Honestly these Cottagecore rose macarons might be the prettiest macarons I've ever made. Are they cottage core? I'm not sure we used to call it shabby chic. Anyhoo those sweet roses are piped into the still wet macaron batter with different coloured macaron batter. I was so happy when it worked and I ended up with super shiny deliciously gorgeous patterned shells.
They are definitely the macarons of my dreams. It is so satisfying when the piped mixture falls back down into the shells.
I was so excited I even made a 5 minute Youtube video showing how I made them which includes mixing up the macaron batter so you can easily follow along and make your own here. Like I said it's a pretty short video and you can see the consistency required for the batter so I recommend watching it if you're going to try make your own macarons (patterned or not).
I filled these ones with a white chocolate rose ganache to match in with the rose decorated shells. I also did a version with a whipped white chocolate buttercream and raspberry puree centre for Mother's Day which was reminiscent of Devonshire tea and totally delicious..
They do require a little bit of work and I'm not sure every macaron recipe will work. Some of the recipes out there are different batter consistency to mine and as a result the piped roses will not fall back into the shells as well, so I've included the exact recipe I used which is the same recipe I've used for 15 years, modified slightly over the years. While I had a cafe I made thousands of these gorgeously delicious treats and fine tuned the recipe until it was no-fail for me.
I've already made up a few more batches of these wet on wet designs to share with you so check back to see all the macaron gorgeousness over the coming weeks.
XX
Linda
Cottagecore Macarons (wet on wet instructions - see also my YouTube video)
Mix up macaron batter. I've included my recipe for Italian meringue macarons below. Just before the batter is ready spoon out a small amount into 2 small bowls around 1/3 cup in one and 1/2 cup in the other.
Colour the large portion sky blue, and then colour the 1/3 bowl green (I used one drop mint green), then colour the 1/2 cup pink (I used one drop) then split a small amount of the pink into another bowl and put another drop of pink to make it a darker hue of pink. Put all the batter into seperate piping bags.
Pipe the main batter onto trays lined with parchment paper. I did one tray at a time so the macarons did not start to form skins.
Once you have the blue macaron shells piped, tap the tray on the counter to remove any air bubbles and then pipe 3 light pink dots (see picture 1 in the collage below).
Using the darker pink pipe a curve or c on top of each light pink dot. (see picture 2 in collage below)
Using a toothpick, skewer or scribing tool swirl in little circles back and forth to look like little rose swirls (see picture 3 in collage).
Pipe little leaves on the sides of each rose by piping a dot then letting go of the pressure on the piping bag and pulling the bag out sideways (see picture 4 in collage below) My leaves fell into the batter, however you might need to pipe a dot and use the scribing tool to pull the 'leaves' outward.
Repeat for remaining batter and then allow to rest on the trays until set (see picture 5 in collage below).
Linda's Macaron Shells makes around 40-50 shells or 20-25 filled macarons. See below macaron recipe for simple instructions for ganache filling.
150 gram (5 +1/4 oz)almond meal (almond flour)
150 gram pure icing sugar (5 +1/4 oz powdered sugar)
150 gram granulated sugar (5 +1/4 oz)
37 grams water (1 +1/4 oz)
110 gram (3 + 7/8oz) egg whites aged split into 2 lots of 55grams each (2 lots of 1 + 7/8 oz each)
food color of choice (I used sky blue, pink and mint green gel type food colour)
*ageing egg whites refers to separating the yolks from whites and then leaving the whites to age for a few days. This can be done on the counter if your countries climate permits or in the fridge, wrap the bowl with plastic wrap and then pop a few holes in the top. Alternately you can pop fresh egg whites in the microwave on high for 10 seconds or so - I used the aging on counter method in this batch pictured.
1. Mix the ground almonds and icing sugar together and pulse a few times in food processor to make almond meal finer. Do not over process as the meal can become oily. Sieve into a large bowl. Add colour and 55g (1 + 7/8 ounce) of the egg whites to the sugar/almond mixture but don’t mix in.
2. Place remaining 55g (1 + 7/8 ounce) of egg whites in bowl of mixer fitted with the whisk.