Macarons shell ingredients
120g ground almond
120g icing sugar
100g egg whites
125g caster sugar
Pink food colouring
Rosewater buttercream ingredients
2 large egg white
150g butter (room temperature)
1 tablespoon rosewater
Sift almond powder and icing sugar together through a very fine sieve and set aside. It is important that you sift both of these ingredients because otherwise the macarons might not rise well.
Divide egg whites into two equal portions, 50g each. Pour the first portion of egg white and food colouring into the almond/icing sugar mixture but don’t stir yet.
Put the water and caster sugar in a saucepan over medium heat. When the syrup starts to boil, place the rest of egg white into a mixing bowl, using the whip attachment and whip the egg white to soft peak. When the sugar is completely dissolved and the syrup bubbles a lot, take if off the heat and let it cool down until the bubbles slightly subside.
While the mixer is still running, slowly pour the sugar syrup down the side of the bowl. Be careful not to pour syrup onto the whip as it might spatter. Continue mixing until the meringue cools down, so that the mixing bowl is warm to touch. The whipped egg white should be stiff and glossy.
Mix a third of whipped egg white into the almond mixture and stir them together. Fold the rest of whipped egg white into the mixture and mix well, yet gently, until the batter is smooth and thick.
Put the mixture into a piping bag. Pipe rows of circles (4cm diameter) onto non-stick baking sheets. Let the piped shells stand at room temperature for 30 – 60 minutes until they are dry to touch without it sticking to your fingers.
Preheat the oven to 160°C. Just before baking, turn the temperature down to 150°C and bake the macarons for 15 minutes. Let the macarons cool down completely before removing them from the baking sheet. Then pipe buttercream onto one of the shells and stick the other one on.
Making rosewater buttercream
Place sugar and egg whites in a large bowl. Put the bowl over a pot of simmering water and whisk continuously until the sugar is dissolved. The egg mixture will be quite thick and sticky.
Place the egg white mixture into an electric mixing bowl. Using whip attachment, whip the egg white on medium-high speed until it reaches stiff peak and is glossy. The meringue should be cool at this point.
Change to paddle attachment and contiune beating meringue at medium-high speed . While the motor is running, add small chunk of room temperature butter at a time. Continue adding all butter and keep beating until the butter is blended in and the buttercream is smooth. Put rosewater into buttercream and mix well to combine.