Rose Water Macaroons
I am really having a lot of fun with my weekly cooking challenge. Yesterday, I decided to give macaroon another try - 3rd attempts! I was determined to make it a success this time! I followed the recipe from L’atelier des Chefs (where I took the macaroon making class last year) - word by word (to an extent!) and all the tips that I can remember from the 2 hours class. I even bought a digital scale so that I can measure all ingredients very precisely!
I am quite pleased with the end result! Although the rosy pink colour of the macaroon shells is not as I had imagined (like the rose picture I took recently at Dyke Road Part in Hove) (I think I should have used powder food pigment rather than those liquid type) but I think the overall appearance of the macaroons wasn't too bad! I think I have gained a lot of confidence to make better looking macaroons next time round!
I am also quite happy with the photograph of these macaroons with the scatter of the edible dried rose buds. Very lady-like...(I bought these rose buds in a herbalist shop from my last trip to Malaysia. You can use them for making rose tea). I think they look great for a lady high tea...(Imagine the scene Emily and Florence from Little Britain having a I-am-a-Lady high tea moment!...Very Funny!)
Depending on the size of the macaroon shells you pipe, this recipe can make at least 24 macaroons.
I have adapted the recipe from here. I did add a teaspoon of rose water essence to the meringue mixture. So the macaroon shells have a hint of rosy flavour. I have also sifted the almond powder once before measuring it to the required weight of 250g (and discarded those bigger almond grain for other uses) This I think will result a smoother almond and meringue paste.
For the rose flavour filling, I added some crushed dried rose petals to the rose water flavour custard (with red food colouring). I think the not-too-sweet and subtle rose water custard filling complements the sweet macaroon shells very well. Really quite refreshing for an afternoon tea...just like how Emily and Florence would have it when they have their LADY day out in the countryside!
I am quite pleased with the end result! Although the rosy pink colour of the macaroon shells is not as I had imagined (like the rose picture I took recently at Dyke Road Part in Hove) (I think I should have used powder food pigment rather than those liquid type) but I think the overall appearance of the macaroons wasn't too bad! I think I have gained a lot of confidence to make better looking macaroons next time round!
I am also quite happy with the photograph of these macaroons with the scatter of the edible dried rose buds. Very lady-like...(I bought these rose buds in a herbalist shop from my last trip to Malaysia. You can use them for making rose tea). I think they look great for a lady high tea...(Imagine the scene Emily and Florence from Little Britain having a I-am-a-Lady high tea moment!...Very Funny!)
Depending on the size of the macaroon shells you pipe, this recipe can make at least 24 macaroons.
I have adapted the recipe from here. I did add a teaspoon of rose water essence to the meringue mixture. So the macaroon shells have a hint of rosy flavour. I have also sifted the almond powder once before measuring it to the required weight of 250g (and discarded those bigger almond grain for other uses) This I think will result a smoother almond and meringue paste.
For the rose flavour filling, I added some crushed dried rose petals to the rose water flavour custard (with red food colouring). I think the not-too-sweet and subtle rose water custard filling complements the sweet macaroon shells very well. Really quite refreshing for an afternoon tea...just like how Emily and Florence would have it when they have their LADY day out in the countryside!
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