With Valentine’s Day around the corner my mind has been on pretty cakes, meringues and all this edible and romantic. This may also be a reaction to the gloomy weather and FREEZING temperatures as well as an excuse for me to bake during my healthy eating drive. But really does anyone need a reason to make macarons? There’s nothing prettier than macarons to photograph, nothing daintier to eat with your afternoon tea and nothing quite as lovely to give on Valentine’s day.I have to admit I have never been a fan of rose water in desserts but that was before I was gifted some Steenbergs Organic Rose Water which has none of the sickly sweet perfume / taste of some other brands. Instead it is very gently perfumed and gives just a hint of roses without overpowering everything else around it. I even use it in cocktails! These macarons are so pretty it is almost a shame to eat them (I somehow managed – diet or no I can’t resist macarons). If you have never made macarons before don’t be too intimidated. It is true they can be a bit tricky but with a little practice you will have perfect results every time. The most important thing is to get the batter just right – runny enough to flow and spread a little but not so over-mixed that is flattens into a puddle. Oven temperature is also important – my new oven is much stronger than my previous crappy one so a few macarons burned. Do a test batch if you can to see what baking time / temperature is best for you and your oven. And lest I forget I also have a lovely giveaway with this post – a beautiful three tiered cake stand courtesy of House of Fraser for you to show off your bakes on! The tea cup on the top tier is just calling out to be filled with macarons I think! Scroll down to the bottom of the post for a chance to enter and follow the instructions on the Gleam box. Remember to leave a comment first! Rose buttercream

300g / 10.5oz icing (powdered) sugar, more if needed

115g / 1 stick unsalted butter at room temperature

2-3 tbsp rose water

2-3 tbsp double cream

pink food colouring (optional)

Method

1. Put the butter in the bowl of your stand mixer and whisk until fluffy. Start adding the icing sugar on low speed and increase to high speed when it is mixed in. Add the rosewater and food colouring if using. Finally add the double cream and whisk until you have firm peaks. Add more icing sugar if the buttercream is too runny.

Rose macarons

200g / 7oz icing (powdered) sugar

200g / 7oz ground almonds

150g / 5 oz egg whites divided into 2 x 75 g / 2½ oz quantities

200g / 7oz caster sugar

50 ml / 1/5 cup water

2 tbsp edible rose petals + 1/2 tbsp granulated sugar

pink colouring paste

Method

1. Put the rose petals and granulated sugar in a pestle and mortar and grind to a powder. Alternatively put them in a mini chopper and blitz to a powder together with the ground almonds. Don’t process for too long otherwise the almonds will form a paste!

2. Sift the icing sugar, ground almonds and ground petals together in a large bowl.

3. Add half the egg whites and mix together with a large spoon. The almond mix will come together to form a paste.

4. Put the caster sugar and water in a saucepan. Put the rest of the egg whites in the bowl of your stand mixer.

5. Bring the sugar to the boil and clip on a candy thermometer. When the sugar temperature reaches 110C / 230F start whisking the egg whites on high speed. Keep a watchful eye on the sugar – once it reaches 117 C /242F pour it very carefully down the side of your mixing bowl while still whisking. Continue whisking for several minutes till the mixing bowl is cool. You will have a very glossy, stiff meringue. Add the pink colouring paste using a toothpick or skewer and mix it in.

6. Add the almond paste to the meringue bowl and using a large spoon mix it together (don’t be afraid to be quite forceful!) until it’s well combined. The consistency of the batter is very important – it needs to flow smoothly and when dropped back into the bowl it should spread slowly.

7. Line 2-3 trays with baking parchment – secure the paper by dotting a bit of macaron batter on each of the tray corners. Put the batter into a piping bag with a 1 cm / ½-inch plain round nozzle. Use a template and pipe small rounds of batter onto the baking parchment.

8. Carefully but forcefully knock the trays against the counter to release any air bubbles. Leave the macaron shells to dry out for 15-30 minutes.

9. Meanwhile, preheat the oven to 150C / 300F. Once the shells are touch dry, bake for 14-17 minutes. The macarons are ready when they have a smooth, dry top and are firm. Leave them to cool down completely before carefully lifting off the baking paper.

10. Put the buttercream into a piping bag and pipe a small quantity on half the macaron shells. Sandwich them gently together. The macarons will get softer the longer you keep them but the shells keep very nicely in an airtight container for a few days.