Rose and strawberry flavors are some of my favorite and they come together beautifully in this French Macaron.This batch was donated to a local benefit last weekend. I had been thinking a lot about what flavors to make, revisiting creations I had made before. The final delivery contained three different flavors. Besides these, I made a batch of Jasmine and one of Chocolate with chocolate ginger buttercream filling.
The problem was the day was humid. Humidity and making French macarons are a recipe for disaster. The chocolate ones I had to make twice because I was doing so many other tasks in the kitchen at the same time, I forgot to ad the granualated white sugar to the egg whites and ened up with cracked shells with no feet.
In general, the shells for all the macarons turned out to be extremely delicate and crushed easily. I covered them with disco dust to hide imperfections before delivering them.
For the rose strawberry version, I added rose extract and pink coloring to the shells. The contents of a jar of strawberry preserves were briefly run through a food processor to smooth out any lumps and smeared between the shells. The fragrant floral essence of the shells balanced beautifully with the sweet seasonal strawberry filling. The trick is not to use too much filling to leave room for the rose flavor.