French Macaroons with Raspberry-Rose Buttercream
These little cookies are slightly complicated to make, but have a unique flavor that makes it worth the work. The cookie part is made from powdered sugar, almond flour, egg whites, and sugar. I may have made them a little too small on the baking sheet because they only came out a little larger than a quarter. The next step is the raspberry filling, made with frozen raspberries and sugar. last, the buttercream is made from sugar, egg whites, butter, and rose water. I'd never used rose water before. I found it in the vitamin section of Whole Foods.
Yumminess: 8 out of 10
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