MAKE WAY FOR THE MACAROON

I've loved Macaroons ever since my first trip to Paris over ten years ago, I'm convinced they are the perfect dessert. NPR just posted an article about their growing popularity in the United States and posted the below recipe. Talk about the perfect Valentine's Day present, what could be better or more romantic then these sweet pale pink treats.  I've bought several recipe books attempting to perfect the art of the macaroon but thus far haven't had much luck. (maybe it has something to do with the fact the cookbooks are in french?) Here's hoping this recipe is easier!

Rose White Chocolate Macaroon

Paste
6 egg whites
18 ounces almond flour
18 ounces confectionery sugar

Blend almond flour and confectionery sugar together. After blended, sift. Spread on parchment paper and let dry for one day. The following day, add the egg whites to the mix and stir until it becomes paste.

Meringue
7 egg whites
18 ounces sugar
5 ounces water
1 teaspoon food coloring

Cook sugar in water until it has reached 250 degrees. While it is heating, whip the egg whites to stiff peaks. Slowly pour sugar mixture into egg whites on high speed. Let cool while whipping until the bowl is warm to the touch. Add food coloring. Whip an extra two to three minutes.

While meringue is whipping, mix paste (almond flour, confectionery sugar and egg whites) until incorporated.

Stop mixer and add a small portion of the meringue into the paste. (Incorporating the meringue helps loosen the paste.) Add the rest of the meringue, then beat with spatula until fully mixed. When finished, pipe to desired size and shape. Let dry 20 to 30 minutes after piping.

Bake at 300 degrees for 12 minutes. Let cool.

Rose White Chocolate Filling

12 ounces cream
12 ounces milk plus 6 ounces milk, divided
2 ounces cornstarch
Pinch of salt
11 ounces butter
16 ounces white chocolate
10 drops of rose extract

Combine cream and 12 ounces of milk and bring to a boil.

Meantime, mix 6 ounces of milk with cornstarch, add salt, then pour the starch mixture into the cream mixture. Bring to a boil then add white chocolate. Mix, then add the butter and rose extract.

Let cool. Assemble macaroons by pressing two disks together with filling in between.