Macaron à la rose: My life is sweet!

 This cute little cookie is so  adorable, and there are many possibility in flavoring it.  Making macaron is something I love to do ^^. 

This time I just go for something so sweet, both in appearance and flavor, "Rose". The pale color of macaron and a rose petal is show stopping, and rose fragrance from the buttercream is intoxicated, well you can imagine that you're in the rose garden. 
Actually I try to make it many time (3 batches), well, most of them were disaster, because they cracked or didn't have feet at all, and it made me wonder. Until I remember that the problem could come from the fact that I use new brand of almond powder. My macaron batter are runny even I believed that I didn't over work it. I didn't know what when wrong.
But I'm lucky enough to remember that my friend once told me that this kind of problem can come form the moisture in the almond powder too (Thank You Bau). 
I never had to dry the almond powder before using it, just put them in the food processor is enough for me, but if it's the way to make thing right I try ^^.
And yes, I can get back on track again, my macaron come out of the oven beautifully.
If you have the same problem, drying the almond powder is a thing to try. Just preheat the oven to 150C and place the almond powder on a baking sheet, put the sheet into the oven and turn off the heat, you will need 5-10 minutes or until your almond powder is dry (it will be easy to rub between your finger without pack into a large crumb).
For the look of my macaron, if you want to recreate it use the petal from the rosebuds tea , and don't worry that it's gonna be hard and brittle because, it will be soften after baking and refrigerate, you won't believe it's a tea.
Well, finally I can make macaron again, haha, and I hope you will love this little cookie too.

Macaron à la rose

Ready to enjoy!

Macaron à la rose

Makes about 25 pairs

 Rose macaron

60g ................................ Almond powder

90g ................................ Icing sugar

50g ................................. Egg whites 

33g ................................. Sugar

......................................... French pink rosebuds tea 

......................................... Pink food coloring

La crème au beurre à la rose

60g ................................. Egg

40g ................................. Sugar

115g ................................ Unsalted butter, soft

¼ tsp .............................. Rose water 

Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.

 Beat the egg whites in the clean dry bowl until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.

Add the color, and whisk to combine. Sift 1/3 of the almond flour mixture into the meringue and fold to combine. 


Sift in the remaining almond flour in two batches. Don’t overfold, but fully incorporate your ingredients.
 Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806).
Pipe 3.5 cm rounds onto baking sheets lined with nonstick liners (or parchment paper).

When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter), place the rose tea petals on top of half of the macarons.

Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 150°C. Bake for 16 minutes (baking time can be varied, from 12-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.


Make the rose butter cream:

 Put egg and sugar in a bowl over a pan of simmering water.
Beat until thick and very warm to touch (the temperature will be about 60 C).

 Take the bowl out of the pan and beat until cool.
Add the butter about 1 tbsp at a time, until fully combine.

Add the rose water (the amount of it, will depend on you, ^^, if yours is very fragrance you may need less), and pink coloring, beat until fully combine.

Sandwich the macaron shells with the rose buttercream. Refrigerate for 1 hour to firm up the buttercream and serve.

Macaron à la rose: My life is sweet!