Hi everyone; the weekend is finally here my favorite time of the week.
Yesterday I was thinking about making macarons and thought I wonder if it is possible to make a rose shape macarons. 
The end result does not give this perfect rose shape, but still, you can see that rose pattern in each cookie.
This Macaron cookie itself is delicious it is a mix of meringues and macarons, the cookie is chewy and crispy and delicious.

I love the taste combinations of macarons and ganache, and I think these came out pretty at the end.
For me, the taste is the most important and that is approved.
So if you want to make this recipe, scroll down↓

Macarons Roses

  • 6 large egg whites at room temperature ( it is best to use a scale and weigh the egg whites it needs to be 180 grams) 
  • 2/3 cup (150 gram) superfine sugar
  • 1 1/3 cup (150 gram) icing or powdered sugar
  • 1 teaspoon vanilla bean paste ( optional)
  • 2 cups (200 gram) almonds flour 
  • Decorating tip Wilton #1M
  • Food color of your choice ( I use pink from the brand artisan)

Chocolate Filling

  • 1/2 recipe for silky chocolate ganache, get the recipe here.

Direction; for step by step pictures scroll down↓

  • Preheat the oven to 212F ( 100 C)  and line one baking sheet with parchment paper or a silicon mat and set aside
  • Wipe your bowl and whisk clean with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
  • Put the egg whites into the bowl and beat on medium speed until stiff peaks.
  • Add the superfine sugar one spoonful at a time.
  • Continue beating on →medium speed until very stiff peaks forms and the meringues are glossy and thick. ( about 2-3 minutes)
  • Stop the mixer, sift in the powdered sugar and combine with a spatula until the meringues are glossy.
  • Add vanilla and food color and with a spatula combine.
  • Add in the almond flour and with a spatula combine.
  • Fit a large pastry bag  with a rose nozzle ( I use Wilton #1 M nozzle)
  • Fill the bag with meringue/macarons mixture and pipe roses.
  • Bake in the middle of the oven ( I use the confectionary setting) for 1 hour, but check by lifting one and see if the bottom is dry, if not bake some minutes more and check again. ( the cookies should not stick to the baking matt)
  • Transfer the baking sheet to a wire rack to cool completely.
  • The meringues will keep in an airtight container at room temperature for up to one week.
  • But if you like to fill these with silky ganache, make 1/2 the recipe some hours ahead,  you can find the recipe for the ganache →here.
  • Use a Wilton #1M nozzle and a piping bag and pipe beautiful ganache roses on the macarons, sandwich the cookies together.
  • I do recommend you keep these cookies in room-temp as the ganache will harden in the fridge.
  • Enjoy.

I wish you all an amazing weekend, make the best of it and enjoy each moment.

Step by step pictures;


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