Raspberry & Rose Macarons

Instructions

Macarons

Preheat the oven to 150C, line a baking tray with baking paper and heat a small pan of water until it begins to steams.

In a bowl, combine the egg whites and sugar, place the bowl over the steaming pot and whisk the egg whites and sugar together until white and frothy. Remove from the heat and whisk until stiff peaks form.

Sift the flour, icing sugar together, slowly sift into the meringue bowl a long with the raspberry powder for colour and the rosewater. Whisk until you get the perfect consistency, scoop the mixture into a piping bag and pipe circles onto the prepared baking tray. Make sure you leave space between each meringue!

Bang the baking tray on the kitchen counter a couple of times to remove air, place in the oven for 6 minutes, carefully turn and return to the oven for a further 7 minutes. Remove from the oven and leave to cool completely.

Buttercream

In a clean mixing bowl, cream the butter, tip in the icing sugar, milk, vanilla extract and salt and beat together. Scoop the mixture into a piping bag, pipe the buttercream on to half of the cool macarons but only around the perimeter leaving the centre empty.

Mix the raspberry preserve with the rosewater, spoon a teaspoon into the centre of the buttercreamed macarons and sandwich with the remaining half of macarons. Decorate with dried rose petals.