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Friday, June 17, 2011

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

Macarons à la rose et crème à la rose <3

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 =)

Oh mac!

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

- 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.

Macarons à la rose et crème à la rose

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.

mac & rose

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~


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

125g 砂糖
47g 蛋白
30g 水

- 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。

- 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:




pink & white

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。


- 奶油餡看起來有分離的跡像:

- 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。




  1. I like macaron, so cute.

  2. These macarons are artistic ^.^

  3. He publicado tu entrada en Mis FAvoritos de esta semana, puedes verla aquí (algunos ya la habeis visto...)
    Muchas gracias

  4. 每次看到你的相片,真得很迷人,很開心,很沉醉在中間.....

  5. d 相靚到呢...♥! 加油! 不過都希望多D見到你番黎啦~~

  6. OMG! Wonderful! You live beautiful!

  7. So pretty and dainty...
    Awesome post!

  8. 精艳的玫瑰马卡龙,喜欢极了!

  9. Wow. Great pictures and writeup . Love your website. Bookmarked

  10. 有有想阿VI啊,嘻嘻……这一组比是我最近看到所有的图片里(包括一两本欧洲杂志)我最喜爱的!尤其图片里的氛围,后面的古董家具,前面的精致美食,就像穿越时空的绝代佳人……不得不说马卡龙实在太香艳了!阿vi真是太精彩了

  11. Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.

  12. delicious food + good shooting skill

    Everything just looked so attracting...drooling

  13. How incredibly beautiful and elegant, these would be absolute perfection for wedding favors! Thank You!!

  14. Nice post. Great blog. Thanks for the share. It was very interesting and informative.
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  15. very nice post. love your photos, beautiful and creative.

    Miss Chan Chan

  16. Speechless you have done great job here superb.i am really impressed by your this awesome work.

  17. I am planning on making these this week. However, I have a question about the rose essence. Can I use rose water instead? Thank you in advance!!

  18. I really want to try this recipe! Could you tell me where you get your almond flour, rose essence and syrup? I've tried looking in special food stores, but found nothing...and shipping is expensive for online orders. Thanks in advance!

  19. @Filip - How did it go? Hopefully it turned out beautiful & yummy!

    @whisperpuppies - Almond flour/powder/meal is available at the Whole Foods markets and Berkeley Bowl. As for the essence, a good quality brand is Star White and it is available from sur la table stores. As for the rose syrup, I use Monin brand. It is hard to find but I saw a full inventory of Monin syrups at the Mimi's Cafe in Dublin.

  20. Thanks soo much! They were really successful, though a bit too sweet. I can't help but ask when looking through your flickr you teach classes? If so, do you have a website for that? I'm really interested

  21. Great! I'm glad to hear that! Yes, macaron is sweet in nature since it is made using just sugar, egg whites and almond powder. Don't change the sugar amount in recipe but fill them with a tart filling so to counter balance the sweet shells.

    Yes, I teach macaron and other dessert classes, info is available on my FB page -->


  22. Wow it looks so cute really very impressive .I lilke it to much ....

  23. These seems to be wonderful! Your blog is really "appétissant"!
    Everything is charming and delicious. Love your photographs so much.
    Thank you for this perfect trip!

  24. thanks for share........

  25. Beautiful blog, so inspiring Thank you for sharing

  26. Beautiful! The oddest thing happened to me 2 months ago regarding Rose macaroon's. The Whole Foods in Piccadilly Rose Macaroons destroyed the Laduree ones. I really didn't know what to do with that information after all the hype and excitement going into those situations.
    Regardless, it's a moot point now... I live in Southern California and our next trip is to Asia so the next time I have a Rose Macaroon it will be your recipe. Thank you. Bless you. Enjoy your day!!!!

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  29. I really appreciate you taking the time to write a beautiful blog.

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