How to Bake and Ice Petit Fours by Brenda Van Niekerk

Author:Brenda Van Niekerk
Language: eng
Format: epub
Tags: petit fours, petite fours recipe, petit fours recipe, petite fours, petits fours recipes, recipes for petit fours, what are petit fours, petit four, petite four, petits four
Publisher: Brenda Van Niekerk

Macaron Recipes

Rose Petal Pistachio Macarons

Ingredients For Macarons

462,5 ml icing sugar

170 ml finely ground almonds

167,5 ml finely ground pistachio nuts

4 large egg whites

62,5 m granulated sugar

3 ml rose water

Few drops pink food coloring

Ingredients For Filling

62,5 ml shortening

62,5 ml butter

500 ml icing sugar

12,5 ml milk

5 ml rose water

Few drops pink food coloring

62,5 ml dried rose petals (crushed)

To Decorate

Candied rose petals

Method For Making Macarons

Sift the icing sugar, pistachio nuts and almonds together.

Whisk the egg whites with an electric beater on a medium speed until very soft peaks form. This should take about 1 to 2 minutes.

Add a 1/4 of the granulated sugar and whisk for another 45 seconds.

Repeat this process 3 more times.

Add a few drops of food coloring and the rose water.

Fold in 1/2 of the icing sugar, pistachio and almond mixture using a spatula. Fold in thoroughly.

Fold in the remaining mixture until just combined.

Be careful not to over mix.

Line the baking sheets with parchment paper.

Use a piping bag fitted with a 1/2 inch round tip to pipe the egg white mixture onto the baking sheets.

Pour the egg white mixture into the piping bag.

Pipe rounds about 1 inch in diameter and 1/2 inch thick onto the baking sheets.

When the baking sheet is full tap the baking sheet against the counter a few times to flatten the rounds and pop any air bubbles.

Allow the macarons to rest until they are no longer tacky to the touch. It should take about 30 minutes.

Heat the oven to 325 degrees F.

Position the oven racks in the top and bottom thirds of the oven.

Once the macarons are no longer tacky reduce the oven temperature to 300 degrees F.

Place the baking sheets in the oven and bake for 8 minutes and then rotate and swap the baking sheet positions.

Continue to bake until the macarons are very pale golden. It should take about 15 to 20 minutes.

Remove the baking sheets from the oven and allow the macarons to cool.

Method For Making Filling

Cream shortening and butter until light and fluffy.

Gradually add the icing sugar, one cup at a time.

Blend well on medium speed.

Add the milk, food coloring and rose water and beat until light and fluffy.

Mix in the crushed rose petals.

Assemble The Macarons

Make a small opening on the flat side of one macaron shell.

Place about a teaspoon of the filling over the opening.

Cover with another shell and twist until filling is evenly spread.

Decorate the macarons with the candied rose petals.

Refrigerate macarons overnight before serving.

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