Hi folks! Yesterday I decided to make macarons; rose water macarons. I thought I was doing everything right following every instruction to the T (or so I thought). But I noticed to things, when I let the macarons rest before placing them in the oven, they never created a crust on top and second they never rose in the oven. I followed a recipe from the book Macaroons - 30 recipes for a bite-sized treat, Page 14. One more thing, I used a food processor to ground my almonds to meal consistency. Can anyone suggest what I might have done wrong? I appreciate any feedback.
3/4 ground almonds
1 cup confectioners sugar
2 x-large egg whites
1/4 cup superfine sugar
½ teaspoon Rose water
pink food coloring
1 tbsp candied rose petals
2/3 Heavy cream
2 teaspoons Rose Water
Place the ground almonds and confectioners sugar in a food processor and process for 15 seconds, Sift the mixture into a bowl. Line two baking trays with baking paper.
Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the superfine sugar to make a firm, glossy meringue. Whisk in the rose water and enough red food coloring to make a pale pink color.
Using a spatula, fold the almond mixture into the meringue one third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
Pour the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 32 small rounds onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles. leave at room temperature for 30 minutes.
Preheat the oven to 325°F.
Bake in the preheated oven for 10-15 minutes, Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool completely.
Whip the cream and rose water together until holding soft peaks. Use to sandwich pairs of macaroons together.