Ingredients
For the macaron shells
Recipe for macaron shells adapted from Ottolenghi - The Cookbook
110g icing sugar
60g almonds, very finely ground
60g egg whites,
(about 2 eggs) aged for either 5 days in the fridge, then for 24 hours at room
temperature or a little over 24 hours on the countertop
40g castor sugar
1 teaspoons rosewater
1/2 teaspoon dried rose petals
a few drops of
red food coloring
For the raspberry rosewater jam
Makes 2 x 350g jars
500g raspberries, fresh or frozen
600g fine sugar
2
teaspoons rosewater
Method
For the macaron shells
- Prepare your baking tray and baking sheets with a stencil of circles. Draw
circles on some baking paper using a (mathematical) compass about 2 cm in
diameter. Then place some white parchment paper on the baking tray and flip the
baking paper back around. Or use this
macaron template.
- In a large mixing bowl mix the egg whites with an electric hand beater
(alternatively you can use a stand mixer with the whisk attachment) until it is
thick and frothy. Gradually add the granulated sugar and rosewater, whisking all
the while, until the mixture turns into a thick glossy meringue. The consistency
of the macaron batter should be similar to hair mousse or shaving foam. Make
sure the meringue is not over-beaten or else it will be too dry.
- In a food processor pulse together icing sugar, dried rose petals and
almonds until the nuts and flowers are finely ground and powdery. Sift the
mixture 2 or 3 times to make sure there are no lumps.
- Place the dry ingredients into a bowl. Add the meringue in three portions,
giving it a quick fold using the macronnage technique described in my
macaron tips section. Add a few drops of red food coloring to get the
desired color tone. Fold the mixture a few times to break the air. Continue
until you get a smooth and supple mixture, thick in consistency so that when you
lift the spatula it flows back in thick ribbons. Test a small amount on a plate
– should the tops fall back and flatten by themselves then it is ready, if not
give it a few more folds.
- Fill a piping bag with a plain tip with the batter and pipe small rounds (2
cm in diameter) on your prepared baking paper. Leave the macarons to rest and
dry for about 15 to 30 minutes.
- In the meantime preheat the the oven to 150 degrees C. When the macarons are ready bake the shells for 12-15 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack.
For the raspberry rosewater jam
- Place reaspberried in a saucepan and heat slowly, then gently bring to a
boil. Continue to boil for 5-6 minutes. Reduce heat then add sugar and
rosewater. Stir mixture until the sugar has dissolved.
- Turn up heat to bring the mixture back to a boil and boil for approx. 10
minutes. The mixture should thicken considerably.
- Remove form heat and skim off any bubbles on the top then ladle into sterilized jars and seal. Store in cool dark place for up to 3-4 weeks.
Assembling the macarons
Using two spoons place dollops of the
raspberry rosewater jam on one of the shells and gently cover with another
shell. Do not press. Continue to do this until you have used up all of the
filling and shells.
Storing Macarons
If you are not going to be using them right away you
can store the shells in an airtight container at room temperature for 2-3 days.
They freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw.
Macarons taste best the next day. Prepare and fill them, then keep them in an airtight container in the fridge. This allows the flavors to intermingle with each other. Enjoy them at room temperature the next day.