Rose Macaron Batter
Make a rose-colored Italian meringue macaron batter, pipe into heart shapes, and bake.
Ingredients
almond powder (TPT, sifted)
390 g
fresh egg whites
75 g
carmine red food coloring
2.5 g
strawberry red food coloring
2.5 g
granulated sugar
190 g
water
50 g
aged egg whites
75 g
protein powder
to taste
Instructions
1
Prepare the batter
Mix almond powder, fresh egg whites, and food coloring. Cook sugar and water to 117°C. When the sugar temperature reaches 108°C, start whipping the protein powder into the egg whites. Whip the egg whites to a soft peak, then turn the mixer to speed 2 and slowly pour in the cooked sugar syrup.
2
Mix and defoam
Cool to around 50°C, remove the mixing bowl, and gradually add the Italian meringue from step 1 to the mixture; gently defoam the batter and pipe it. Note: Depending on your piping skill, different levels of defoaming are required.
3
Pipe the macarons
On a baking tray lined with parchment paper, manually pipe heart-shaped macarons using a size 11 piping tip (you can draw heart outlines with a pencil as a guide).
4
Bake
Rest at room temperature for 15 minutes until a skin forms on the surface. Bake in a convection oven at 165°C for 22 minutes. Be sure to open the oven vent. Cool on the baking tray. Pair the macarons and place them on cardboard, then wrap with plastic wrap.
