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Rose Petal Macarons

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Rose Petal Macarons

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Rose Petal Macarons

This recipe comes to us courtesy of Chef Angela Garcia of Lovely Daze Desserts.

These macarons are very delicate and take a lot of time to make. They are, however, the best macarons you will ever have, and are well worth the effort. Make sure to read the recipe before hand and give yourself a few days to prepare everything. For example, start by separating the egg whites from the yolks, and let them age overnight. Both the macaron shell and ganache should rest overnight, which adds another day. These will make a lovely presentation for a wedding, baby shower, or other formal romantic engagement.

180 grams almond flour
240 grams powdered sugar
140 grams egg whites, aged overnight
80 grams sugar
3 drops rose oil*
Optional garnishes: candied rose petals and gold dust**

In a large bowl, sift together the almond flour, powdered sugar and sea salt. Set aside.
Whip the egg whites with a handheld mixture, adding the sugar very slowly.
Add a few drops of rose oil (from Big Magic Ocean) and continue whipping until the egg whites form stiff peaks.
Add the almond flour and powdered sugar to the meringue and fold with a spatula until a shiny mass forms.
Transfer the batter to the pastry bag with a medium sized tip and pip small mounds onto sheetpans lined with parchment paper or silpat.
Let them dry at room temperature for at least 30 minutes.
Have the oven preheated to 350º F. Place the sheetpans in the oven and reduce the temperature to 300ºF.
Bake for 10 minutes and rotate the sheetpan and bake for another 5 minutes.

Rose Petal White Chocolate Ganache
250g white chocolate
200g cream
2 drops rose oil

Put the white chocolate into a bowl. Boil the cream in a saucepan and pour over the chocolate. Let it sit for a minute and stir until the chocolate is completely melted.
Set aside. Add a few drops of rose oil into the ganache.
Let this ganache sit in the refrigerator overnight (to achieve the right consistency).
Arrange the macaron shells in pairs, with a more attractive one for each top half.
Pipe a dollop of ganache onto the bottom macaron shell and sandwich with the top. Repeat for all of the macarons.
Let rest for a day (if you can) in the fridge, and store for up to 7 days.

* You can purchase rose oil from Big Magic Ocean or a health food store with essential oils.
** You can purchase candied rose petals from gourmet markets or online, and gold dust at gourmet markets or Michael's.

May 19, 2009