Macarons are such a treat. They always remind me of the amazing patisseries in Paris that display a myriad of these colourful delicacies. Adding rose flavoring and petals makes them so pretty that they are an ideal edible gift.

  • Preparation time: 5 minutes
  • Cooking time: 20 minutes, plus 45 minutes for resting

Tips

Superfine (caster) sugar is very fine granulated sugar typically used in recipes that require a faster-dissolving granule. If you can't find it in stores, you can make your own by using a food processor fitted with the metal blade to process granulated sugar to a very fine, sand-like consistency.

Rose water is a common Middle Eastern ingredient and can be found in major supermarkets and specialty stores.

  • Piping bag with 1/2-inch (1 cm) nozzle
  • 2 baking sheets, lined with parchment paper
  • 3 oz (90 g) ground almonds         
  • 6 tbsp (90 mL) confectioners' (icing) sugar
  • 3  egg whites
  • 1/4 cup (60 mL) superfine (caster) sugar (see tips above)
  • 2 tsp (10 mL) chopped dried rose petals     
  • 4 to 5 drops rose water (see Tips)  
  • 3  drops pure vanilla extract

  1. In a small bowl, combine almonds and confectioners' sugar. Set aside.
  2. Using an electric mixer, beat egg whites until stiff. Add superfine sugar, 1 tbsp (15 mL) at a time, and beat until mixture is thick and glossy and stiff peaks form. Gently fold in almond mixture, rose petals, rose water and vanilla until well combined. Spoon mixture into piping bag and pipe small rounds, about 11/2 inches (4 cm) in diameter, onto baking sheets.
  3. When batter is used up, wet your finger in water and gently smooth down any points that are sticking up (so they don't burn). Set pans aside for 45 minutes so rounds can develop a "skin" on top.
  4. Preheat oven to 325ºF (160ºC). Bake macarons for 10 to 15 minutes, until just changing color and you can peel them easily off the baking sheet (they should still be spongy-do not brown). Remove pan from oven and set aside to cool slightly, then transfer macarons to a wire rack to cool completely.

Variation

Mix 1/2 cup (125 mL) mascarpone or whipped cream with 3 to 4 drops rose water, then use the cream as a filling between two macarons.

Courtesy of The Spice & Herb Bible, Third Edition by Ian Hemphill & Kate Hemphill, 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.