Hello there! I know it has been a while since my quick hello. What has been keeping me away? You know the usual, the shop, small travels, fashion & craft projects and the list goes on & on! The shop has been hectic because of the wedding season in full swing, but I guess it is a good thing since it is a new startup. However, I feel like I have left long enough and better show my face before you all left me! Oh, by the way, I do update my facebook page more regularly so if you want to know what I am up to, come visit me ~
I thought nothing is more fabulous than macarons at the moment so that is what I bring to you. If you are a regular here, you know I am a macaron fanatic. It has become overwhelmingly popular over the last few years and pastry chefs, dessert lovers are not getting tire of it anytime soon. What not to love?! Pretty to look at and so delish!
Not many bakeries in the bay area sell the rose flavor macarons so when I crave it, I have to make my own. I have always loved rose flavored sweets for its elegant sweet fragrance that comes with every bite. For this macaron, I have flavored both the macaron batter & the filling and it is just a mouthful of heaven. Each time I enjoy one, I feel that I’m being transport to the English countryside, where I sip my tea and eat my dainty sweets under the shade of a canopy of climbing roses. Make it and experience it yourself! Now if you excuse me, I am heading back to the rose garden =)
Macarons à la rose – yield about 24 sandwiches
Tant pour tant
125g almond flour
125g powdered sugar
47g egg white
1drop red food coloring
1tsp rose essence
Italian meringue method
125g caster sugar
47g egg white
- On the backside of 2 parchment papers, trace 4cm circles about 4cm apart. Flip them over and line the baking sheets.
- First, sift the almond powder twice first then add in the powdered sugar, and sift again.
I thought you should know:
- Must let the piped cookies sit out until dry to touch, 20 – 30 minutes, before baking to prevent them from cracking during baking.
- Press the piping tip on the baking sheet when piping for uniformly shaped macarons. Do not suspend the tip in the air!
- It is best to consume the macarons within 3 days as it loses its moisture and becomes dry fast.
Tant pour tant how to:
Place the egg white in a clean mixing bowl, add in the red food coloring and rose essence then stir to mix. Add the almond flour mixture, using a rubber spatula, and fold until it forms into a sticky ball, cover with food wrap, set aside.
Italian meringue how to:
Bring water and caster sugar over high heat to a boil and until it thickens and register at 230°F/118°C on a candy thermometer. While the syrup is heating, begin whisking the egg white at high speed in the bowl of a mixer using the whisk attachment, whisk until pale and foamy. Reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl, being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture, as it will harden! Raise the speed to medium-high and continue beating until it becomes thick and satiny and the mixture is cool to the touch. When you lift the meringue with the whisk, it should form into a stiff peak.
With a rubber spatula, fold the almond batter to the meringue and fold until completely incorporated. Now it is ready for the macaronnage process. With the rubber spatula, scoop and spread the batter, in a full circle, on the inside wall of the mixing bowl. Repeat this scoop & spread process, for a total of 15 times. Lift some batter with the spatula, it should falls into the bowl in a ribbon fashion, and should look glossy.
Pour the batter into a piping bag with a small round tip and pipe the batter from the center of the drawn circle onto the baking sheets. Pipe about 48 circles. Let dry at room temperature for 30 minutes before baking to allow skins to form. Meanwhile, preheat oven to 300°F/150°C, with racks in upper and lower thirds.
Once the batter is dry to the touch, place into the preheated oven and bake for 12 minutes. Remove from oven and transfer to cool on the cooling rack. Once cooled, slide a knife (fragile, must be careful) underneath the macarons to remove from the parchment paper.
Crème au beurre à la rose (rose buttercream)
33g egg yolks
80g caster sugar
125g unsalted butter
1tsp rose syrup
Cut the butter into 5mm thick squares, place in a heatproof container and heat in the microwave over medium heat for 10–15 seconds. Butter should be soft to touch but NOT melted. Using a rubber spatula, mash the butter until smooth and creamy (like the texture of mayonnaise), set aside.
Bring water and caster sugar over high heat to a boil and until it thickens and register at 230°F/118°C on a candy thermometer. While the syrup is heating, begin whisking the egg yolk at high speed in the bowl of your mixer using the whisk attachment, whisk until pale yellow. Reduce the mixer speed to low and begin slowly (very slowly) pouring the syrup down the side of the bowl, being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture, as it will harden! Raise the speed to medium-high and continue beating until the egg batter thicken and cool to the touch.
With the mixer on medium speed, begin adding in the butter. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny. Add the rose syrup, beat for an additional minute until incorporated. Refrigerate the buttercream for 10 minutes before piping.
If stored in an airtight container, it will keep for 5 days and up to a month if frozen. Bring the cream back together before use.
FAQs for making buttercream:
- Wait! My buttercream won’t come together!
Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overheat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.
- Wait! My buttercream is too soft!
Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2–4 tablespoons of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 tablespoon at a time.
Assemble the macarons:
Pair 2 macarons of similar size, pipe about 1 teaspoon of the buttercream filling onto the flat side of one of the macarons then sandwich them, repeat 23 times. Drop a few drops of red food coloring on a clean plate, using a small pastry brush, dap slightly with brush tip and then brush it on smooth side of macaron, repeat 23 more times. Once dry, place in the refrigerator to set. It will keep for 3 days, if stored in the refrigerator and up to 4 weeks if frozen. Let stand at room temperature at least 20 minutes before eating.
玫瑰風味馬卡龍 – 4cm大約24個
Tant pour tant
- 擠出麵糊後要放置20 - 30分鐘讓表面乾燥﹐才可進烤箱。
Tant pour tant:
把無鹽奶油切成5mm厚的小方塊﹐然後放進一個耐熱的容器裡﹐再放進微波爐裡加熱10 - 15秒使奶油變軟。絕對不可以加熱到融化﹐手指按下去有壓進去的軟度即可。用橡皮刀用力壓變軟的奶油﹐再攪拌成美乃滋狀﹐備用。
將奶油餡放進冰箱冷藏10分鐘後﹐用電動打蛋器打發至光滑立體狀態為止。如果還是不夠立體﹐可以加2 - 4湯匙的奶油 (硬的) 至奶油餡中用低速打發至光滑立體狀態為止。