Rose Hip & Hibiscus Macarons
Before you get all worried about having to go on a culinary tour around the world to find rose hip and hibiscus, let me stop you right there. I didn’t have to scour various isles of health food stores, or garden centres to get the amazing flavour in these rose hip & hibiscus macarons. All you have to do is find the tea isle in the bulk barn, purchase about a pound (that’s how good this tea is) and voila, you’re all set.
As soon as I tasted this tea, I knew I had to bake with it. Initially I thought a tart would be the best route, (I still plan on trying this) but then realized that macarons would be ideal. I took my bright, fruity, floral tea, and paired it with rich cream and a luscious white chocolate to make a ganache. Sandwich that between some crisp macaron shells and wait about 24 hours. Then try not to stuff them all in your face at once.
I know it seems brutal to have to wait 24 hours before you can eat your treats (spoiler: it is). BUT, it’s so worth it when it comes to macarons! Give the shells time to meld with the filling and the texture is outstanding.
I’ve actually made macarons so frequently, and ate them early so often, that I’ve developed a trick to keep me from eating too many too soon.
Make the macarons on a week night! Start around 8pm or so, that way, when you’re done, it’s time for bed. When you wake up it’s already been about 8 hours. Then you get ready for work, and maaaybe sneak one from the fridge on your way out the door. My hat goes off to you if you have the restraint to not try one in the morning. Anyways, then you sit at work all day and when you finally get home it’s been another 9 hours. Then make dinner, eat and watch an episode of The Office. When you finally eat a macaron its been about 24 hours! They’re now the perfect texture for you to enjoy! As a bonus, it’s probably almost 9pm by this time, so how many of the macarons can you possibly eat before bed?
|Prep Time||2 hours|
|Cook Time||15 minutes / tray|
|Passive Time||24 hours|
- 140 grams egg whites Aged in the fridge for 4-5 days and brought to room temp
- 90 grams caster sugar also called instant dissolving or super fine sugar
- 168 grams Almond Flour**
- 252 grams Icing Sugar
- gel food colouring
- Trace 1.5" inch circles onto 4 pieces of parchment paper. Flip the parchment over and place on baking pans. Make sure the paper sits flat.
- Measure out all macaron shell ingredients. A digital scale is critical for this!
- Sift together the icing sugar and almond flour
- Whip egg whites, gradually adding caster sugar, until they form firm, glossy peaks. About half way through whipping, add your food colouring.
- Once whipped, combine the egg whites with the almond/icing sugar mixture until you have a uniform mixture
- Next, take a patisserie scraper and press the oxygen out of the mixture for no more than 5 minutes. This is called macaronnage
- When your mixture is ready to be piped, insert your piping tip into the bag and then flip the tip up so it faces you and closes off the bottom of the bag. Insert the bag into a clean drinking cup and fold the top of the bag down. Now, easily fill your piping bag with the macaron mixture.
- Pipe the mixture onto your parchment lined trays, using the circles as guides. I hold my bag at a 30 degree angle and use firm pressure to pipe the mixture onto the tray, stopping when the mixture is about 1/4" away from the circle that I drew. Finish piping each macaron with a flick of the wrist like so:
- Bang each tray on the counter a couple times to release any air bubbles
- Allow the macarons to set up for 30 minutes before baking (crouter). This helps form the feet that are characteristic of macarons. Preheat your oven at this time. 325 degreed Fahrenheit.
- While the macarons are setting up, make your ganache. Combine the cream and tea in a saucepan over medium-low heat.
- Once the cream is simmering, take it off the heat and strain the cream into a bowl containing the chopped chocolate. Allow to sit for 2 minutes before whisking into a deliciously smooth and luscious ganache
- Allow the ganache to cool in the fridge, stirring frequently until it hardens enough to be piped. You want it to be hard enough that it doesn't run out of the shells, but not so hard that it's difficult to get it out of the piping bag
- Bake the macarons one tray at a time for about 12 minutes. After 12 minutes, test to see how wiggly they are. They should wiggle only slightly when done.
- When the macarons have cooled and the ganache has set, fill a piping bag with a round tip. Marry up the macaron halves and flip one half over to reveal the underbelly. Pip a small amount of ganache onto each upturned shell and sandwich immediately.
- Store in an airtight container in the fridge for 24 hours before consuming
- After 24 hours indulge yourself and enjoy macaron making bliss 🙂
- I use Wilton gel food colouring for my macarons. For these shells, I used equal amounts of rose petal pink and burgundy, adding small amounts with a toothpick.
Restraint or not, these rose hip & hibiscus macarons should definitely be the next treat that you try making!
These rose hip & hibiscus macarons are such a perfect flavour for any number of occasions. They’re great in the spring or summer for a garden party, birthday, or afternoon tea. Not to mention, mother’s day, Easter, a baby shower or a bridal shower. BUUT, they’re also great in the winter to remind you of fresh floral flavours and the promise of spring to come. Maybe just don’t make them in the fall. That’s the perfect time for these pumpkin macarons.
I’d love to know what you think of these little gems if you try making them! I know macarons are a lot of work, so if you need help, leave a comment! I’m here to answer and questions and to help you troubleshoot!
- xo, tess.
Ahh I want to try making these!