rose, kuro-goma & vanilla bean macarons

assorted macarons2

Another exploration on different flavors in macarons.

I still have problems with keeping the macarons from browning. For the vanilla bean macarons, I used a piece of foil to block the upper heating only halfway through the baking. Next time, I will cover with the foil right from the start. It is really difficult to get a white color.

For the other 2 flavors, the foil was already inside and the dis-coloration was less apparent.

Rose macarons were filled with rosewater custard buttercream, kuro-goma macarons were filled with white chocolate ganache and vanilla bean macarons were filled with store-bought organic apricot jam.

assorted macarons3

I love the kuro-goma macarons. Delicious! 🙂

For basic macaron recipe, refer to here. The kuro-goma macaron was made with 50 grams of almond meal and 10 grams of kuro-goma powder.

Rosewater custard buttercream (adapted from Jill Colonna)

  • 1 egg
  • 20 grams castor sugar
  • 90ml whipping cream
  • 1 tsp rosewater (I used Nielsen Massey)
  • 10 grams cornflour
  • 100 grams unsalted butter, softened but cool
  1. Whisk egg and sugar in a bowl, until pale and fluffy.
  2. Whisk in cornflour until smooth.
  3. In a medium saucepan, heat up whipping cream and rosewater until boiling.
  4. Pour cream mixture into egg mixture, whisking constantly.
  5. Pour mixture back to saucepan and cook over low heat, whisking constantly, until thickened.
  6. Cover with cling wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Set aside to cool completely.
  7. Whisk in butter until smooth.

The original recipe used 5 tbsp rosewater and a bit of rose extract. If using Nielsen Massey brand, 1-2 tsp is more than enough. The scent can be overpowering, thus a light touch is best. The custard buttercream is great for filling macarons. It is easy to make and delicious. Since it is a combination of custard and butter, it will not harden totally when in the fridge. This allows the filling to be absorbed perfectly by the macaron shells.


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