Name: Rose Water Macarons recipe by Fajeeda Ashik at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: For the Shells:; 96 gms Egg whites; 96 gms Almond Powder; 150 gms Icing sugar; 55 gms Granulated Sugar; 1 tsp Rose Water; Few drops of red color; For the Filling:; 100 ml Cream; 100 gms White Cooking Chocolate; 1 tsp Rose Water; 1/2 tbsp Rose Syrup

Ingredients Serving: 6

For the Shells:
96 gms Egg whites
96 gms Almond Powder
150 gms Icing sugar
55 gms Granulated Sugar
1 tsp Rose Water
Few drops of red color
For the Filling:
100 ml Cream
100 gms White Cooking Chocolate
1 tsp Rose Water
1/2 tbsp Rose Syrup

Instructions

Separate egg whites in a bowl, wrap with clinging film. Keep aside for 24-48 hrs/refrigerate for 5 days.
Bring egg whites to room tempt, beat and add sugar gradually, whisk well till its stiff and peaks appear. Add rose water and red colour, beat well.
Grind almond meal and icing sugar together, sift this and add into the beaten egg whites.
Fold in with a spatula slowly till fully incorporated, 40 to 50 strokes for these to be shiny. Fill the batter in a piping bag with a plain round tip.
Line a baking sheet with parchment paper, pipe out small rounds into the baking sheet. Tap the baking sheet on a kitchen counter several times to knock out the air.
Let these rest for 20-30 mins till a thin film appear on the shells.
Preheat oven at 140 degree C. Bake the macarons for 15-18 mins. Bake one tray at a time. Allow it to cool. Peel out the shells.
Boil cream in a sauce pan, add chopped white chocolate in bowl and pour the boiled cream over this and mix well. Let it cool.
Mix rose water and rose syrup to this ganache. Now fill this ganache in a piping bag. Pipe out some cream on one shell and sandwich with another shell.
These yummy macarons are now ready to be eaten!

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