White Rose Macarons
So this week my wonderful boyfriend bought me these beautiful white roses, so obviously I needed to make rose macarons to go with them.
Totally normal, right?
Right.
White Rose French Macarons
French Macarons:
212 g almond meal 212 g confectioners’ sugar 82 & 90 g egg whites, divided 236 g granulated sugar 158 g water
Rose Water Swiss Meringue Buttercream:
125 g egg whites
7 oz sugar
3 sticks medium temperature butter
1 t vanilla bean or vanilla extract
pinch of salt
TT rose water (I used about 1/4 c)
French Macaron Babes:
measure out your ingredients people, this is so important! sift your almond meal and powdered sugar together into a large bowl. add in 82g of the egg whites and mix with a wooden spoon until it is a paste
boil the granulated sugar and water until 248F degrees on a candy thermometer. when the sugar is around 240F degrees, begin to whip your 90g of egg whites with a sprinkle of granulated sugar in a stand mixer on a low setting until soft peaks form.
pour the 248F degree sugar syrup slowly down the side of the bowl with the mixer on high speed. whip until the peaks are glossy, sturdy, and beautiful, don't over whip!
sacrifice 1/4 of the egg whites into the almond meal paste and incorporate until thoroughly mixed and the paste is fluffier.
slowly fold in the rest of the egg whites, make sure they are incorporated but don't over mix. you want the batter to be light and airy. place into a piping bag and pipe out pretty little rounds onto a baking sheet lined with a silicone mat or parchment paper. let the macarons sit out for about an hour until the shells are sticky. i use this time to clean my kitchen, take a nap, and eat a whole pizza.
bake the macarons in an oven at 325F for about 9-12 minutes. mine took about 11, don't open the oven door, you'll mess with the oven temperature and your macarons won't turn out!
once you take the babes out of the oven the feet will fall a little, but that is normal. once they are cooled pull the macarons off with an offset spatula and sandwich those babies with rose buttercream!
Swiss Meringue Buttercream:
over a double boiler mix your egg whites and sugar with a whisk until foamy. the sugar should be dissolved and no longer granular, about 3 minutes.
whip the mixture on high until glossy and the bowl is no longer warm.
add the softened (not room temperature!) butter in pieces slowly, the frosting will look like it has broken but it will whip back up just keep adding butter and give the frosting lots of compliments.
after the frosting has whipped back up again and looks lovely add your salt and rose water. go easy with the rose water, you want to be able to taste it, but not break your frosting!