Macarons à la rose et crème à la rose ~ 雅致柔美玫瑰風味馬卡龍

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
30g water

Prep:
- 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
20g water
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.



哈囉﹐大家過的好嗎﹖阿Vi有覺潛水潛的太久了(內疚)﹐是時候露一下臉了。。呵呵。。。有沒有很想人家呢﹖ 往後的幾個月﹐阿Vi可有的忙了因為是結婚旺季﹐所以趕快浮上來(笑)。如果你有臉書﹐不妨來那裡找我(點我)﹐比較常更新喔~

是的﹐阿Vi回歸的第一彈帶來的是馬卡龍﹗常來這裡的朋友應該知道我對小巧玲瓏的馬卡龍著迷不已。雖說這幾年它整個大爆發﹐受歡迎的程度破表﹐但對它不膩反而更著迷。實在是太可愛了﹐而且可朔性很高的說﹐對它整個傾心不已。這一次帶來的是外表很嬌悄﹐雅致柔美中帶點甜甜少女味的粉紅馬卡龍。口味是浪漫迷人頗受女生們喜愛的玫瑰風味。我知道很多人對用花卉入餚很抗拒﹐我個人就是愛個不行。每一口都散發著淡雅襲人玫瑰香氣﹐香氣在口腔裡久久不散﹐讓人心醉神迷仿彿讓人置身於一大片的玫瑰花海中﹐不禁讓享用的人自然而然的變成優雅的淑女紳士。不妨你也來體驗一下吧♥

玫瑰風味馬卡龍 – 4cm大約24個
Tant pour tant
125g 糖粉
125g 杏仁粉
47g 蛋白
1滴 紅色食用色素
1茶匙 玫瑰花露

義式蛋白霜
125g 砂糖
47g 蛋白
30g 水

事前準備:
- 杏仁粉過篩2次後和糖粉混合過篩1次﹐備用。
- 準備兩塊烤纸﹐然後在每一張的反面畫上直徑4cm間隔4cm的小圓圈﹐然後鋪在烤盤上。

要注意什麼呢?
- 擠出麵糊後要放置20 - 30分鐘讓表面乾燥﹐才可進烤箱。
- 擠麵糊時先固定一個點﹐從上方擠出是要訣。
- 馬卡龍不宜放置太久﹐否著就會失去濕潤的口感﹐最好在3天內吃完喔。

Tant pour tant:
將蛋白﹑紅色食用色素﹑玫瑰花露攪拌混合。倒進過篩過的杏仁糖粉﹐用橡皮刀從底部往上翻起的方式拌勻﹐然後在麵糊表面蓋上保鮮膜(防乾燥)﹐備用。

義式蛋白霜:
把水和細砂糖混合倒進小鍋中﹐以高火熬煮至出現黏稠狀﹐糖果溫度計達到230°F/118°C或用手指沾黏會牽出糖絲的程度即可。在煮糖漿的同時﹐將蛋白用電動打蛋器以高速打發至起泡但還沒出現尖角的程度。轉低速繼續仔細打發﹐然後邊打發邊細絲般的慢慢地注入滾燙的糖漿(千萬不要讓糖漿直接和攪拌機接觸到﹐要在碗邊注入糖漿﹐這樣就不會結晶了)，完全注入糖漿後轉中速繼續打發﹐直到冷卻出現結實尖角的程度至光滑立體狀態為止。

將杏仁麵糊拌入蛋白霜中﹐用橡皮刀從底部往上翻起的方式拌勻。拌勻後進行macaronnage程序。Macaronnage即是將麵糊從底部往上翻起再往拌碗的內壁壓推勻15次至表面紋理細緻且有光澤的麵糊為止。

將麵糊倒進擠花袋中﹐在先前畫了圓圈的烤盤紙上以小口徑的圓形擠花嘴擠出圓形的麵糊。先固定一個點﹐再從上方擠出比直徑4cm稍小的圓形。總共擠出48個。放置30分鐘讓表面乾燥﹐用手摸不沾黏即可。放置的同時預熱烤箱至300°F/150°C烘烤約12分鐘。取出﹐放網架上靜置放涼後用抹刀取下﹐備用。



玫瑰風味奶油餡心
33g 蛋黃
80g 細砂糖
20g 水
125g 無鹽奶油
1茶匙 玫瑰糖水

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。

把水和細砂糖混合倒進小鍋中﹐以高火熬煮至沸騰﹐糖果溫度計達到230°F/118°C或用手指沾黏(非常燙喔﹗)會牽出糖絲的程度即可。利用糖漿加熱的時間以電動攪拌機以高速將蛋黃打散至變淡黃。待糖漿達到所需的溫度時﹐轉低速邊打發邊細絲般的慢慢地注入滾燙的糖漿(千萬不要讓糖漿直接和攪拌機接觸到﹐要在碗邊注入糖漿﹐這樣就不會結晶了) 。完全注入糖漿後轉高速繼續打發﹐直到冷卻發泡的程度。將奶油分2次加入蛋糊中﹐以中速打發攪拌至融合﹐拌入玫瑰糖水﹐轉高速繼續打發2分鐘至光滑立體狀態為止。將奶油醬放冰箱冷藏10分鐘即完成。

如果不立刻使用﹐將奶油醬倒入密閉的容器裡放冰箱存放﹐可以保存5天。如果放冰格冷藏可以存放1個月。使用前靜置回溫後打發至光滑立體狀態即可。

製作奶油餡最常遇倒的問題:
- 奶油餡看起來有分離的跡像:
將奶油餡隔熱水加熱5秒﹐看到奶油餡融化時即停止加熱。用木匙稍微攪拌﹐然後用電動打蛋器打發至光滑立體狀態為止。

- 奶油餡看起來太軟了:
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。

組合馬卡龍:
在半數的馬卡龍平坦面上擠出約1茶匙的奶油夾心﹐再蓋上另一半的馬卡龍﹐做成24個。將數滴紅色食用色素用滴在陶瓷碟子裡﹐用乾的小毛刷沾一點﹐在馬卡龍表面刷一下﹐等表面乾燥放冰箱至餡心凝固即可。

將馬卡龍包好放密封的容器中放冰箱存放﹐可以保存3天。如果放冰格冷藏可以存放1個月。食用前靜置回溫即。