Savor the subtle rose flavor with these beautiful macaroons. They make the ideal sweet treat at any time of day or for special occasions.
Ingredients: 1 3/4 cups powdered sugar. 1 cup almond flour. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon rose extract. Pink food coloring optional. 1/2 cup unsalted butter, softened. 2 cups shredded coconut.
Instructions: Set the oven temperature to 325F 163C. Use parchment paper to line a baking sheet. Almond flour and powdered sugar should be combined in a food processor. Pulse until thoroughly mixed. Beat the egg whites in a different bowl until frothy. Add the granulated sugar gradually while beating the mixture until stiff peaks form. Until the batter is smooth, fold the almond flour mixture into the egg whites. If desired, add the pink food coloring and rose extract, then fold once more to achieve an even color. Pour the batter into a piping bag that has a round tip on it. Pipe tiny circles onto the baking sheet that has been ready. Bake the macaroon shells in the preheated oven for 12 to 15 minutes, or until they are set and have slightly risen. As the macaroons cool, get the filling ready. Shredded coconut and softened butter should be combined in a mixing bowl. Blend until thoroughly blended. After the macaroon shells cool completely, place a generous layer of the coconut filling on one of the shells' flat sides and sandwich it between two other shells. Continue with the remaining filling and shells. Present your mouthwatering rose macaroons and savor them!
Prep Time: 30 minutes
Cook Time: 15 minutes
AP Seminar