Later in June, we're traveling to Florida for our annual summer vacation. I'm excited to go to the local bakery where they have the most flavorful macarons I've ever tasted. My daughter and I decided to create a recipe for our favorite flavor-Rosewater Macarons. We made a raspberry sauce to go between the layers, which really elevates the flavor. Since rosewater has a perfume aroma, you must be careful not to use too much. As the same time, if you use too little, the flavor will not come through. We used 1 tsp. and it seemed to be the perfect amount. Rosewater can be found online or at some of the large supermarkets. We used pure rose water, but you can also use rose water extract.
Macarons take some time to prepare, so make sure you make them on a day where you're dedicated to baking! It's definitely not something to rush through, especially if it's your first time making macarons. Make sure you use parchment paper, as they will stick to aluminum foil. Also, watch them closely in the oven. They bake up rather quickly and will crack if they are over baked.
Have fun baking these Rosewater Macarons! They have such great flavor and remind me of the good times I've spent with my daughter at our favorite Florida bakery.
Here's our recipe for these Rosewater Macarons:
1 and 1/4 cup sifted almond flour
2 cups powdered sugar
3 large egg whites brought to room temperature
3 tablespoons granulated sugar
1/4 teaspoon cream of tartar
1/8 tsp. salt
4 drops red food coloring
1 tsp. rosewater
one 7 ounce jar marshmallow cream
1 stick unsalted butter
1 and 1/2 cups powdered sugar
1 tsp. vanilla extract
2-3 tsp. milk; add one tsp. at a time and add remaining milk as needed
2 cups raspberries
3 tablespoons sugar
1 tablespoon water
1 tsp. lemon juice
Preheat oven to 300 degrees.
Sift the almond flour and place in a large mixing bowl. Sift the powdered sugar and combine with the almond flour.
Using the whisk attachment of a stand mixer, whip the egg white until foamy. Add granulated sugar and cream of tartar. Whip to medium-soft peaks.
Add salt and 4 drops red food coloring.
Divide almond and powdered sugar mixture in half. Using a rubber spatula, gently fold half of the almond mixture into the egg whites (do not stir), about 15-20 strokes. Repeat until almond mixture is combined with whipped egg whites.
Line a 9x13 cookie sheet with parchment paper.
Place macaroon batter into a piping bag fitted with a large circle tip or coupler. Pipe 1 inch circles onto parchment paper.
Tap baking sheet on counter top to release air bubbles. Allow macaroons to dry for at least one hour. Bake in top rack of oven for 12-15 minutes. A cracked layer called "feet" should have developed at the bottom. Macarons should be dry, but not brown on the top. Remove macaroons from the oven and allow to completely cool before removing from the parchment paper
Set butter on countertop to soften. Cut butter into cubes and place in a medium size mixing bowl. Use a hand mixer to cream the butter. Add the vanilla extract. Gradually add powdered sugar, stirring after each addition. Add the milk 1 tsp. at a time until desired consistency is reached. Mix on medium speed for 3-5 minutes, or until fluffy. When macarons are cooled, spread the marshmallow frosting between 2 macarons. Prepare the sauce.
Rinse the raspberries and place in a large saucepan over medium heat. Add the sugar, water, and lemon juice. Stirring frequently, heat the raspberry mixture until the raspberries are broken down and sauce is thickened (about 7 minutes). Remove from the heat. Run through a fine mesh strainer. If sauce is too thin, place in the refrigerator to firm up. Drizzle the sauce over the marshmallow icing and "sandwich" them together. Serves 12.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!