Rose Water Macaroons with White Chocolate Ganache

  • Total Time

    1h 5m
    • Prep Time

      50m
    • Bake Time

      15m
  • Makes

    20
  • Skill Level

    Intermediate
  • Dietary Needs

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Try these delicately flavoured rose water macaroons with a delicious white chocolate ganache, they are perfect for a little treat or as a gift.

Method

  1. Mix the ground almonds in a food processor for 30 seconds and then sift to ensure they’re as fine as possible. Sift the icing sugar into the ground almonds.

    • 180g Almonds (ground)
    • 175g Icing Sugar (We use Silver Spoon)
  2. Measure 60g of egg whites and stir in to the almonds and icing sugar along with the rose water extract and colouring to make a thick paste.

    • 60g Egg white(s) (free range)
    • 0.5tsp Rose Water (We use Nielsen Massey)
    • 3 drops Pink food colouring
  3. Place the water and the golden caster sugar into a small saucepan and heat. Bring to the boil and cook until the temperature reaches 118°C. Do not over stir or the syrup will crystallise. Remove from the heat.

    • 50ml Water
    • 160g Unrefined Golden Caster Sugar (We use Billington's)
  4. Place the remaining egg whites in a bowl. Whisk into soft peaks, gradually adding the sugar syrup. Whisk on high until the mixture has thickened and stands in firm peaks. Fold the mixture into the ground almonds.  

  5. Heat oven to 170°C (fan 150°C, gas mark 3). Line three baking sheets with baking parchment and pipe your mixture in rounds roughly the size of a 10p piece. Leave for 30 minutes at room temperature before baking.

  6. Bake for 10 minutes then cover with baking parchment and bake for a further 4-5 minutes. Cool on a wire rack.

  7. Place the cream and white chocolate in a small saucepan and heat until melted and smooth. Leave to cool and then use to sandwich your macaroons together.

    • 150g Double cream
    • 300g White chocolate

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Recipe Alternatives

Macaroons

Macaroons

  • Total

    1h 10m
  • Serves

    40
  • Skill

    Intermediate
  • Diet

Rating

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