Strawberry Rose Macaron
Do you guys remember this movie? It was created in a time that was less politically correct. I mean, the whole movie revolves around vanity. I was fine with it because it was portrayed in such a catchy way…Disney has such a way with music!
“Now it’s no wonder that her name means “Beauty”
Her looks have got no parallel…” ~Beauty And The Beast
My favorite is still “Be our guest”. Check that out here: The Grey Stuff.
For those that had no childhood can’t recall the events that took place, let me remind you.
- The enchantress looked ugly and was turned away.
- The prince was made to look like a beast to teach him a lesson.
- Belle looks good so Gaston, the best looking guy in the village, proposed.
- Belle is initially shocked at the way the Beast looks (ok, this one is understandable).
- The village judged the Beast by his looks as well and decided to kill him.
- Happy ending, the Beast is rewarded by restoring him to his good looking self.
Ok, I might have left out a few things and skewed the narrative but you can’t deny that these events took place in this fictional world.
I sounds pretty ridiculous right now but there is a point to all this. All this talk about vanity has a point. This dessert was built on a few basic rules:
- It had to be a french dessert (That’s where Belle is from).
- An obnoxious and unnecessary amount of gold was needed.
- Roses because…well…this one is a given if you’ve watched the movie.
Oh and one last thing…it had to look gorgeous! Stunning! “Belle” (That’s french for beauty…remember?)!
What I came up with is a seductive Strawberry Rose Macaron.
- A delicate but bold cookie coated in gold.
- Filled with a rich Rose Buttercream and Strawberries (optional).
- Finished with a touch of White Chocolate and fresh Strawberries.
Have you heard the saying “Beauty comes in all shapes and sizes”? That applies to Macarons too!
I love both! The smaller ones are convenient and a great gift Idea. The large ones make for a more captivating experience. Which do you prefer?
- 260 g Powdered Sugar Roughly 2 cups
- 160 g Almond Flour/Meal Roughly 1 & 2/3 cups
- 4 large Egg Whites At room temperature
- 50 g Sugar Roughly 1/4 cups
- 1/4 tsp Cream Of Tartar
- 1/8 tsp Salt
- 3 drops Yellow Food Coloring
- Gold Mist Spray As needed
- 8 oz Unsalted Butter At room temp.
- 3 cup Powdered Sugar
- 1 tbsp Rose Water
- 3 tbsp Heavy Cream
- 4 oz White Chocolate Melted with a drop of Yellow Food Coloring
- 8 oz Strawberries
- Mint
- Optional: blend the powdered sugar and almond flour in 3 second intervals. This will mix the two and make the almond flour/meal finer without turning it into a paste. Blend for a total of 30 seconds.
- Sift the powdered sugar and almond flour/meal into a large bowl. Set aside.
- Beat egg whites until foamy, then add cream of tartar, sugar and salt while still beating.
- When stiff peaks are present (after 5-6 minutes of beating), add in the the yellow food coloring and beat until incorporated.
- Fold the egg white mixture into the almond flour/meal mixture. Fold until you have a thick but runny consistency (similar to molten lava). I fold my batter 33-36 times.
- Transfer the batter to a piping bag fitted with a round tip (mine was 1/2 inch).
- Pipe 1 - 1&1/2 inch rounds onto silpat or parchment paper. Or you can go with 2&1/2 inch rounds.
- Preheat the oven to 300F.
- To prevent the tops of your macaroons from cracking, bang the pans 3-5 times to release the air bubbles. Allow the Macarons to rest for 25-35 minutes (until you can gently touch a Macaron shell without having it stick to your finger).
- Bake the shells for 13-15 minutes or 15-17 for larger shells (turn the tray half way through the baking time). When the shells are baked, allow them to cool before separating them from the silpat/parchment paper.
- When your Macarons are cool, spray them with the gold mist and set aside.
- Beat the Unsalted butter until it becomes fluffy and pale.
- Then slowly mix in the powdered sugar (2 minutes).
- Finally, add in the two drops of red food coloring, rose water and heavy cream and beat until fully incorporated.
- Pipe the Macarons with the rose buttercream and if you want stuff some diced strawberries in the center.
- Optional: Pipe some melted white chocolate on the macrons.
If you are making small Macarons, then feel free to pipe all the shells and place them in the fridge; they hold for 5 days.
I recommend piping the large Macarons just before serving so the berries and buttercream don't dry out.
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