Beautiful Little Rose Macaroons

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Ingredients

  • 1 lb Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups blanched almond
  • 6 large egg white
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup granulated sugar
  • 2 teaspoons rose water

Use imperial measurements

Method

How to make Beautiful Little Rose Macaroons

  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Place the icing sugar and almonds in a food processor and process until it looks like powder. In a large bowl beat the egg whites until they are stiff but not dry.
  • Gradually beat in the granulated sugar until glossy peaks form. Gently fold the ground nut mixture into the egg whites along with the rose water.
  • Using a pastry bag with star nozzle, pipe the dough into 1 inch rounds that are placed 2 inches apart on the prepared cookie sheets.
  • Let the cookies air dry on the sheets, on the counter, until they are no longer glossy, from 15 to 30 minutes. Bake cookies one pan at a time for 10-15 minutes until they appear dry.
  • Carefully transfer the parchment paper with the macaroons onto a cooling rack.
  • Sometimes I like to flip the macaroons over & brush the bottoms with melted dark chocolate!

(Courtesy of Food.com)