French Macarons – for better or for worse, we’ve all heard of them! Small, almond meringues sandwiched with a creamy filling.
I have a confession to make, well, actually 2!
- I am not a big fan, there I’ve said it – but I do almost always make them when I entertain because the guests love them!
- I have never had a macaron flop, disaster, panic, catastrophe, debacle, fail – you get the picture!
For those of you who’ve never tried them, in their original form, they have a smooth, slightly crusty top with a chewy inside. These days, there isn’t a flavour that hasn’t been experimented with when it comes to these meringues – even chilli ones!
Today’s version, Rose Macarons, is a basic almond meringue, coloured pink and sandwiched with a Rose Buttercream. I’ve tried flavouring the meringue with rose flavour but I think the flavoured cream is certainly the better option. Look out for more flavoured recipes using this basic combination.
This is the recipe that I’ve been using for quite a while now for not just these Rose Macarons but quite a few other flavoured ones too.. The addition of the caster/granulated sugar is to combat that characteristic sickly sweetness of the macaron that I’m just not a fan off. The cream of tartar is to help the meringue.
Piping bag is a must to pipe out the little circles, I usually don’t bother with a nozzle but that’s up to you.
Leave the piped out macarons to rest for 30 minutes before baking them. This is a must as it allows the slight crust and the “feet” to develop. The “feet” are that characteristic wrinkly bit at the bottom of each macaron half.
I have experimented with various times, starting from 15 minutes to 2 hours, the only difference I noticed, which was very slight, is that 15 minutes produced “feet” that were just marginally less pronounced.
We don’t subscribe to the kitchen environment playing a part in the success of a macaron. We have made them in the different seasons, when there’s been pasta bubbling away on the stove and in a “dry” kitchen.
At the risk of sounding patronising, tell yourself it’s a walk in the park and it will be!
I ground my own nuts, if you use shop bought which is handier and quicker, make sure that they don’t smell stale.