Rose Macaroon | Sanjeev Kapoor Khazana

Rose flavoured freshly baked macaroons sandwiched with butter icing.
ROSE MACAROON
Ingredients
2 drops rose essence
2 drops pink gel food color
½ cup almond powder
¾ cup icing sugar
2 eggs
35 grams castor sugar
Candied rose petals as required
Filling
½ cup butter
½ cup icing sugar
Method
1. Preheat oven at 150ºC. Line the baking tray with a macaroon matt.
2. Sift together almond powder and icing sugar in a bowl and mix well.
3. Separate egg whites from yolks and place the whites in a bowl. Whisk the egg whites with an electric beater. Add castor sugar gradually and whisk till soft and fluffy. Add rose essence and pink gel color and whisk again.
4. Add ⅓ prepared meringue to the almond mixture and fold well. Add remaining meringue and gently fold again.
5. Fill a piping bag fitted with nozzle with the almond-meringue mixture.
6. Pipe out the mixture onto the macaroon matt, tap the baking tray and set aside for 20-25 minutes. Put the tray in the preheated oven and bake for 12-15 minutes. Remove from heat and cool.
7. To prepare filling, cream together butter and icing sugar with an electric beater till well blended and smooth.
8. Fill another piping bag fitted with a star nozzle with the prepared butter-sugar icing.
9. Pipe out butter-sugar icing on the edges of a macaroon. Put some candied rose petals in the centre. Cover with another macaroon.
10. Serve.
Preparation Time: 30-40 minutes
Cooking Time: 12-15 minutes
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