Hi everyone….how z your day? Here it is cloudy and almost end of summer and start of fall season. If you want to feel the soul of a region, travelling through its rural areas is inevitable. We had such a trip; touching various terrains - including mountains, forest and hot springs. If we moved in the same terrain for a long time, we might get bored (even though it has highest degree of beauty). So are the ups and downs in our life….. right? There must be a momentum for every now and then which gives you the value of joy and excitement to move…….
I think I have told you about my affinity towards French confections and patisserie. These rose macaroons are nothing but macaroons flavored with rose essence. By God’s grace, this also came out well.
1 cup of Almond flour
1 1/4 cup of confectioners or icing sugar
1/3 cup of egg white (aged for five days)
1/4 teaspoon of rose essence
2 tablespoon of granulated white sugar
A few drops of pink food color
Take a sheet pan and arrange parchment paper over it. Prepare a pastry bag with a plain tip or a zip lock bag.
Sift the almond flour, icing sugar together and set aside.
Whisk the egg whites on high speed and when it starts to froth up, add granulated white sugar and beat till stiff peaks are formed. Add rose essence.
Now fold in the dry ingredients to the egg white mixture and mix it well. Add in the food color till uniformly blended.
Fill the pastry bag or zip lock bag with the batter and cut the end.
Pipe over the parchment paper in small circles. Allow them to sit for one hour so that the top becomes dry. (If your climate is humid, it might take longer) When you gently touch the top of the piped batter, it should not stick on your finger. Now it is ready to bake.
Preheat your oven to 280o F and bake for 17 minutes.
Here, dad, daughter and I are much fond of macaroons. So no surprise in finishing the entire batch made on the same day :-)