Long time no blogging because i'm busy preparing for my graduation. few weeks ago, i tried to make rose macaron again but with a different technique. Usually, i use the french meringue technique (uncooked sugar) to make the macaron shells. But then, i tried the italian meringue technique (cooked sugar) to make the macaron shells more shiny.
the ingredients
First of all, i made the sugar syrup. Just add the sugar with a small amount of water. Keep your eyes on it and do not stirring.
sugar syrup
Beat the egg whites until soft peak (meringue) then pour the sugar syrup into the meriunge in a thin stream. After done pouring the sugar syrup to the meringue, i realized that my batter is to runny because i did a wrong measurement of water in the sugar syrup. huff :(
runny batter :(
Okay, no time for disappointed. i directly tried to make the new batter but back to basic technique which is the french meringue technique. *still afraid to try the italian, maybe next attempt :p
my pretty undried macaron and Loewe
look at those awesome brittle foot *MeSoHappy
On the 2nd attempt, i filled my rose my macaron with a rose flavour white chocolate ganache. Although, i want to make a different creation of it so i tried to made rose butter creme.
Voila~, My petite rose macaron
fluffy filling :)
i made rose macaron so often cause basically i loved soft pink color and the taste of rose always delightful for me. Next time, i will try making the new flavor of macaron, melon maybe. See you on my next post, baking fellas. :)
Skippy waves good bye. *he accompanied me while i'm baking :D
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