FeedingTheFiya

Strawberry Rose Macaron

Servings	Prep Time
30Filled Macarons	40Minutes

Cook Time	Passive Time
20Minutes	1Hour

Servings	Prep Time
30Filled Macarons	40Minutes

Cook Time	Passive Time
20Minutes	1Hour

Ingredients

Gold Macarons

Rose Buttercream

Garnish

Instructions

Gold Macarons

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.

Rose Buttercream

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.

To serve

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.

Recipe Notes

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.