Rose Macaroon

Ingredients list for Rose Macaroon

• 2 drops Rose essence
• 2 drops Food colour pink gel
• ½ cup Almond powder
• ¾ cup Icing sugar
• 2 Eggs
• 35 grams Castor sugar (caster sugar)
• as required Rose petals
• FILLING
• ½ cup Butter
• ½ cup Icing sugar

Method

1. Preheat oven to 150ºC. Line a baking tray with a macaroon matt.
2. Sift together almond powder and icing sugar into a bowl and mix well.
3. Break the eggs, separate egg whites from yolks and place the whites in a bowl. Whisk the egg whites with an electric beater. Add castor sugar gradually and whisk till soft and fluffy. Add rose essence and pink gel color and whisk again.
4. Add ⅓ of this meringue to the almond mixture and fold in well. Add remaining meringue and gently fold in again.
5. Fill the almond-meringue mixture into a piping bag fitted with nozzle.
6. Pipe out the mixture into the dents in macaroon matt, tap the baking tray and set aside for 20-25 minutes. Put the tray in the preheated oven and bake for 12-15 minutes. Remove from oven and cool.
7. To prepare filling, cream together butter and icing sugar with an electric beater till well blended and smooth.
8. Fill this mixture into another piping bag fitted with a star nozzle.
9. Pipe out the icing on the edges of one macaroon. Put some candied rose petals in the center. Cover with another macaroon. Similarly use up all the macaroons.
10. Serve.