Rose Macarons

Name: Rose Macarons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 600 g sifted almond tant-pour-tant; 110 g fresh egg whites; 4 g carmine red food coloring; 4 g strawberry red food coloring; 295 g granulated sugar; 75 g water; 110 g aged egg whites; 1.5 g egg white powder

Rose-flavored macaron shells

35 min

Easy

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Ingredients

sifted almond tant-pour-tant 600 g

fresh egg whites 110 g

carmine red food coloring 4 g

strawberry red food coloring 4 g

granulated sugar 295 g

water 75 g

aged egg whites 110 g

egg white powder 1.5 g

Instructions

Mixing

Mix the tant-pour-tant with the fresh egg whites and the food colorings.

Making the Italian Meringue

Prepare an Italian meringue: cook the granulated sugar and water to 117°C. As soon as the sugar reaches 108°C, start whipping the aged egg whites with the egg white powder. Once those whites are whipped but not too stiff, switch the mixer to second speed and slowly pour the cooked sugar in a thin stream.

Processing the Batter

Let cool to about 50°C, then remove the bowl from the mixer and gradually fold the Italian meringue into the first mixture (tant-pour-tant, fresh egg whites and colorings); once combined, work the batter down: continue mixing until it becomes supple, shiny, and slightly moist on the surface. Then pipe it using a pastry bag.