Rosewater Macarons

 

This has always been one of the most challenging things to make. After two tries, I finally somewhat got it right this time. The most difficult part is ensuring that the egg whites are beaten well so that hard peaks are visible, and ensuring the batter is smooth.

Macaron Shells:

• 1 cup almond flour 
• 3/4 cup confectioner's sugar
• 1/4 cup sugar
• 2 large egg whites
• Pink food coloring
• 1 tsp. vanilla extract
• 1 tsp. lemon juice

Rose Filling:

• 1/2 cup cream cheese
• 1 tbsp. rosewater
• 1/4 cup confectioner's sugar

1. Beat egg whites at medium speed until soft peaks appear. Slowly add sugar, vanilla, and lemon juice and keep beating at medium speed until hard peaks visible. Then add pink coloring.
2. Sift almond flour and confectioner's sugar together and fold into the egg white's mixture until well distributed.
3. Lightly spray baking sheet with baking oil.
4. Transfer into a pastry bag and pipe 2 inches apart on a clean, dry baking sheet.
5. Preheat the oven to 300 F.
6. Let the macarons dry for 15 minutes. To check if they are ready for baking, lightly touch the surface of the batter and if it doesn't stick to your finger, it's ready.
7. To prepare the rose filling, whip cream cheese, sugar, and rosewater together. 
8. Fill the macaron shells with the rose filling, and serve.