I recently bought some edible rose buds from Chinatown and love using them every chance I get. We had a Valentine’s Day bake sale coming up and I figured, why not make some macarons? It was a good opportunity to make them considering we just had an exam aka post exam stress-relief. Macarons themselves are not difficult to make. It definitely takes practice though to become familiar with all of the steps required and getting used to using the scale for measurements. With practice you’ll be on your way to success. Bake these macarons whether it’s for Valentine’s or even just to treat yourself (because you know you deserve it).
For ideas on other flavors of macarons to make check out my previous posts on Chocolate, Green Tea, Lemon, Pineapple, or Pistachio macarons. You can also go the extra step and make a Macaron Tree if you’re having any special events!
Makes: 35 macarons (1 ½″)
- 110 grams almonds or almond flour (~ 1 cup)
- 200 grams confectioner’s sugar (~ 1 2/3 cup)
- 100 grams egg whites (3-3 1/2 eggs- no need to age)
- 50 grams granulated sugar (~1/4 cup)
- pinch salt
- food coloring (optional)
**Highly recommend to invest in a scale (cheap on Amazon) and measure out the ingredients in grams- I have used both methods and my success rate is always higher using grams**
- Prep two baking sheets with parchment paper and draw your desired circle size. You can use a bottle cap or print out a template and trace it.
- If you don’t have almond flour, blend the almonds in a food processor until very fine. Add in the confectioner’s sugar and pulse until incorporated. Sift the mixture using a sieve into a medium bowl and set aside. Add any large pieces that don’t go through the sieve back to the food processor and pulse until smooth.
- Place egg whites in a large bowl and whip at medium speed, until foamy.
- Mix in the granulated sugar and salt and whip for 3-6 minutes until stiff peaks form. If you lift the whisk, the peaks should remain standing and will look shiny and smooth.
- Add any food coloring at this point (I took a toothpick, dipped it in the pink gel food coloring, and wiped it into the mix). Blend until the color is distributed.
- Use a rubber spatula to fold your almond-sugar mixture into the stiffened egg whites. You won’t expect it to come together at first but after 40-50 strokes (it’s really important to keep track!), the macaron mixture should look like the consistency of lava. If you spoon up the batter and drop it back into the bowl, it will take about 10 seconds to incorporate itself back in. Watch this 1-minute video here if you are unsure of how to complete this step; it will be well worth it.
- Spoon your batter into a large piping bag (18″) fitted with a large circle tip (1/2″). Don’t overfill your bag or it will be harder when piping the macarons.
- Pipe the macarons onto your templates. Don’t fill the whole circle because the macaron batter will spread by a small amount.
- Pick up the pan and drop it onto the counter about 2-3 times to get rid of any air bubbles which can cause your macarons to crack.
- Preheat the oven to 300 F°. Let the macarons dry for about 30 minutes to 1 hour in an undisturbed area before baking them. You will know when they are ready when you touch the top of the macaron and it doesn’t stick to your finger.
- Bake the macarons for about 12 minutes. Remove and allow to cool completely on a wire rack.
-I use a macaron silicon mat that I place underneath the parchment paper and use as a template when piping. After I pipe one sheet of macarons, I quickly slide the silicon mat out so I can use it for the next sheet.
-Sprinkle some crushed edible rose on top and color the batter with pink gel food coloring to make the macarons pictured.
-For more tips check out the Ten Commandments on Macarons here
- 4 ounces finely chopped semi-sweet chocolate
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Fill a saucepan with 1 inch of water and bring to a simmer. Combine the chopped chocolate and butter in a heat proof bowl and set over the saucepan (should not be touching the water).
- Stir until melted and smooth. Remove from heat and add in the heavy cream, vanilla extract, and salt.
- Set aside until cooled and thickened while mixing occasionally.
-The ganache can take about 30 minutes to thicken at room temperature. It is important to stir it frequently so that no clumps form. You can refrigerate it for a few minutes so that it can thicken faster.