With Valentine’s Day around the corner my mind has been on pretty cakes, meringues and all this edible and romantic. This may also be a reaction to the gloomy weather and FREEZING temperatures as well as an excuse for me to bake during my healthy eating drive. But really does anyone need a reason to make macarons? There’s nothing prettier than macarons to photograph, nothing daintier to eat with your afternoon tea and nothing quite as lovely to give on Valentine’s day.I have to admit I have never been a fan of rose water in desserts but that was before I was gifted some Steenbergs Organic Rose Water which has none of the sickly sweet perfume / taste of some other brands. Instead it is very gently perfumed and gives just a hint of roses without overpowering everything else around it. I even use it in cocktails! These macarons are so pretty it is almost a shame to eat them (I somehow managed – diet or no I can’t resist macarons).
If you have never made macarons before don’t be too intimidated. It is true they can be a bit tricky but with a little practice you will have perfect results every time. The most important thing is to get the batter just right – runny enough to flow and spread a little but not so over-mixed that is flattens into a puddle. Oven temperature is also important – my new oven is much stronger than my previous crappy one so a few macarons burned. Do a test batch if you can to see what baking time / temperature is best for you and your oven.
And lest I forget I also have a lovely giveaway with this post – a beautiful three tiered cake stand courtesy of House of Fraser for you to show off your bakes on! The tea cup on the top tier is just calling out to be filled with macarons I think! Scroll down to the bottom of the post for a chance to enter and follow the instructions on the Gleam box. Remember to leave a comment first!
1. Put the rose petals and granulated sugar in a pestle and mortar and grind to a powder. Alternatively put them in a mini chopper and blitz to a powder together with the ground almonds. Don’t process for too long otherwise the almonds will form a paste!
If your macarons have little peaks after you piped them the batter could probably use a little more mixing. If the peaks don’t flatten after you knock the trays, pat them down with a wet, clean finger.
Notes: you can also use white chocolate ganache as filling or rose petal jam.
If you don’t have a candy thermometer you can use this macaron recipe instead – the results are not quite as perfect but equally tasty!
> Giveaway open to UK residents over the age of 18 only.
> One winner will receive a 3 tiered cake stand from House of Fraser.
> The giveaway ends on the 6th of February.
> Please comment on this blogpost before proceeding with other entry options.
> Entries using an automated process or software to create bulk entries will be disqualified.
> The winner will be randomly selected, announced in the Gleam giveaway box and contacted via their provided e-mail address shortly afterwards. Please claim your prize within 4 days of being notified.