Rose flavor is common throughout India, as well as Asia and the Middle East. You will find it in many sweets, especially Falooda. Holi is just around the corner, Wednesday, March 27, so to keep in the spirit of the moment, I decided to make some rose flavored macarons.
Macarons are actually quite simple to make, and once you have the hang of it, you can make so many flavors. The color of these macarons are so pretty, and just scream spring. They would not only make a good Holi treat, they would be perfect for Easter as well.
- 3/4 cup ground almonds
- 1 cup confectioners sugar
- 1/4 cup extra fine sugar, you can grind regular sugar to a fine consistency
- 2 extra large egg whites, room temperature
- red food coloring (optional)
- 1/2-1 tsp Rooh Afza, bought at any Indian grocery store, or you can use rose water
- 2/3 cup cream+1 tsp Rooh Afza
- piping bag or a ziploc bag with small corner cut off
In a blender, grind the ground almonds and confectioners sugar to a fine powder. Sift it in a bowl, getting rid of any lumps or large almond pieces.
In another bowl, beat the egg whites till they form a soft peak. Gradually add the fine sugar until a glossy stuff peak forms. Add the Rooh Afza and fold gently. If needed or wanted, add just enough red food coloring to give it a nice color. Add in the almond mix, 1/3 at a time, until combined. You need to fold the almond mix into the eggs, not beat or stir it into the eggs. Once the almonds are incorporated into the eggs, continue to fold until mixture is shiny and when holding a spoon, the mixture will drop down like a ribbon. (The color will settle down once baked)
Line two cookie sheets with parchment paper. Use a little of the mixture to hold down the paper. Add mixture to piping bag, and pipe circles onto cookie sheets. I simply counted to three each time I squeezed. Once completed, let the macaroons sit at room temperature for 30 minutes.
Here is another colorful recipe for Holi or Easter, Deviled Eggs