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Author: Jill Colonna/Mad About Macarons

Ingredients

  • 140 g water
  • 100 g milk
  • 2 tbsp rosewater optional
  • pinch salt
  • 2 tbsp sugar
  • 90 g unsalted butter
  • 150 g flour
  • 4 eggs

Instructions

  • Preheat the oven to 180°C. Boil the water, milk, orange flower water, salt, sugar and butter in a large saucepan.
  • Once boiling, quickly add the flour and whisk until the dough is smooth and comes away from the sides of the pan.
  • Transfer to a mixing bowl (I used an electric mixer but there’s no need) and gradually add the eggs. Whisk until you have a lovely smooth,
  • sticky paste. At this point, you can transfer the pastry to a piping bag
  • and keep refrigerated for up to 5 days.
  • Using a piping bag, pipe out small heaps on baking trays covered in greaseproof/baking paper (or Silpat) Leave a good space between each mound, as they will spread out during baking. They do have a funny shape when you pipe them, but in the oven you’ll see the chouquettes even out and puff up into little sugary balls.
  • Brush with a glaze of one egg yolk mixed with a tablespoon of water and sprinkle with pearl sugar. Bake in the oven for 15 minutes.