Thursday, November 10, 2016


In Marissa Meyer's Heartless, young Cath dreams of someday opening a bakery and becoming famous throughout the land, not for being the Marquess' daughter but for her delicious sweet creations. By her mother's order, she bakes a decadent batch of Rose Macarons to give to the King, but she ends up bringing them instead to the wild tea party where she first meets the hatter.
Today I want to share a small excerpt from that scene---it not only gives you a good idea of the recipe that follows below, but encompasses everything I love about baking. ♥

"The macaron was sweet and decadent and smooth, with just a tiny crunch from the meringue, and a subtle floral moment from the distilled rose water, all melting together into one perfect bite. 

She listened to the gasps, the moans, the crinkle of parchment paper as someone scooped up the buttercream that had gotten missed.

This was why she enjoyed baking. A good dessert could make her feel like she'd created joy at the tips of her fingers. Suddenly, the people around the table were no longer strangers. They were friends and confidantes, and she was sharing with them her magic."
---page 168 from the Heartless ARC edition 

After reading that,  I knew I had to make these. Plus it's been so long since I've made anything with rosewater :). I did add in my own little touch and filled them also with raspberry preserves--because rose and raspberry compliment each other so perfectly. :)  So here they are:

Cath's Rose Macarons

So this recipe is a little different from the one I featured a few weeks ago with Glitter. This is actually the Italian method for making macarons, as opposed to the French. I love this one so much better, to be honest. They are a little more complicated to make, but much more stable---plus the resulting texture is perfectly crisp on the outside, a little flatter but definitely much more gooey and rich.  YUM.   A kitchen scale comes in hand if you want to measure everything out in grams (I've include the cup measurements as well), but you will need a candy thermometer. 

For the Macaron shells:
original recipe from Bouchon 
1¾ cups + 2½ tablespoons (212 grams) almond flour
1¾ cups + 1 tablespoon + 2 teaspoons (212 grams) powdered sugar
3 (82 grams) egg whites
3 (90 grams) egg whites
1 cup + 3 tablespoons (236 grams) granulated sugar, plus a pinch for the egg whites
⅔ cup (158 grams) water

Preheat over to 350

Into a large bowl, sift the almond flour and powdered sugar, making sure to leave out any larger chunks of almond. Make a small well in the dry ingredients and add the 3 egg whites. Mix these together until it forms a thick almond paste. Set aside. 

In a small saucepan with a candy thermometer clipped to the side, combine the granulated sugar and water. Bring slowly to boil over medium heat, slowly increasing if needed. Meanwhile, place your next three egg whites in a stand mixer. Beat until soft peaks form. Add in a pinch of sugar.  When the sugar/water syrup reaches 248 degrees, immediately remove from heat.  With the mixer running, pour the sugar syrup down the side of the bowl of egg whites. Beat on high until stiff peaks form.  

Gently fold egg whites into almond mixture. Mix this just until it reaches a lava-like consistency. Do not overmix!! To test, spoon out a small amount onto a plate. If the ridges disappear in about 30 seconds, its ready. 

Line a cookie sheet with parchment paper. You can mark the underside of the paper with circles to get the cookies as uniform as possible. Since they are shell cookies, they have to all be similar in size. Pipe circles of batter onto parchment, about an inch apart. These cookies will spread a little when cooking! Rap the pan firmly on your countertop to release as many air bubbles as possible. 

Into the oven they go (no need to let them sit out with this method! Yay!). Turn the heat down to 325 and bake for 10 minutes.  Remove from oven and let them cool on the pan for 5-10 mintues. Between each batch, let the oven reheat to 350, turning it back down to 325as each batch goes in. 

When cooled, pair up the shells two by two on a parchment sheet to prepare them to be filled. 

Rose Buttercream:
•1/2 cup unsalted butter (1 stick) at room temp
•3-4 tablespoons milk
•1 tsp vanilla
•3 cups confectioners sugar
•1 tsp rosewater
In a medium bowl, mix butter, milk, and vanilla until smooth.  Add in confectioners sugar a cup at a time until creamy. Mix in rosewater 1/2 tsp at a time, testing for your taste preference after each. 

Spoon buttercream and raspberry preserves (I use Smuckers) into separate pastry bags fitted with round 1/2 tips. Pipe buttercream around the edge of each macaron half shell, then fill in with the raspberry preserves. Place the second half of each macaron on top and gently press down (very gently! You don't want to crack the pretty smooth shell!)

To decorate these with hearts, I just made a heart template cut out of a clean sheet of cardstock. I took a little sugar water and brushed inside each heart to give the sprinkles something to stick to, then shook the red sprinkles on. All done! 

I hope you enjoy these! 

Until next time...


Post a Comment