These delicate French desserts are known to be notoriously tricky to master, but don't worry with this recipe they will be practically foolproof and delicious.
yield: 20 macarons
Ingredients:
Macaron Shells:
2 cups powdered sugar
1 cup almond flour
1/2 teaspoon salt
3 egg whites
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1-2 drops pink food coloring
Filling:
4 cups powdered sugar
2 sticks of softened butter
1/2 teaspoon vanilla
1 teaspoon rose extract
Steps:
To make the macarons, first combine the powdered sugar, almond flour, and salt in a food processor until extremely fine. Then sift through a mesh sieve into a bowl.
In a separate bowl, beat the egg whites until soft peaks form. Slowly add the granulated sugar until fully incorporated. Now beat until stiff peaks form.
Add in the vanilla and food coloring to the mixture using a folding motion.
Slowly fold the almond mixture into the egg white mixture until the texture of the mixture is ribbony and you can make a visible figure 8 into the bowl while holding the spatula up. The mixture should be glossy and smooth.
Transfer the batter into a piping bag fitted with a round tip.
Pipe macarons onto the parchment paper on a baking sheet and then tap on a flat surface 3-5 times to release any air. After allowing them to sit for 20-30 minutes use a toothpick to poke out any bubbles.
Bake the macarons once they are dry to ouch for about 15-17 minutes.
While in the oven, make the filling my beating together butter, powdered sugar, vanilla, and rose extract until fluffy.
After macaron shells are baked and cooled, fill with rose buttercream filling on one shell and then add another shell on top, like a sandwich. Repeat this step with all of the cookies and enjoy!