Petals Met Macarons: Rose Macarons

Macaron shells:

• 1 cup (100gr) almond flour

• 3/4 cup (100gr) powdered sugar

• 2 large egg whites (about 70gr)

• ¼ teaspoon cream of tartar

• ¼ cup (50gr) sugar

• ½ teaspoon pure vanilla extract

• Pink gel food coloring

Rose buttercream:

• 3 tablespoons (40gr) unsalted butter, softened

• 1 cup (130gr) powdered sugar

• 2 teaspoons heavy cream

• Rose Water (3 teaspoon)

• ½ teaspoon pure vanilla extract

• 1/8 teaspoon salt

Method:

1. In medium bowl, sift together almond flour and powdered sugar twice. Set aside.
2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks. Add vanilla extract, lemon juice and pink food coloring. Beat on medium speed for one more minute.
3. Sift the almond flour/powdered sugar mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. 
4. Transfer the batter into a pastry bag with a round tip. I use the Wilton A1 large round piping tip.
5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.
6. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. 
7. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300°F (150°C).
8. Bake the macarons for 12-15 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
9. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
10. While macarons are drying, prepare the rose buttercream. In a mixing bowl with whisk attachment, beat the butter until fluffy. Add powdered sugar, heavy cream, rose water, vanilla extract and salt and beat until well combined.
11. Transfer the buttercream into a pastry bag and fill the macarons. It’s best to serve macarons the next day.
12. Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.

(recipe adapted from Pooja Dhingra's book 'The Big Book of Treats')