Rose water macaroons with white chocolate ganache - recipe
-
Prepare
-
Serves
20 -
Cook
-
Skill
Medium
Ingredients
For the macaroons
- 180 g Almonds (ground)
- 175 g Icing sugar
- 4 Egg white(s) (free range)
- ½ tsp Rose water
- 3 Pink food colouring drops
- 50 ml Water
- 160 g Unrefined golden caster sugar
For the white chocolate ganache
- 300 g White chocolate
- 150 g Double cream
Find similar in:
-
1
Mix the ground almonds in a food processor for 30 seconds and then sift to ensure they’re as fine as possible. Sift the icing sugar into the ground almonds.
For this step you'll need:
- 180g Almonds (ground)
- 175g Icing sugar
-
2
Measure 60g of egg whites and stir in to the almonds and icing sugar along with the rose water extract and colouring to make a thick paste.
For this step you'll need:
- 60g Egg white(s) (free range)
- ½tsp Rose water
- 3 Pink food colouring drops
-
3
Place the water and the golden caster sugar into a small saucepan and heat. Bring to the boil and cook until the temperature reaches 118°C. Do not over stir or the syrup will crystallise. Remove from the heat.
For this step you'll need:
- 50ml Water
- 160g Unrefined golden caster sugar
-
4
Place the remaining egg whites in a bowl. Whisk into soft peaks, gradually adding the sugar syrup. Whisk on high until the mixture has thickened and stands in firm peaks. Fold the mixture into the ground almonds.
For this step you'll need:
- 60g Egg white(s) (free range)
-
5
Heat oven to 170°C (fan 150°C, gas mark 3). Line three baking sheets with baking parchment and pipe your mixture in rounds roughly the size of a 10p piece. Leave for 30 minutes at room temperature before baking.
-
6
Bake for 10 minutes then cover with baking parchment and bake for a further 4-5 minutes. Cool on a wire rack.
-
7
Place the cream and white chocolate in a small saucepan and heat until melted and smooth. Leave to cool and then use to sandwich your macaroons together.
For this step you'll need:
- 150g Double cream
- 300g White chocolate