Wednesday, March 26, 2014
french rose macarons
My dream is to sit outside a cafe in Paris on a beautiful spring afternoon, sipping an espresso and enjoying macarons picked up at a nearby pâtisserie. But at the moment I am stuck in a small town in Alabama, so I will just have to settle with baking these French macarons in my own kitchen and daydreaming about my future Parisian travels.
Macarons are tricky to make. For every good batch I've made, I've probably had a dozen past failed attempts (slight exaggeration, but you know what I mean). I've learned to go into baking them without expectations of perfect, Ladurée-worthy pastries.
My favorite flavor is rose. I love the light floral essence paired with the delicate cookie and airy filling, c'est parfait! The secret ingredient is a little rose water added to a basic macaron recipe.
The filling is heavy cream whipped with a dash of rose water and a few spoonfuls of confectioners sugar (not too much, just enough to add some slight sweetness).
I swoon for beautiful, frilly macaroon edges. Look how pretty they are!
I think the best way to learning how to bake the perfect batch is going through trial and error. But if anyone is interested, I could do a tutorial on baking macarons and include a few tips I've learned along the way!
I wish I could invite you all over for tea and macarons, but instead I'll just have to send you a virtual batch. I hope everyone is have a lovely week! ♥