Rose Water Macarons Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g aged egg whites (about 3 large eggs, at room temperature)</li><li class="ingredients-single-item">125g almond flour (finely ground)</li><li class="ingredients-single-item">225g powdered sugar</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">1-2 drops pink food coloring (gel preferred)</li><li class="ingredients-single-item">2 tsp high-quality rose water</li><li class="ingredients-single-item">1/4 tsp cream of tartar (optional)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">Dried rose petals for decoration (optional)</li><li class="ingredients-group-title">For the White Chocolate Ganache Filling:</li><li class="ingredients-single-item">150g white chocolate, finely chopped</li><li class="ingredients-single-item">50ml heavy cream</li><li class="ingredients-single-item">1 tsp rose water</li><li class="ingredients-single-item">15g unsalted butter, at room temperature</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Piping bag with 1cm round tip</li><li class="equipment-single-item">Two baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Macaron template (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin 24-48 hours before baking by aging your egg whites. Separate eggs while cold, then cover egg whites with plastic wrap, poke a few holes, and leave in the refrigerator. Bring to room temperature 2 hours before using. This reduces moisture content and stabilizes the meringue structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your workspace by lining two baking sheets with silicone mats or parchment paper. If using parchment, draw uniform 3.5cm circles as templates, then flip the paper so the ink won't transfer to your macarons.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Process almond flour and powdered sugar together in a food processor for 30 seconds to ensure extra-fine texture. Sift this mixture twice through a fine mesh sieve, discarding any large particles. These steps create a smoother shell surface.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the whisk attachment, combine room temperature egg whites, cream of tartar, and salt. Beat on medium speed until frothy. Gradually add granulated sugar while beating. Once all sugar is incorporated, increase to high speed and beat until stiff peaks form – the meringue should stay in place when you flip the bowl upside down.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add rose water and pink food coloring to the meringue. Beat for 5-10 seconds just until incorporated. Be careful not to overbeat, which can cause the meringue to lose its structure.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add one-third of the almond-sugar mixture to the meringue. Fold gently using a silicon spatula, cutting through the middle and sweeping around the edges. Add remaining dry ingredients in two more additions, folding until the batter reaches the proper consistency – it should flow like lava and form a ribbon that disappears back into the batter within 30 seconds. The macaronage technique is crucial for proper shell texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer batter to a piping bag fitted with a round tip. Pipe 3.5cm rounds onto prepared baking sheets, holding the bag perpendicular to the sheet. Once piped, firmly tap each baking sheet against the countertop 3-4 times to release air bubbles. Let the macarons rest at room temperature for 30-60 minutes until a skin forms – when you lightly touch the surface, no batter should stick to your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 150°C (300°F). Bake one sheet at a time for 15-18 minutes. The macarons are done when they don't wiggle when gently touched. Cool completely on the baking sheets before removing.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the white chocolate ganache filling, heat heavy cream in a small saucepan until it just begins to simmer. Pour over finely chopped white chocolate and let sit for 1 minute. Stir gently until completely smooth. Add rose water and room temperature butter, stirring until incorporated. Allow to cool and thicken at room temperature, or refrigerate for 15-20 minutes until it reaches piping consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Match macaron shells in pairs of similar size. Pipe a generous amount of ganache onto the flat side of one shell, then top with its matching pair, gently twisting to secure. If desired, sprinkle a few crushed dried rose petals on the ganache before sandwiching for an extra decorative touch.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store the assembled macarons in an airtight container in the refrigerator for 24 hours before serving – this "mature" time allows flavors to develop and creates the perfect chewy-crisp texture. Bring to room temperature for 30 minutes before serving for the best flavor and texture experience.</li></ol>