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Macarons à la rose
- makes about
40
- Difficulty
Easy
Published 2012
These are the authentic French macarons made with ground almonds. There are two factors essential to achieving success: the first is that the mixture must be glossy and smooth, with no bubbles from egg white that has been whisked too loosely, the second that the macarons must be allowed to dry out slightly before baking.
Ingredients
125 g 4 oz 225 g
Method
Sift the ground almonds and measured sugar together. This must be absolutely smooth and fine. Whisk the egg whites and, as they firm up, sprinkle in the powdered egg white and the additional tablespoon of icing sugar, together with the drop of food colouring – only a drop, mind – whisking until the mixture is very firm, smooth and glossy. Add some of the almond and sugar mixture to the egg whit
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