Rosewater raspberry macarons, with their floral tones capture the scent of spring to cast off the gloom of winter. Close your eyes and inhale the aroma of roses when walking through a garden in bloom. Taste the raspberries and contemplate their short, transient fruit bearing season. The short life of a macaron from baking to the final bite. Impermanence encapsulated in a macaron.
floral scent of spring
short season of raspberries
impermanent life
Recently, Susan Tullos at The Farmstead on Woodson Ridge asked if I would be interested in teaching a class on baking #macarons. Rosewater raspberry macarons was the first flavor that I baked for my youngest granddaughter's birthday and are still a favorite for friends and family. So, when I accepted the invitation to teach the macaron class, I decided to demonstrate baking this macaron.
First, I baked rosewater raspberry macarons at home that I placed for each class participant to taste at the beginning of the class.
The class was given a copy of my basic macron recipe. I discussed the macaron baking process, the difference between the French and Italian methods, and that I would demonstrate the Italian method. I tried to convey the concept of meraki, putting your heart and soul, a little something of yourself into creating a macaron.
The almond flour and confectioners sugar was preweighed, ground, and sifted prior to the class due to time constraints.
Water and sugar was placed over high heat. As the syrup reached 110 degrees C, I began whisking the egg whites in a stand mixer. When the syrup reached 120 degrees C and the whites developed soft peaks, the syrup was slowly poured along the edge of the bowl. The meringue was whipped on medium speed for another five minutes, then food coloring gel and rosewater were added.
I demonstrated folding the meringue into the almond flour and confectioner sugar mixture, and then each class participant practiced folding the macaronage, until it flowed like lava and slowly melted back into itself.
The macaronage was divided into several bags, the piping technique was described, and the class piped out the macaron shells.
The ovens were preheated to 300 degrees F. The shells were air dried for thirty minutes. Then they were placed in the oven for 10 minutes, the door was opened slightly, and then baked for an additional four minutes.
Once cooled, the shells were paired. The raspberry Italian buttercream piped in a circle along the edge of one of the macaron shells and finished with a bullseye of raspberry preserves. The shells were gently pressed together to complete the #macaron.
The class was a huge success. Everyone had a good time and took their macaron creations home to enjoy. It was so much fun sharing the joy of baking!
This was the first of many more classes to come.