New Macaron Recipe : Rose Vanilla Elderflower. AMAZING!



New Macaron Flavor  So delicious! This might be my favorite so far!!

For additional pictures and flavors, please see my earlier recipes:


Crunchy outer shell, creamy & chewy inside. 

Rose Vanilla Elderflower Macarons 

The recipe made 40 large shells, 1.5-2 inches in diameter (for a total of 20 3-bite cookies. It would make about about 40 small 1-inch bite-sized macarons )

Dry ingredients.
In one bowl mix:
2c almond flour (I used Bob’s Red Mill Super Fine Flour)
2c powdered sugar (I used organic powdered sugar from Whole Foods)
Pinch of salt

Sift the dry ingredients through a sieve, or aerate with food processor to remove clumps.

In a separate medium-sized bowl make the meringue mixture.
You’ll need:
4 egg whites
1 tsp vanilla
1/2 tsp white vinegar
1/2 c granulated sugar

Additional ingredients for the Rose Elderflower Buttercream are listed below

Add the vinegar and vanilla to the egg whites. Whip until frothy.  Slowly add sugar, one tsp at a time, while continuing to beat egg whites until stiff peaks are formed about 3-5 minutes. 

When meringue mixture is done, sprinkle 1/2 of dry mix over the meringue and gentle fold the dry mix into the meringue using a rubber spatula.  Be careful not to deflate the meringue.  Sprinkle other half of dry mix onto the meringue. Continue to fold the dry mix into the meringue mixture being careful not to deflate the meringue. 

The macaron mixture is done when the batter is thick and “lava like”.  It should fall off the rubber spatula in a thick ribbon and begin to self-level after about 20 seconds.  If the batter “ribbon” is still thick or bumpy, fold the batter a few more times.  Do NOT over mix.  It is better to undermix than overmix the batter.  

Pipe the macarons onto a silicone macaron template, or onto a parchment lined cookie sheet. About 1.5” rounds work well for larger cookies, 1”-1.25”rounds work well for smaller cookies. Place them about an inch apart to allow them to expand. Tap the tray onto the countertop or tap the bottom of the tray with your hand to remove air bubbles.

Let sit for at least 20 minutes until the shells are dry to the touch. You may need to set in oven or put a fan on in the kitchen during the resting period to avoid the effects of humidity. (Don’t rush this step. It can take up to 40 minutes (or longer) for the macarons to dry out .... depending on the weather or texture of your batter.)

The cookie shells are ready to bake when you can touch the cookie and no batter sticks to your finger.  If you do not allow proper resting time, your cookies will not rise and create the “feet” that are such an identifiable feature of a macaron. While the cookies are resting, preheat the oven to 300 degrees.

During the resting period, begin the filling:

Rose Vanilla Elderflower buttercream filling.
You’ll need:

6tbsp softened butter
1/2c powdered sugar (I used organic powdered sugar from Whole Foods)
3/4tsp rose water (I found this at YummyBazaar and Whole Foods)
1/4 tsp vanilla
1tsp elderflower syrup (purchased from YummyBazaar)

Whip butter until creamy. Add powdered sugar and mix until smooth. Finally add the rise water, vanilla and elderflower syrup and mix until a light and fluffy filling is created.  Spoon into a piping bag with a round tip and set in the fridge to chill slightly.

When the macarons are dry to the touch, bake one tray at a time for 15-18 minutes in a 300 degree preheated oven. (NOTE: For this batch, I baked 18 minutes given the larger shells. I then turned off the oven and let them sit in the cooling oven another 3-4 minutes.  If you are making small, bite sized cookies, check on them after about 12 minutes.)

The cookies are done if they lift easily off the mat or parchment when cooled. If they are still moist or sticky, bake a couple more minutes or let them sit in the warm oven for a few additional minutes. Do not over bake or you will be left with a very brittle cookie.  You want the outer shell to be crunchy, but the inside to still be a little chewy.

Remove the filling from the fridge to soften slightly while the shells cool. Let the macaron shells cool completely before adding the filling.  Pair the macaron shells by matching sizes. Pipe a small amount of filling on one shell.  Gently twist the top shell onto the bottom shell to evenly distribute the filling around the shell.

Place the macarons into an airtight container and place in the refrigerator.  Best eaten within 3-4 days, or freeze any remaining cookies. Apparently they taste best after about 24 hrs when the flavors and textures have been able to meld.  But we love them within the first 5 minutes! 

When ready to serve, remove from fridge (or freezer) and let the cookies reach room temperature before enjoying!



Sifting the dry ingredients and pressing out the clumps

Frothing the egg whites for the meringue


Folding the dry ingredients into the meringue.

Resting period. Waiting for the outer shells to become dry to the touch.

Baked shells with the identifiable “feet” of the macarons.

Matched shells with filling added

Delicious! Crunchy outer shell; creamy and chewy inside.

So good!

Materials Used:
You can use parchment paper in place of the silicone mats and you can use a plastic ziplock type bag in place of the pastry bag. I used rose water and elderflower syrup that I purchased on YummyBazzar
But I have purchased rose water at Whole Foods in the past.  I bought the one on Amazon (shown below), but it broke during shipping. Smelled great, but I couldn’t use it.)
 
I participate in the Amazon Services Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Online Shopping for Electronics, Apparel, Computers, Books & more, and affiliated sites.

I purchased the above items at full-price. I did not receive a discount or a promotional credit in exchange for my post. I'm simply linking to the items that I actually bought and used in this recipe in case others might be interested.

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