Imagine biting into a delicate macaron, its crisp outer shell giving way to a soft, pillowy interior, bursting with the tantalizing flavors of ripe raspberries and the delicate aroma of rose water. These Raspberry Rose Water Macarons are a true delight for the senses, combining the best of French patisserie with a touch of exotic allure.
Crafting these exquisite treats may seem like a daunting task, but fear not! With our easy-to-follow recipe, even the most novice bakers can create these melt-in-your-mouth morsels that are sure to impress. So, let’s embark on a delicious journey and explore the art of making these heavenly macarons.
Ingredients:
- 1 cup (100g) almond flour
- 1 cup (200g) powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp rose water
- 1/4 cup (60ml) raspberry puree (from fresh or frozen raspberries)
- Gel food coloring (optional)
For the Filling:
- 1/2 cup (115g) unsalted butter, at room temperature
- 1 1/4 cups (150g) powdered sugar
- 1 tbsp rose water
- 1/4 cup (60ml) raspberry puree
Instructions:
1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
2. In a food processor, pulse the almond flour and powdered sugar together until well combined and no lumps remain. Sift the mixture into a large bowl and set aside.
3. In a separate bowl, whisk the egg whites with a hand mixer until they start to foam. Gradually add the granulated sugar and cream of tartar, and continue whisking until stiff, glossy peaks form.
4. Gently fold the meringue into the almond flour mixture in three additions, being careful not to overmix. In the final addition, fold in the rose water and raspberry puree (and gel food coloring, if using).
5. Transfer the batter to a piping bag fitted with a round tip. Pipe the batter into 1-inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
6. Tap the baking sheets firmly on the counter to release any air bubbles, and let the macarons rest for 30 minutes to develop a skin.
7. Bake the macarons, one sheet at a time, for 12-15 minutes, or until they are slightly puffed and the tops are smooth and set.
8. While the macarons are baking, prepare the filling: In a medium bowl, beat the butter with an electric mixer until light and fluffy. Gradually add the powdered sugar and rose water, and beat until well combined. Fold in the raspberry puree.
9. Once the macarons have cooled completely, pipe or spread the raspberry rose filling onto the flat side of one macaron shell, and sandwich it with another shell.
10. Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld before serving. Enjoy these delicate treats with a cup of tea or coffee for the ultimate indulgence!
