Rose flavoured vintage pink macarons for the latest
Mactweets Mac Attack challenge (you might remember my
peach ones from last time). This time the theme is inspired by
Breast Cancer Awareness Month. The recipe is the same as before but with a rose flavoured filling (and pink colouring of course). Also, I made less filling this time as I had lots left over before.
INGREDIENTS
Shells:
175g icing sugar
125g ground almonds
3 large egg whites
75g caster sugar
A drop or two of pink food colouring
Filling:
50g unsalted butter at room temperature
100g icing sugar
2 tbsp milk
1 tsp rose water
1/2 tsp vanilla extract
A drop or two of pink food colouring
METHOD
1. Preheat the oven to 160°C/fan140°C/gas 3. Sift the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy and finally the pink food colouring.
3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.
4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
5. Meanwhile, make the rose filling. In a bowl, beat the butter until light and fluffy, add the milk, rose water, vanilla extract and food colouring then beat in the icing sugar. Use to sandwich pairs of macaroons together.
Makes about 20.
