For those of you who are not familiar with the flavour bandung, it’s basically a drink that consists of rose syrup and carnation milk! How delicious does that sound? Imagine that in a macaron – a whole mouthful or two of yumminous. Like a mini explosion in your mouth!
I have been in a baking macaron frenzy lately. And I am addicted to using the Italian meringue method. The macarons just turn out much smoother and shinier. And I just wanted to create a flavour that I miss and love. One flavour came to my mind : bandung. I love ordering this drink while eating prata. Just one of the best combinations besides teh cino. haha Maybe that would be my next flavour. hmm..
okie back to this macaron post! I wanted to also create a storng intense rose flavour when you bite into the macaron. So my solution is to make an intense rose syrup jelly to put in the middle! The deep red against the pink macaron shell and faint pink buttercream was a really good contrast! (: I was a happy girl. hehe
So it is basically a rose macaron shell filled with a rose syrup and carnation milk buttercream with a rose syrup jelly! One bite and you can really taste the rose. Not so much the carnation milk which I was hoping it would. Well, we always need to improve don’t we? But still yummy and everyone loved it!
so here’s the recipe of my bandung macaron. Have a go! Especially if you miss having bandung like me!
Rose Macaron (A Pierre Herme’s recipe from The Boy Who Bakes)
300g Ground Almonds
300g Icing Sugar
110g Egg Whites, aged
5g Red Food Colouring
300g Granulated Sugar
110 Egg Whites, aged
1. For the TPT : Mix the almond meal and the powdered sugar and put it int a blender to make the mixture finer. Sieve the almond mixture to make sure there are no big bits or lumps.
2. Place the egg white in a clean mixing bowl, add in the red food coloring then stir to mix. Add the almond flour mixture, using a rubber spatula, and fold until it forms into a sticky ball, cover with food wrap, set aside.
3. For the Italian merigue : Pour the water and sugar into a saucepan and swirl together. Add the second portion of egg whites to a mixer fitted with the whisk. Cook the syrup to 118C. Once the mixture reaches 115C start the mixer on high. Once the syrup reaches 118C take straight of the heat and pour in a thin stream down the side of the mixer bowl continuing to whisk on high.
3. Continue to whisk the meringue on high until the side of the bowl is no longer hot. You still want it a little warm, around 50C. Add the meringue to the bowl with the almond sugar mixture in 3 portions.
4. Using a large spatula fold the mixture together until it starts to shine and forms a ribbon that stays visible for about 30 seconds.
5. Pour the batter into a piping bag with a small round tip and pipe the batter from the center of the drawn circle onto the baking sheets. Let dry at room temperature for 30 minutes before baking to allow skins to form. Meanwhile, preheat oven to 300°F/150°C, with racks in upper and lower thirds.
6. Once the batter is dry to the touch, place into the preheated oven and bake for 12 minutes. Remove from oven and transfer to cool on the cooling rack. Once cooled, slide a knife (fragile, must be careful) underneath the macarons to remove from the parchment paper.
Rose Syrup Jelly
3 tbs gelatine
75g rose syrup
1. Place 3 tbsn. cold water in a small bowl and sprinkle the gelatin over the top, let sit while you do the next step.
2. Mix the rose syrup with the water and bring it to a boil. Remove from the heat and add the gelatin. Stir until well combined.
3. Pour the mixture into a container that is wide enough so that the liquid will be spread thinly (1/2 cm). Allow it to chill in fridge for at least 3 hours or until you need to use it.
90g egg yolks
400g butter, softened
4g rose water
30g rose syrup
20g carnation milk
1. Add the sugar and water to a saucepan and cook over medium heat to 120C. Whilst the syrup is coming to temperature add the eggs and egg yolks to the bowl of a stand mixer with the whisk and whisk until the thicken and lighten in colour.
2. With the mixer still on slowly pour the syrup down the side of the bowl and continue to whisk until cooled.
3. Switch to the beater, begin to beat in the butter at medium/high speed one or two pieces at a time. Once all the butter is beaten in and the buttercream is smooth beat in the rose syrup, carnation milk and rose water.
4. Pair two macaron shells of the same size together, pipe the rose buttercream on the flat side of one of the shell and top with a small piece of rose syrup jelly, then sandwich them.
PS : if you are making this in winter, don’t panic if your buttercream looks like scrambled eggs, heat it over a water bath and continue to beat it until it becomes smooth!
So what is your favourite drink that you think could be made into a macaron? (: