Delicate Rose Water Macaroons

Name: Delicate Rose Water Macaroons
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 100 g White chocolate; 100 g Thick fresh cream; 3 c. à s. Culinary rose water; 1 pinch Salt; 105 g Egg whites; 150 g Almond powder; 150 g Icing sugar; 40 g Caster sugar

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These rose water macaroons are a real treat for all lovers of fine patisserie! I especially like to make them when I want to bake something special for a brunch or a birthday party. The delicate macaroon shells with the subtle rose water flavor and creamy ganache are simply irresistible. Preparation requires some patience, but the result is worth the effort. The macaroons are gluten-free and therefore also suitable for people with gluten intolerance. A tip: The macaroons taste best when they have rested in the refrigerator for a day so that the flavors can fully develop.

Ingredients (8 ingredients)

100 g White chocolate
100 g Thick fresh cream
3 c. à s. Culinary rose water
1 pinch Salt
105 g Egg whites
150 g Almond powder
150 g Icing sugar
40 g Caster sugar

Preparation (8 steps)

Melt white chocolate

Thermomix® Setting

3 min/122°F/Speed 2 50

Break 100g white chocolate into pieces and put in the mixing bowl. Chop for 5 sec./speed 8. Then melt for 3 min./50°C/speed 2.

180

Prepare ganache

Thermomix® Setting

20 sec/Speed 3

Add 100g thick fresh cream, 3 tablespoons of rose water and a pinch of salt or some lemon juice to the melted chocolate in the mixing bowl. Stir for 20 sec./speed 3. Transfer the ganache to a bowl and let it set covered in the refrigerator for at least 2 hours.

Mix almonds and icing sugar

Thermomix® Setting

10 sec/Speed 10

Put 150g almond powder and 150g icing sugar in the mixing bowl and grind for 10 sec./speed 10 to obtain a fine mixture. Then transfer.

Beat egg whites

Thermomix® Setting

3 min/Speed 3.5

Put 105g egg whites (approx. 3 egg whites, at room temperature) in the mixing bowl. Insert the butterfly. Beat for 3 min./speed 3.5 until stiff. Slowly sprinkle in 40g sugar.

180

Make macaroon mixture

Thermomix® Setting

20 sec/Speed 3

Add the almond-icing sugar mixture to the egg whites in the mixing bowl. Remove the butterfly. Fold in for 20 sec./speed 3 until a shiny, slightly viscous mass is formed.

Pipe macaroons

Fill the macaroon mixture into a piping bag with a round nozzle and pipe small circles onto a baking tray lined with baking paper. Let the macaroons dry for about 30 minutes.

Bake macaroons

Preheat the oven to 150°C top/bottom heat. Bake the macaroons for about 12-15 minutes. Let cool completely after baking.

Fill macaroons

Fill the ganache into a piping bag and pipe onto half of the macaroon shells. Cover with the remaining macaroon shells and press down lightly. Store the filled macaroons in the refrigerator for at least 1 hour.