Name: Emily Taylor’s rosewater macaroons with buttercream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Emily Taylor's rosewater macaroons; 1 1/4 cup (200g) icing sugar; 1 cup (120g) almond meal; 3 egg whites, at room temp; 1 tablespoon caster sugar; 1 teaspoon rosewater; a few drops of pink food colouring; Buttercream; 125 gram butter; seeds from 1 vanilla bean; 1/2 cup icing sugar; 1 teaspoon rosewater; a few drops of pink food colouring; 1/2 cup almond meal or 1 cup icing sugar

Ingredients

Emily Taylor's rosewater macaroons

1 1/4 cup (200g) icing sugar

1 cup (120g) almond meal

3 egg whites, at room temp

1 tablespoon caster sugar

1 teaspoon rosewater

a few drops of pink food colouring

Buttercream

125 gram butter

seeds from 1 vanilla bean

1/2 cup icing sugar

1 teaspoon rosewater

a few drops of pink food colouring

1/2 cup almond meal or 1 cup icing sugar

Method

1.Preheat oven to 150˚C. Sift icing sugar and almond meal together and mix.

2.Put egg whites in bowl of mixer and whisk for 30 seconds. Add caster sugar, and whisk for 10 minutes until stiff peaks form. Once finished beating, add rosewater and food colouring.

3.Fold through the almond meal and icing sugar in two batches. Place in piping bag. Tap on bench top and allow to stand for 20 minutes.

4.Reduce oven to 130˚C and bake for 17-18 minutes. Allow to cool on trays.

5.For the buttercream, beat the butter and vanilla bean seeds together for 6-8 minutes. Add the icing sugar, rosewater and pink food colouring. Beat for 10 minutes then add almond meal or icing sugar.

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Ingredients

Method

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