Rose macarons. Made with actual roses, the flowers. This was my highest ambition when back in the summer last year I made a rose petal preserve. My mom suggested mixing it with strawberry jam and using that as a pie or brioche filling. She draws her inspiration from the Polish tradition of using rose petals in baked goods. As we experimented with the fragrant flowers, my mind was racing in the opposite direction, conjuring up the thought of rose macarons.
I finally made macarons again. I had promised myself I would at some point, after my first batch, and kept this promise to myself vey true. So the past weekend I decided to embark on this adventure again. Home made macarons are a day-long adventure, so I needed a day filled with spare time to devote myself entirely to this task. Continue reading
I’ve been meaning to make macarons for ages, but there were so many things that kept me from trying. First of all, their inglorious fame: so many people say that making macarons is incredibly difficult, with high rates of failure at several stages of the procedure. So I guess I was just not feeling brave enough (or careless enough to face the idea of wasting an expensive ingredient like almond meal for nothing). Second, I did not own a food thermometer, which you need in this recipe. Third, even after I got myself both the thermometer and the courage, I never really happened to have some spare egg whites. So I kept procrastinating. Continue reading