Skip to main content
1-rose-water-macaroons-with-white-chocolate-ganache-web.jpg

White Chocolate & Rose Water Macaroons by Nielsen-Massey

0 Reviews

  • Gluten Free

About the bake

Macaroons are often a tricky recipe for bakers to tackle. The key to making any Macaroon is to create really good soft peaks for your egg whites. We've included a video within the method which shows you how to get those all important peaks. Make sure you are being consistent with piping your Macaroons so that they do not merge into each other on the baking tray.

15Total Time
50Prep Time
15Bake Time
20Makes
A little effort

Method

  1. Step 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.

  2. Step 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.

  3. Step 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.

  4. Step 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. Step 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. Step 6:

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

  7. Step 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.

Ingredients

  • For the Macaroons

    • 180g Ground almonds
    • 175g Silver spoon icing sugar
    • 4 Large free range egg whites
    • 1 tsp Nielsen-massey rose water
    • 3 drops Pink food colouring gel
    • 50ml Water
    • 160g Billington's Unrefined Golden Caster Sugar
  • For the Ganache

    • 300g White chocolate
    • 150g Double cream

Utensils

  • Food processor
  • Sieve
  • Saucepan
  • 3x Baking sheet
  • Baking parchment
  • Piping bag
  • Cooling rack

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.