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Ingredients (for approximately 40 macarons):
• 200 g (7.05 oz) of powdered almond
• 200 g (7.05 oz) of confectioner's sugar
• 3 tablespoons of water
• 200g (7.05 oz) of sugar
• 2 x 75 g (2 x 2.64 oz) of egg whites (approximately 5 whites)
• 3-4 crystallized roses
• a few drops of red food dye
Rose filling:
• 2 eggs
• 1 egg yolk
• 80 g (2.82 oz) of sugar
• 230 g (8.11 oz) of softened butter
• a few drops of rose water
• 10 g (0.35 oz) of rose syrup
Directions:
• Heat a pan filled with water half way up (this is what the French call “bain marie”).
• Place a large recipient on the heating pan and whip the eggs, the egg yolk and the sugar (an electric handmixer may be used) until the mixture becomes whitish and light.
• When it becomes hot (hotter than body temperature), remove the pan from heat and continue whipping until it becomes lukewarm.
• Incorporate the softened butter in several times and stop mixing when you obtain a smooth and homogeneous cream.
• Add the rose water and the rose syrup that will add flavor to the cream. Set aside.
• Preheat the oven to 338° F.
• Mix in the powdered almond and the confectioner's sugar in your food processor and spin for 30 seconds to make the mixture very thin..
• Sift the powdered almond and confectioner’s sugar in a bowl and set aside.
• In a pan (a fond epais), mix the water and the sugar with a spatula, then heat over medium heat.
• Place the thermometer into the syrup to check the temperature. It must reach 244-246° F. Meanwhile whip 75 g of egg whites in your food processor. Check the thermometer and when it indicates 237° F, spin full speed.
• When the thermometer indicates 244-246° F, remove pan from heat, slow the speed of the processor, and little by little add the cooked sugar on the firm and shiny
whites.
• When you have poured all the syrup, spin the food processor again to cool the meringue.
• Meanwhile add the remaining 75 g of egg whites onto the powdered almonds/confectioner's sugar and stir with a rigid spatula. You need to obtain a thick almond paste.
• When the meringue is almost lukewarm, add the red food dye.
• With a spatula, gently fold in the egg whites into the powdered almond/sugar mixture until you obtain a smooth and shiny mixture.
• Fit a pastry bag with a 3/8-inch (1 cm) round tip. Put the mixture into the pastry bag and pipe the batter in the shape of small hearts onto a cooking tray covered with parchment paper.
• Let dry at room temperature for 30 minutes.
• Break the crystallized roses and delicately place a small piece on top of half the macarons.
• Bake in oven, medium height, for 10 to 12 minutes.
• Remove macarons from the oven and let them cool on the tray before removing from parchment.
• Pair macarons of similar size.
• Fit a pastry bag with a 1/4-inch (6 mm) round tip.
• Pipe the filling onto half of the macarons and cover them with the remaining similar sized macarons—like a sandwich.
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Related Items:
 Crystallized Roses in cellophane, 2.64 oz
 Crystallized Roses in polycarbonate box, 3.17 oz
 Crystallized Roses in bonbonniere, 5.78 oz
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