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:
Eggnog with Cinnamon & Nutmeg Macarons
|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 )
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.
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.
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.
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.|
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 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.