Rose buttercream Macarons

The Rose buttercream Macarons Recipe Cut the cold butter into small pieces and beat at high speed, using the mixer’s wire whip attachment. When the butter starts to expand in volume and become ® uffy, add the chilled rose batter and whip again. For a stronger rose ® avor, add a few drops of the rose oil; how much you need depends on the brand.

3 eggs
1 cup (7 ounces/200 grams) super fine granulated sugar
1 cup rose water (can be pur chased in many specialty grocery stores or online)
1 cup plus 2 tablespoons (2¼ sticks;
9 ounces/230 grams) chilled unsalted butter, preferably European-style
5 to 8 dr ops edible essential r ose oil (optional) to enhance the taste of the buttercream

Beat together the eggs and the sugar with the electric mixer at high speed. You want your batter to double in volume and become ® fluffy.

Pour into a saucepan over medium heat, add the rose water, and stir until the liquid evaporates and the mixture forms a compact batter.

Pour into a shallow dish, cover with plastic wrap, and chill in the refrigerator.

Rose buttercream Macarons
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