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The BORN ROSÉ Macarons Recipe, Exclusively Created by Chef Andrea Vicens

The BORN ROSÉ Macarons Recipe, Exclusively Created by Chef Andrea Vicens

We can’t help it. Sweet treats drive us totally crazy. There’s nothing like ending a meal with something yummy, enjoying an afternoon of movies and cake, or spending an evening indulging in BORN ROSÉ and some sweet cravings. Chef Andrea Vicens, @Fashion.Eats, who we know well, decided she was going to give us the best gift ever. Some delicious, exclusive macarons, made with the essence of our very own BORN ROSÉ. And not only are they the same color as our spectacular ROSÉ, but their filling is also inspired by BORN ROSÉ’s tasting notes. The result? Some scrumptious macarons that are totally perfect for enjoying during the holidays… or anytime really! Is there anything more Christmassy than sweet treats and ROSÉ?

Are you excited to get baking at home? Make sure you listen carefully to the chef’s instructions!

To make them, you’ll need:

For the shell:

  • 125 g of almond flour
  • 125 g of powdered sugar
  • 45 g of egg white

For the Italian meringue:

  • 40 cl of water
  • 125 g of sugar
  • 45 g of egg white

For the filling:

  • Strawberry jam
  • Buttercream or Philadelphia

To decorate:

  • Pink and red food coloring
  • Edible gold dust

Start by mixing the almond flour, the powdered sugar, and the egg white. Mix them together well until you achieve a texture similar to marzipan. Add the food coloring, mix it well, and put it to one side.

Now it's time to make the simple syrup. To do this, mix together the water and the sugar in a saucepan and heat it up. When the mixture reaches 115C°, start to beat 45 g of egg white in a bowl. And, when the simple syrup gets to 121C°, take it off the heat. Wait a couple of seconds until there are no more bubbles and, while you continue mounting the egg whites, pour the syrup into this bowl. Leave the meringue to mount until it’s cooled, which should be about five minutes. Then dye it, using the food coloring. All set? Preheat the oven to 150°C using both heats from below and above.

Ready for the macaraonage? This process involves mixing the meringue with the marzipan that you made before to create a mixture with a lava-like consistency. Then, pour this mixture into a pastry bag with a rounded 1cm nozzle. Place a sheet of baking paper onto an oven tray and spoon the macarons onto it. Bear in mind that the smaller they are the more beautiful they’ll be! Tap the pan lightly against the kitchen surface to help the batter settle and to get rid of any bubbles.

As soon as the oven’s heating up, bake your macarons for 13 minutes. Once the 13 minutes have passed, take the tray out of the oven and stop them from cooking by immediately taking the sheet of baking paper off of the tray.

Leave the macaron shells to cool for 15 minutes and… now they’re ready to fill!

Spoon a few mounds of buttercream or Philadelphia around the edges of the shell and fill the center will a little jam. Add the lid and leave them to cool for an hour in the fridge, so that they are perfect.

Serve them with a glass of BORN ROSÉ and the moment has arrived to enjoy them!