Monday 27 May 2019

Rosewater Macaroons

CLodagh McKenna

Makes 24 macaroons.


For the shells 110g ground almonds

160g icing sugar

100g egg whites – about 3 extra-large eggs

60g caster sugar

½ tsp rosewater essence

Liquid red food colouring For the filling 80ml double cream

100g white baking chocolate, cut into small pieces

20g butter, diced

1 tbsp rosewater essence


Pre-heat the oven to 130°C/Gas Mark 1. Line two baking trays with baking parchment or prepare non-stick baking mats.

First make the macaroon shells. Sift the ground almonds and icing sugar together into a large bowl. Beat the egg whites, using an electric mixer on a high speed, until foamy, then gradually add the caster sugar and rosewater essence.

Continue beating the egg whites until they form a glossy stiff peak. Add the liquid colouring a drop at a time until you reach the colour you wish, and make sure it's well combined.

Mix the egg whites into the ground almond mixture and continue to mix until well combined. The mixture should be thick, glossy and well-blended, and look like a thick cake batter.

Next, spoon the mixture into a piping bag fitted with a plain 1cm nozzle. Pipe the mixture on to the lined baking trays or mats, making macaroons about 2.5cm across and spacing them about 2.5cm apart.

Tap the trays on the work surface a couple of times to flatten the macaroons and remove any air bubbles, then leave the shells, uncovered, at room temperature for about one hour, or until you can touch the shells without them sticking to your fingers.

Meanwhile, make the filling. Put the double cream in a saucepan over a low heat. When it comes to the boil, remove it from the heat and stir in the white chocolate pieces.

Stir the mixture until the chocolate is completely melted.

Stir in the butter pieces and rosewater essence and mix until well combined. Chill this ganache for at least one hour, until it is firm enough to use.

Cook the macaroons in the oven for about 15 minutes. Transfer the macaroons to wire racks cool. You may need to use a knife to lift macaroons.

When they are completely cool, sandwich two shells together with the ganache. Keep the macaroons in a covered container in the fridge.

Irish Independent

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