Those sensational seasonal Macqueens Jamie and Deeba over at Mactweets invited us to make a macaron this month reflecting the change in season. This rose hip macaron is a vitamin C bomb and perfect for the onset of cooler weather here on the USA's East Coast. Their unusual tart and sweet flavor may or may not help prevent a cold, but they taste great nonetheless.
Last spring I bought a bag of rose hip powder at Munich's Viktualienmarkt. The vendor told me to dissolve a teaspoon in a glass of water and drink it daily as an immune system booster.
Of course I didn't tell her I had the dastardly plan of adding heaps of sugar and butter to her healthful powder and a few months later it inevitably found it's way into macarons. Did I find a less healthy outlet for my rose hip powder or have I created a healthier macaron? You decide.
Like most macaron experiments, I wasn't sure if the powder would work in either the structure of the macaron or the flavor.
Turns out the feet arrived with no problem and I found Rose Hip to be an interesting and delightful flavor for a macaron. The powder cuts the sweetness of the shells and adds a slight of tart-y bitterness.
I had some sweet rose hip liqueur on hand, perfect to add to the buttercream filling and to balance the flavor of the shells.
Rose Hip Hip Hooray!
For the Shells:
I used the Tartelette's basic recipe. Use a kitchen scale for precise measurements.
- 3 egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
- 25-50 grams of fine granulated sugar
- 200 grams of powdered sugar (minus 2 tablespoons)
- 2 tablespoons rose hips powder
- 110 Grams of almond flour*
*You can buy almond flour that has been ground with or without the skin. I use the later (blanched). The former looks really nice if you are not coloring the shells. You can also grind your own almond flour by putting whole or sliced almonds in a food processor or blender. If you do, make sure you throw a little of the powdered sugar in to prevent the almonds from forming a paste.
- Sift the powdered sugar, rose hip powder and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces and set aside.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. (I also add a pinch each of salt and cream of tartar)
- Add the powdered sugar/almond/rose hips mixture to the egg white mixture and fold, using quick strokes at first then slow down. No more than 50 strokes all together. The batter should have a "flowing like lava" consistency.
- Fill a Pastry bag and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry for about one hour until they harden.
- Preheat oven to 300 degrees F
- Bake for 18-20 minutes.
- I keep the oven door propped open with a dish towel or wooden spoon. Try to refrain from obsessive peeping to see if they get feet.
- Let cool completely and then match up the shells into pairs according to size and pipe in the filling.
For the Rose hips Liqueur Buttercream filling:
- 1/4 stick butter room temperature
- 2-3 cups powdered sugar
- 2 tablespoons rose hips liqueur
- 1 tablespoon rose hips powder
- Beat the butter with one cup of the powdered sugar.
- Add the liqueur one tablespoon at a time alternating with one cup of the powdered sugar.
- When everything is combined throughly, beat in the rose hips powder.
Check out the Mactweets website for some amazing macinspiration.