Rosewater Buttercream Macarons

Rose! - it's not just for Turkish Delight!
I've been experimenting with some more traditional flavourings and came across a bottle of rosewater from Perilya at David Jones. I think it makes a wonderful subtle flavour - just don't go overboard with it or you'll venture into soapy tasting macaron territory.
Recipe after the jump...



Before you make your shells, make the filling - in this case a swiss rosewater buttercream.
Thanks to Sue at  youcandoitathome for this part of the recipe.

you'll need:

• 100 g sugar
• 2 extra large egg white
• 150 g butter, at room temperature
• 1 tablespoon rosewater essence

Place sugar and egg whites in a large heatproof bowl. Put the bowl over a saucepan of simmering water and whisk continuously until the sugar is dissolve. The egg mixture will be quite thick and sticky.

Place the egg white mixture into an electric mixing bowl. Using whip attachment, whip the egg white on medium-high speed until it reaches stiff peak and is glossy. The meringue should be cool at this point.

Change to paddle attachment (of electric mixer) and continue beating meringue at medium-high speed . While the motor is running, add small chunk of room temperature butter at a time. Continue adding all butter and keep beating until the butter is blended in and the buttercream is smooth, very smooth.

Put rosewater into buttercream and mix well to combine.

Stick it in the fridge then remember to bring it back to room temperature before you start piping otherwise it just gets way too difficult.

Making your shells:

This is made up of two parts - making the Tant Pour Tant (blended almond meal and icing sugar - also known as TPT) and making the meringue. I use the Italian Meringue (IM) method as it is more forgiving of any rookie errors.

Ingredients for making the TPT - this time with a twist

• 130g almond meal - try to buy this in bulk - i.e up to 1kg for better value, the small 1-200g bags end up working out at about $30-$40 per kilo, whereas a kilo can be found for $15-20. This can make about 200 complete macarons!

• 150g icing sugar - pulse this with the almond meal in a food processor or flour mill to make a nice fine powder
• approx 3 large (free range) eggs to yield 110g egg white . Use 55g for the TPT and 55 for the meringue

Making the IM

• 150g caster sugar you can probably use regular sugar, but I find this melts better in the pan
• 
37g water - I use a syringe or the digital scales to measure this (1ml=1g), if you're planning to use colourings and you don't have gel colourings, subtract a few ml of the water and replace it with the liquid colouring - 1-2ml/g for light colouring, 5-6g for a deep colour
• 55g egg whites. There is plenty of debate about using old egg whites aged 12-24 hours in a bowl on the kitchen bench or even longer in a container in the fridge. I have experimented with both, you can still make great macarons with fresh egg whites, but the aged egg whites do create better "feet". You can "fake" age the eggs by adding 1g of powdered egg white

1 - Make your TPT

Mix the Tant Pour Tant (TPT) with the fresh egg white in a bowl with a spatula until it forms a thick paste, cover with cling wrap and set aside. You can add extra food colouring here if you're going for  a really intense colour as colours can tend to fade on baking.

More Rose pink in the TPT mixture

2 - Make the Italian Meringue

• Pour your (aged) egg whites into a stand mixer bowl (make sure it is very clean) and insert the whisk attachment.
• Bring the caster sugar, water and food colouring to the boil in a small saucepan. 

just a little bit more pink...

• While this is heating up, get your thermometer into the pan and keep an eye on the temperature.

• When the sugar syrup reaches 115°C start whisking your aged egg whites at high speed into soft peaks. As soon as the syrup reaches 118°C slowly pour the syrup into the beaten egg whites in a thin stream. Don't let it hit the whisk or you'll end up with a load of spun sugar. 

• Continue whisking the IM in the stand mixer until it reaches a temperature between 50-55°C.

mmmmm peaks....

3 - Bringing the two together - a fragile union ;)

• With a spatula, fold roughly one-third of the IM into the paste you made earlier. This process is known as "Macaronnage", where you "sacrifice this third of the IM and knock out some of the air in the batter. Don't be shy at this point - you can be pretty rough here.

• Gently fold in the remaining IM into the TPT and combine until you have the right texture (it should be glossy and flow like lava). Try not to over-mix the batter at this point or it will get too runny and your shells could crack in the oven.

4 - Fill 'er up

Pegs and bag clips are your friend

• Get a friend to help or use a tall vase to fill a piping bag fitted with a size 11 round nozzle or a 10m hole, with the macaron batter and place some baking paper over a baking sheet. Slide your macaron template underneath and either secure the baking paper by placing four small dabs of macaron mix underneath the parchment paper in each corner or use small magnets or weights.

• Following your template, pipe out 3.5 - 4cm diameter circles onto the baking paper, give it a good whack from underneath to remove air bubbles and leave to dry for about 15-20 minutes to form a crust and are dry to touch. Don't get impatient like I did and stick them straight in the oven or they could easily crack.

5 - now we're cooking!

Cook each tray for 10-15 mins at 150°C (fan forced oven) - you'll soon get a feel for your oven and will know when to pull them out. To release steam, leave the oven door open slightly. I use the kitchen timer to go off every 5 mins and rotate the tray each time.

Happy feet!

• Once they are cooked, slide the baking paper onto a damp work surface - this helps you remove them from the baking sheet then leave them to cool on a wire rack.

6 - playing matchmaker

Arrange them on the rack and pair like sizes together. Using the piping back and a smaller nozzle, pipe a decent sized blob of your ganache onto the shell, put it's other half on top and twist slightly so that the ganache flows out towards the edge. When you pipe the ganache onto the shell always leave a little clearance around the edge.

7 - sample then store

Try out one of your creations as a reward - go on - you've earned it over the past few hours. Then store your completed macarons in the fridge at least overnight prior to eating so that the humidity helps the ganache to soak into the shell and allow the flavours to develop. I find egg cartons are great for storage and transport.

8 - enjoy the little buggers

Take some photos, instagram them, let people know that you conquered the fickle macaron. Then share them with friends and family and watch the enjoyment. Repeat as often as required.

Let me know how you go with yours in the comments below! Happy Mac-ing!

LVB