Tasteful Sounds in Bloom

I’ve always been a fan of floral things, despite being a tomboy. I don’t wear flowers much, but I really enjoy jasmine tea, edible flowers, and rose flavored treats. So, I decided to find a “floral” record that would inspire my friend Miranda, to create something totally new.

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She chose “Roses” by Outkast, to listen to and have out while creating her latest treat. (Totally fitting since she knows her way around Atlanta and has a great sense of humor, just like Outkast.) The result of this inspiration assignment was a tasty, vegan, batch of rose macarons. She graciously shared the recipe with us! It is long and my advice is to leave it to the expert and buy macarons from her here on Etsy! 

MAMA LEE’s Rose Macarons Recipe:
Yields 12-16 macarons depending on size 
The day before, take brine from a can of chickpeas. Reduce on medium/low heat 1/3 cup. Refrigerate overnight so that the consistency thickens like an egg white.

 

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Macaron shell:
125g fine almond meal
65g confectioners sugar
1/3 cup aquafaba
1/4 tsp cream of tartar
1/2 cup cane sugar
1/2 tsp vanilla extract
3-4 drops pink food coloring or a Tsp of beet powder for color
Edible rose petals
Tip: a standing mixer is useful but not necessary. Hand mixers work too but are more tiresome. Sift almond meal and confectioners sugar together in a bowl. Set aside.

 

In a separate medium/large metal bowl, pour in aquafaba. Make sure no oil or water is in the bowl, it needs to be completely dry. Whip aquafaba until foamy with soft low peaks. A good test is to whip until the bowl can be turned upside down without the meringue moving. Add apple cider vinegar and keep whipping for ~2 mins. Slowly add cane sugar Tbsp by tablespoon until the entire 1/2 cup is whipped with aquafaba. Add coloring and vanilla extract while mixer is still on. Should take ~5 mins of whipping on highest setting. Meringue should be stiff with high peaks.

 

Dump the almond meal and confectioners sugar mix into the meringue. Now it’s time for macaronage, the trickiest part of macarons. With a firm rubber spatula, gently begin folding almond meal mixture with meringue. Push the meringue to the side of the metal bowl and fold again; the reason behind this is to push the extra air out. Repeat until almond meal and meringue are thoroughly mixed and consistency of batter is smooth like lava–but be careful not to over mix! Do this process slowly and test every few strokes. A good test is to take a spoonful of batter and drop it on a plate. If the batter flattens out in 10 seconds, you’re good to go. * If confused, look up “macaronage” on YouTube.

 

Line a baking pan with parchment paper or a silicone mat. Take a piping bag with a round tip and clip a clothespin or bag clip at the end. Fill the piping bag with batter and start piping circles at a 45 degree angle on the parchment paper. Squeeze bag for 2-3 seconds depending on how large you want the macarons to be. Leave about half an inch of space between each circle and repeat until no batter is left.

 

Tap the baking pan against the table a few times to get all the air bubbles out of the macarons. Let them sit and rest for 2 hours, longer if it’s humid out.

 

*Every oven is different, so you may need to experiment with the temperature and length of baking time. Macarons are really finicky so if your oven is off by just a few degrees, you may not develop feet*

 

Bake at 210 degrees F for 30 minutes. Turn off oven and let them sit in there for another 20 minutes. Let them completely cool before removing from parchment paper.

 

12410530_551620371679284_142253967787490512_nRosewater buttercream: 
1/4 cup earth balance
1/2 cup confectioners sugar
2 tsp rose water syrup

 

Cream the earth balance with a hand mixer. Add confectioners sugar and rose water syrup, mix well.

 

Rose water syrup (yields 1/2 pint)
1 1/4 cup water
2 cups sugar
1/8 cup lime juice
1/4 cup rose water
  1. Bring water and sugar to a boil in a saucepan. Simmer for 10 mins. Add lime juice and rose water, then cook 10 mins longer, stirring occasionally. Remove pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly.

I hope you enjoyed this musically inspired creation! Check out Mama Lee’s Etsy store. Find a record that inspires you, put it on and make something 🙂 Until next time…