Rose Macaron

Overview

The third time I made macarons, although it was still a little imperfect, it was much better than the previous two times. Homemade rose powder was added with a strong rose fragrance. The filling uses lemon cream sauce, and the sour taste balances out the sweetness of the macarons.

Tags

• baking
• dessert
• afternoon tea
• french cuisine
• almond flour
• butter
• cake flour
• edible red pigment
• egg white
• egg yolk
• lemon
• rose pollen
• fine sugar
• milk
• powdered sugar

Ingredients

Steps

1. 1 Have all the ingredients ready.

   

2. 2 Use a food processor to grind an appropriate amount of rose petals into powder.

   

3. 3 Sift almond flour.

   

4. 4 Mix almond flour and powdered sugar evenly.

   

5. 5 Add rose pollen and mix again.

   

6. 6 Add caster sugar to the egg whites and beat with a whisk.

   

7. 7 Add a little edible red coloring powder.

   

8. 8 Beat until stiff peaks form, and a firm peak can be drawn out by lifting the whisk.

   

9. 9 Mix the beaten egg whites and almond flour in batches.

   

10. 10 The batter is in ribbon shape.

    

11. 11 Put the batter into a piping bag and pipe it into a non-stick baking pan.

    

12. 12 Use hot air at 50 degrees in the middle and upper rack of the oven to dry the skin for 20 minutes.

    

13. 13 Turn the baking pan to the middle and lower racks and heat at 150 degrees for 20 minutes.

    

14. 14 Add fine sugar to the egg yolks and beat well, add warm milk and mix evenly. Finally, sift the cake flour into the egg yolk paste.

    

15. 15 Add lemon zest, lemon juice and a little butter.

    

16. 16 Pour into a non-stick pan and bring to a simmer over low heat, stirring to form a thick paste.

    

17. 17 Pour on the filling.

    

18. 18 The filling will taste better after being refrigerated for a period of time. .

    

19. 19 The taste is very good.