficulty:

Prep Time: 1 hour 30 minutes

Cook Time: 25 minutes

Makes approximately 65 Macarons...

225g (1 ¾ c.) Almond Flour

350g (3 c.)Confectioners Sugar

3 Large Egg Whites

Red Food Coloring
1/4 tsp. Pure Rose extract

1/4 tsp. Pure Almond extract

200g (1 c.) Sugar

70g (1/3 c.) Water

4 Large Egg Whites

1 pinch Salt

•Preheat oven to 275°F

•Sift together Flour and Sugar into a med-large mixing bowl to remove any lumps.

• Add Whites, food coloring and Rose/Almond extracts; whisk together into a thick batter.

•Combine Sugar and Water in a small saucepan and heat on med-high.

oKeep a candy thermometer inside to monitor temperature.

•Whisk in electric mixer on medium-low (4) speed while Sugar syrup heats, and when it passes 230°F, turn mixer up to bring whites to soft peaks.

oSoft peaks means when you stop the mixer and lift up the whisk, the whites take form, but do not hold firm.

•When sugar syrup reaches 240°F, stream into egg whites and turn up mixer to med-high for 10 seconds then turn off and remove bowl.

•Add 1/3 whites to Almond batter, gently folding in with a spatula…then remaining 2/3.

•Add to a piping bag fitted with a 5mm round pastry tip.

• Hold tip straight, ½” above the silpat and gently squeeze batter out into 1 ½ - 2” wide discs, finishing with a circular swoosh, leaving no point.

•Allow to rest for 15-20 minutes before baking to create a ‘skin’ that will not stick to your finger when touched gently.

•Place Macarons in oven for 6 minutes then turn and rotate pans in oven so they cook evenly. Bake 6 more minutes on the other side.

•Remove and cool completely before removing with a small offset spatula.

Rose Almond Buttercream

50g (1/4 c.) Sugar

90g (1/4 c.)Creamy Honey

2 Large Egg Whites

1/4 tsp. Pure Rose extract
1/4 tsp. Pure Almond extract

6 oz. (12 T) Butter, room temperature

•Whisk Sugar, Honey, Whites and Rose/Almond extracts in bowl of electric mixer over double boiler (pot of simmering water) and whisk until mixture becomes hot to the touch.

•Transfer to mixer and whisk on med speed 2-3 minutes until it thickens & cools enough not to melt butter. Switch to paddle and begin incorporating butter 1 Tbsp. at a time.

•Once all butter is incorporated, increase mixer speed to med-high (7) until buttercream firms up.

•Transfer to piping bag, adding a quarter size do on alternate rows, then sandwich, pack into plastic containers and store in freezer.
Defrost in refrigerator 3 hours, or 30 minutes at room temperature.

Friday, Nov 11, 2011