Description
Delicate and elegant Rhubarb Rosewater French Macarons featuring crisp almond meringue shells filled with fragrant rosewater buttercream and tangy rhubarb jam. This recipe guides you through crafting perfect macarons with a balance of floral and fruity flavors, ideal for special occasions or sophisticated teatime treats.
Ingredients
Macaron Shells
- 66 grams egg white (room temperature)
- 60 grams caster sugar
- 100 grams ground almonds
- 100 grams icing sugar
- Couple drops pink food colouring
Rosewater Buttercream
- 75 grams butter (room temperature)
- 150 grams icing sugar
- 1 tsp vanilla extract
- 1 tbsp rosewater
- 1-2 tsp milk
Rhubarb Jam
- 1 bunch rhubarb, roughly chopped (about 150 grams)
- 200 grams sugar
- 1 tbsp lemon juice
Instructions
- Whisk Egg Whites: In a large mixing bowl, begin to whisk the room temperature egg whites until bubbles start to form. Slowly add the caster sugar in additions, whisking well after each addition. Continue whisking until stiff peaks form to create a meringue base for the macarons.
- Prepare Dry Ingredients: If your ground almonds are wet or coarse, pulse them with the icing sugar in a food processor briefly. Then sieve the ground almonds and icing sugar mixture three times to ensure a fine, lump-free texture for the macaron batter.
- Fold Dry Ingredients into Meringue: Carefully fold the almond and icing sugar mixture into the egg white meringue in about 10 folds per addition to keep the air intact. This creates the macaronage batter.
- Add Food Colouring: Add a couple drops of pink food colouring and fold gently an additional 15-20 times until the batter reaches the ribbon stage, meaning it flows off the spoon and folds back on itself briefly.
- Pipe Macarons: Transfer the batter to a large piping bag with a 1mm round tip or cut the bag tip carefully. Line baking sheets with parchment paper and pipe circles with ample space between them, optionally using a macaron template for consistent size.
- Remove Air Bubbles and Rest: Tap the baking trays firmly on the counter to release air bubbles and smooth the surfaces, then leave the macarons to rest in the driest part of your kitchen for 30 minutes to 4 hours until a slight skin forms on top and they are no longer sticky to touch.
- Preheat Oven: Twenty minutes before baking, preheat your oven to 150°C (300°F).
- Bake Macarons: Place one tray at a time on the lower third of the oven and immediately reduce the temperature to 120°C (248°F). Bake for 20-25 minutes or until they lift from the parchment easily without sticking. Repeat for the remaining trays.
- Cool Macarons: Allow all baked macarons to cool completely on the trays before filling.
- Make Rosewater Buttercream: Beat softened butter in a large bowl until pale and creamy. Gradually add icing sugar, vanilla extract, rosewater, and milk. Beat for 3-4 minutes until smooth and fluffy. Adjust milk quantity to achieve a pipeable consistency.
- Cook Rhubarb Jam: In a small saucepan, combine roughly chopped rhubarb, sugar, and lemon juice. Cook over medium heat for 10-15 minutes until rhubarb breaks down into a soft, pulpy jam. Transfer to a container and press cling film onto the surface to prevent skin formation. Cool completely.
- Assemble Macarons: Once macarons and jam are cool, pair macarons by size and shape. Pipe a small ring of buttercream around the edge of one macaron shell, spoon a teaspoon of rhubarb jam into the center, and sandwich with the matching shell on top.
Notes
- For best results, egg whites should be aged for at least 24 hours at room temperature before use.
- Sifting the dry ingredients multiple times is crucial to avoid lumps and achieve smooth shells.
- Resting time for macarons varies greatly depending on humidity; ensure skins are fully formed to prevent cracking while baking.
- Baking one tray at a time allows even heat distribution and prevents undercooked centers.
- You can adjust the amount of rosewater according to taste, but be careful as it is quite potent.
- If the buttercream is too thick, add milk gradually to reach a smooth, pipeable consistency.
- Store assembled macarons in an airtight container in the refrigerator for up to 2 days for optimal texture and flavor development.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
