Скачать или смотреть FRENCH ROSE AND RASPBERRY MACAROONS - By Ani

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xox ... Ani
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xox ... Ani

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FRENCH ROSE & RASBERRY MACARONS
INGREDIENTS...

COOKIE BATTER ...

2/3 c Poudered Sugar
1/2 c Almond Meal
1 Egg White
2 Tbsp. Granulated Sugar
1 tsp. Rose Water
.
FILLERS..

MERINGUE...

The feelings can be anything of your choice.
But I will give you three different types of fillings for your macarons.
I used in this recipe, rose water flavored buttercream , and also I used fresh raspberries. And I also will give you another buttercream made with cognac. I am sure you are going to have fun making these fillings ... :)

COGNAC BUTTERCREAM MERINGUE...

INGREDIENTS...

3/4 c Butter / room temperature and cubed
5 c Poudered Sugar / sifted
3 Tbsp. Lemon Juice
Lemon zest as much as you like
1 to 1 1/2 tsp. Cognac/ or as much or less as you like.

DIRECTIONS...

Left the butter until creamy with hand mixer.
Add the lemon zest and lemon juice while mixing on medium speed add the cognac mix bring the speed down and add the powdered sugar.
Whisk until butter cream is the right consistency. You should have semi stiff peaks.
Do not over with and do not make it watery.
.

ROSEWATER BUTTERCREAM...

INGREDIENTS...

3 Tbsp. Butter / room temperature and cubed
1/2 c Poudered Sugar
3 Tbsp. White Chocolate / melted
1 Tbsp. Rose Water

DIRECTIONS...

Whip your butter until creamy, add the sugar mix again with your hand mixer. Once you have soft peaks add in your white chocolate, fold it in with the spatula and add rose water. Fold everything together make sure the buttercream is not running it nice to have semi soft peaks.
.
Raspberry Rose Filling

INGREDIENTS...

10 to 12 Fresh Raspberries
1 Tbsp. Granulated Sugar
1 tsp. Rose Water
1 tsp. Cognac / opptional

DIRECTIONS...

Place the raspberries in a small bowl add the rose water and granulated sugar mix gently with a spoon and set aside for 30 minutes in the refrigerator, before using.
.
BAKING DIRECTIONS...

In a small bowl sift the almond meal and powdered sugar together. Stir until all combined. Now is the time for you to mix this into the rosewater buttercream mixture.
Use half of your mixture and pour into the butter cream and with spatula very gently fold the dry ingredients in until all absorbed and smooth. Now continue with the other half of the dry mixture and follow the instructions above again until it is very smooth texture. It should look like a thick cake batter and it should smoothly run off a rubber spatula.
It should not be watery, should be little on a thicker side.
Place ingredients into your Piping Bag and start squeezing it out on your Silicone baking pad or on a parchment paper in the cookie sheet, spacing them 1 inch apart.
Once completed, grab a hold of the baking pan from two sides of your tray and very gently tap few times on the counter to release the air bubbles.
You should have at least five to seven times all around the tray.
Let it sit outside for 15 minutes for the top to dry out a little bit.

Pre-heat your oven on 300F

Bake for 15 minutes on the middle rack of your oven. Make sure you rotate your tray after 6 to 7 minutes. This is very important for you to follow.

Once baked grab a hold of parchment paper and slide the cookies off the hot tray. Set them aside for them to cool off completely before putting the cream inside.

.
VERY IMPORTANT STEP !!!
Make sure to use double baking tray and double parchment paper before baking.
.

You can fill these cookies up with most anything your heart desires.
You can fill it with Jam, chocolate ganache, buttercream, jelly, frosting etc.

The key for successful macarons is, not to over mix it or under mix it.
If your macarons comes out flat it is because you mixed it's too much. If they crack after you bake them that is because it was undercooked. So please remember the cookie batter should be smooth.

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