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Rose Macarons with Rose Ganache and Edible Petal Decorations Recipe

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4.3 from 7 reviews

Delight in these elegant Rose Macarons featuring delicate Swiss meringue shells colored with sugar rose powder and filled with a luscious rose-infused white chocolate ganache. Finished with a drizzle of melted white chocolate and decorated with dried rose petals and sprinkles, these macarons offer a beautifully floral and creamy treat perfect for special occasions.

  • Total Time: 2 hours 40 minutes
  • Yield: 22 servings

Ingredients

Macaron Shells

  • 1 recipe for Swiss Macarons
  • 1/16 tsp Sugar Rose powder food coloring (by The Sugar Art)

Rose Ganache

  • 1/2 cup heavy cream (120 ml)
  • 5 grams invert sugar
  • 255 grams white chocolate
  • 1/2 tsp rose water or rose extract

Decoration

  • 1/4 cup white chocolate, melted
  • Dried rose petals
  • Sprinkles

Instructions

  1. Make Macaron Shells: Prepare the macaron shells following the Swiss Meringue Macarons recipe. During the final stage of whipping the meringue, add 1/16 tsp of Sugar Rose powder food coloring to achieve a delicate pink hue.
  2. Prepare Rose Ganache: In a small saucepan, combine the heavy cream and invert sugar and heat over medium until bubbles begin to form but do not boil. Remove from heat immediately.
  3. Combine Ganache Ingredients: Pour the hot cream mixture over the white chocolate and add the rose water. Let the mixture sit for one minute to soften the chocolate.
  4. Emulsify Ganache: Using an immersion blender in a tall container, blend gently until the chocolate is fully melted and the ganache is smooth and emulsified, avoiding incorporating excess air.
  5. Chill Ganache: Transfer the ganache to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or until firm enough to pipe. Alternatively, you can whisk the warm cream and chocolate mixture until smooth and refrigerate.
  6. Prepare for Piping: Before assembling, stir the chilled ganache with a spatula and transfer to a piping bag fitted with a round or preferred tip.
  7. Decorate Macaron Shells: Drizzle melted white chocolate over the shells and garnish with dried rose petals and sprinkles for an elegant finish.
  8. Assemble Macarons: Pipe ganache onto the bottom shells and sandwich with a top shell gently.
  9. Mature Macarons: Place the filled macarons in the fridge and allow them to mature for at least overnight or up to 48 hours for the best texture and flavor development before serving.

Notes

  • Invert sugar helps achieve a smooth and shiny ganache but can be omitted if unavailable; whisk heated cream and chocolate thoroughly instead.
  • Use a tall container when emulsifying ganache to prevent incorporating too much air.
  • Maturing macarons overnight or longer enhances flavor and texture.
  • Adjust rose water quantity to taste for a stronger or more subtle floral flavor.
  • Author: Monica
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Find it online: https://monicarecipes.com/rose-macarons-with-rose-ganache-and-edible-petal-decorations-recipe/