Monday, April 25, 2016

Rose Macarons (French Method)

On Saturday evening, I decided to bake some macarons LIVE on facebook. Requested by the hubby, I baked some rose macarons with rose buttercream.

It was the first time I was fully made up for a LIVE video. I had been out the earlier half of the day so I just did a video with my makeup on. The hubby and Cartoon who were home were also part of the video! 

It was also the first time I camped in front of the camera to film the growing of feet for macarons! It was tiring but very fulfilling! So.. these rose macarons take about 2 hours to bake and I'd rate it a difficulty level 4 out of 5.. It's worth a try nonetheless!

Those feet are just worth it. 

Rose macaron recipe
This recipe yields 12 - 14 macarons

55-60g fine almond meal
50g egg whites, room temperature
100g icing sugar
18 to 20g castor sugar
Red gel food colouring

57g unsalted butter, room temperature
90g icing sugar
1 tsp vanilla bean paste
1 tsp rose water

1) In a food processor or blended, blitz the icing get sugar and almond meal/flour till fine.
2) Sift and discard parts that cannot be sifted.
3) In a clean and dry mixing bowl, add egg whites, food colouring and castor sugar. Whisk till stiff peaks.
4) Fold 1/3 meringue into dry ingredients.
5) Add remaining meringue and fold till batter falls off the spatula in a 'V' manner.
6) Scoop mixture into piping bag and pipe onto baking tray lined with baking paper.
7) Allow macarons to dry till surface is dry to the touch.
8) Bake in a preheated oven of 150 degree Celsius for 17 to 18 minutes or till macarons do not stick onto baking paper.

Check out the various videos here:



  1. Can i use vanilla essence instead of bean paste? Will it affect the texture?

    1. Hello Jie Yi,

      You may do so but it won't taste as good.

  2. If I do not have rosewater, but only rose essence/extract/flavour, still can use?


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