Friday, June 17, 2011
Rose and Lemon Creme Macarons - French Style!
This week I had the wonderful opportunity to make french style macarons for my dear friend Kimber. She really does love them, and I hoped my paltry attempt would be at the least, edible. Well it was! Not nearly as hard as I had thought they would be, so it goes to show, don't believe the hype, ignorance is bliss, just go for it!
Rose and Lemon Creme Macarons
3/4 c ground almonds
1 c powdered sugar
2 large egg whites
1/4 c superfine or bakers sugar
1/2 tsp rosewater
1/8 tsp rose paste*(found in asian food stores)
red food color if necessary
Place ground almonds and powdered sugar in food processor and process until very very fine. Sift into bowl. Line two cookie sheets with parchment paper.
Place the egg whites in large bowl and whip until holding soft peaks, gradually add in superfine sugar to make firm, glossy meringue, beat in rose paste and rose water, add food coloring if necessary to reach YOUR ideal shade of pink.
Using a mixing spatula, fold the almond mixture in a third at a time. When all dry ingredients are thoroughly combined, continue to cut and fold the mix until it forms a shiny batter with a thick ribbon like consistency. This is very important, under mix and it won't have that smooth top and frilly foot when baked. Over mix and it won't hold its shape at all.
Pour batter into a pastry bag fitted with a 1/2" round plain tip. Pipe 32 small circles onto the prepared cookie sheets. TIP: trace with pencil a small circle 1 1/4 inch on the parchment paper, turn paper over and you have your guidelines for your circles.
Bang the sheets firmly on the counter to remove air bubbles. Let the macarons stand at room temperature 30-45 minutes, to let them dry out a bit, until the surface no longer sticks to your finger when touched. Preheat oven to 325 degrees.
Bake one sheet at a time in preheated oven for 10-13 minutes, cool 10 minutes. Carefully peel off parchment paper and let cool completely.
Rose Creme Filling
1/2 c butter, softened
1 1/2 c powdered sugar
1 tsp lemon zest
juice from one lemon
Cream butter and powdered sugar until fluffy, gradually at lemon juice and zest and salt. Put in piping bag and fill cooled macarons.
Unfilled macarons can be stored for a few days at room temperature or for a month in the freezer. Filled macarons should be stored in the fridge, allow to come to room temperature before serving.
As always, add flavorings and colors to your taste and desire, but always start out with a little, then taste and add more if necessary.
These were not hard, go for it, if it doesn't work, figure out where you went wrong and try again. Really, these were much much easier than people let on.
This is part of the Feed Me Tweet Me Follow Me Home Friday blog hop