Rose & Raspberry French Macarons

I made French Macarons again, and this time they were almost perfect! I’m so proud of them, and my friends really liked them as well :) I decided to make them again as I have the afternoon off work and they’re quite time-consuming, and I thought rose and raspberry would be a really nice flavour combination to compliment the light and delicate texture of the Macaron cookies. I made Macarons for the first time about a week ago, and this is how they went: https://emilycooksvegan.com/2012/08/22/my-first-attempt-at-french-macarons/ – not brilliant, but okay for a first try. I made a few tweaks this time and oh my God did they make a difference! First of all, I looked at around a million new recipes, and they all said to have the oven at a lower temperature, and second of all I left them during the ‘drying’ stage for around an hour and a half (I went for a run so I wouldn’t be tempted to prod or fiddle with them) – and thanks to this, they developed feet! I don’t want to brag, really, but I’m exceptionally happy with them, and I think I’ve cracked how to do them for my birthday – I might even try them with egg replacers in the future :)

I hope you like these mini-Macarons better, and I’d definitely recommend trying them, there’s such a sense of achievement in them because they’re difficult and take a while – let me know if you make them and send me some pictures!

Rose & Raspberry Mini-Macarons

Ingredients

For the Macarons

75g of ground almonds

115g of icing sugar

2 large egg whites, at room temperature

50g of caster sugar

One teaspoon of rose water

A few drops of red food colouring (it will come out pink when mixed with the Macaron batter)

A few teaspoons of raspberry jam

Method

  1. Cut sheets of baking paper to fit two large baking trays.
  2. Mix the ground almonds and icing sugar together thoroughly to make a sort of ‘flour’, then set aside.
  3. Beat the egg whites with an electric beater until they are foamy. Gradually add the caster sugar to the egg whites and beat on high until stiff, glossy peaks form, about one minute. Add the rose water and food colouring and stir lightly. When the meringue is stiff, firm and has a glossy texture, it is done.
  4. Add half of the sifted ‘flour’ mixture from step two, fold it with a spatula, scooping it up from the bottom of the bowl. Add the rest of the flour and fold it lightly while forming a circle. When it’s all incorporated, you should have a light, sloppy batter.
  5. Attach a one cm tip to a piping bag. Twist the bag to hold the tip tightly, this prevents the batter from leaking out. Place the piping bag, tip first, inside a deep measuring cup and pour in the batter. Hold it tightly at the top, and squeeze the batter onto the trays to make circles. Make small circles since the batter tends to spread.
  6. Rap the baking sheet firmly against the counter or other flat surface. This helps the macarons hold their rounded shape and helps the pied, or little “foot,” to form.
  7. Let dry at room temperature, uncovered, for at least 60 minutes (I think the reason these are better than my last attempt is that I left them for around 90 minutes instead of 30). A slight crust should form on top. If the batter circles do not stick to your finger when you touch them, the drying process is complete.

Baking the macarons

  1. Preheat the oven to 160 degrees Celsius (another reason these were better, I cooked them at 160 instead of 190).
  2. Put one tray on the top shelf, and one on the bottom, and bake for 7 minutes, then swap the trays over and bake for a further 7 to 12 minutes, until they’re a very light golden – well, until they have a goldy tint to their pink colour.
  3. Place baking sheets on wire racks to cool. When the macarons are completely cooled, remove them from the baking sheet.
  4. Spoon tiny amounts of the raspberry jam onto half of the Macaron cookies, then sandwich them together to make traditional French Macarons!

Makes around 25 mini-Macaron sandwiches.

P.S. My friend Issy wants to make muffins soon and I want her to do a guest post, so I hope you’re excited for her recipe :)

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39 thoughts on “Rose & Raspberry French Macarons

  1. Pingback: Chocolate & Peanut Butter Mug Cake | Emily Cooks Vegan

  2. when you say vegetarian, it doesn’t have eggs either. So pls. post eggless version of this extremely beautiful looking macarons

  3. They look fantastic. Well done! My step daughter and I have had three goes at macarons. The first were ok, the second try was an absolute disaster! But the third, oh my god, they were amazing! Time to try again…

    • They look lovely! I’m going to try and attempt cooking macarons again in my uni kitchen so I’ll take your tips on board :) x

  4. Pingback: Competition Update | Emily Cooks Vegan

    • Just use lavender food flavouring instead of rose. For ganache, you can actually just infuse lavender flowers in the cream. Wash the flowers, soak overnight, strain the cream then make the ganache as per normal (with white chocolate would be best).

  5. Pingback: Violet Creams | Emily Cooks Vegan

  6. These look so cute! Hopefully I’ll find some time to try your recipe out soon, as I really want to give macarons a go, and it looks like you’ve done all the research as to which recipe/method works best! xx

  7. Hi Emily i thought they were vegan, but your blog says Emily cooks vegan. So you just cook vegan. My mistake I thought you were vegan. I might try these with egg replacement..

    • I was actually fully vegan for about 6 months, but I was diagnosed with anorexia in May and my doctor was uncomfortable with me being so restrictive with my diet, so now I’m just vegetarian – if you look through my recipes you’ll find a good 90% of them are fully vegan, but some things (like complicated French patisserie) can’t be made vegan very easily, but I’d hate to miss out on making them, as it seems like I’d be being too restrictive or ‘disordered’. I might try these with an egg replacer in the future though, so stay tuned :)

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