i made these little coconut macarons with rose scented butter cream, i toasted the coconut and sprinkled it over the macarons with some rose petals before i baked them.
its important to use some scales to get the measurements right.
50g caster sugar
100g egg whites
110g almond meal
200g icing sugar
1/2 teaspoon salt
2 tbsp rosewater
250g icing sugar
in a food processor add the icing sugar and almonds and blend for 30-50 seconds until fine.
sift into a dish and set aside
in a mixing bowl whisk the egg whites until foamy soft peaks form then add the sugar and salt and whisk until stiff glossy peaks form add a few drops of pink food colouring.
take a spatula and fold in the sifted almond/sugar mixture. be gentle but don’t be to gentle as you want to deflate the bubbles by rubbing the mixture against the bottom of the bowl when you are folding it.
dont over mix it, i would suggest reading this piece from brave tart it really helps learn about the methods and the problems you may have, go here
once you have the mixture pour into a piping bag fitted with a pain nozzle and pipe small circles onto parchment paper and then tap the baking tray against the work top a few times to pop any bubbles.
leave to sit for 15 minutes to form a skin.
preheat the oven to 140c
bake for 20 minutes.
to make the butter cream, whisk the butter, rosewater and icing sugar together, once blended and thick and creamy put into a piping bag.
take the cooled macaron shells and pipe the butter cream on to one and sandwich another on top.
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