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Rose and fig macarons.

Rose and fig macaron

Mediterranean fruits and herbs combine, with a rose-infused ganache. The result is a delicately flavoured yet crunchy macaron.

29 March, 2023
Average: 4 (3 votes)

serves for



Almond meal
Confectioner's sugar
Egg whites
3 large, room temperature – divided (approx 45g/1.6oz and 45g/1.6oz)
Granulated sugar
80g/2.8 fl oz
Cream of tartar
1g/0.04oz, to stabilise
Gel food colouring
1g/0.04oz, optional
Dried rose petals
For garnish
Fig confiture
Pectin NH
4g/0.14oz, fresh
Lemon juice
30ml/1 fl oz
White chocolate rose ganache
Ivoire chocolate
Cooking cream
175g/6.2oz, 35% fat
Rose water
15ml/0.5 fl oz
Unsalted butter


Step 01

For the white chocolate rose ganache

Bring the cream, rose water and glucose to a boil.

Step 02

Add the chocolate in three batches and mix until fully melted. 

Step 03

Add cubed butter when the mixture is 36°C/96.8°F and emulsify well with a hand blender. 

Step 04

Transfer to a bowl and cling wrap. The cling film should be touching the surface of the ganache. Let it set in the fridge and use after 6 hours. 

Step 05

For the macarons

Sift the almond meal and powdered sugar into a large bowl.

Step 06

Make a well in the centre of the dry ingredients and pour in half the egg whites. Fold the mixture together until combined. Cover with plastic wrap and set aside.

Step 07

Next, heat the granulated sugar and water in a pot over medium heat with a candy thermometer attached to the side.

Step 08

Bring to a boil then reduce the heat to medium and continue cooking until the mixture reaches 113°C/235°F.

Step 09

Once the mixture starts to boil, pour the remaining egg whites into a stand mixer and whisk on medium speed.

Step 10

Add in the cream of tartar to help stabilise the meringue and continue to mix at a medium speed until soft peaks form.

Step 11

Remove the sugar syrup from the heat once it reaches 113°C/235°F and slowly pour the syrup down the side of the mixing bowl into the meringue on a medium speed.

Step 12

Once the syrup is fully mixed in, increase the mixing speed to high and mix until glossy, stiff peaks form. If you want to colour your macarons, mix in the gel food colouring at this step. There should be a tiny bend in the peak of your meringue when the whisk is lifted.

Step 13

Mix the meringue into the almond/powdered sugar mixture in three additions.

Step 14

Once the meringue is mixed in, fold the batter in a circular motion until thick ribbons of batter run off the spatula when it's lifted. Be careful not to overmix the batter!

Step 15

Transfer the batter to a large piping bag fitted with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart. Add the dried rose petals.

Step 16

Preheat your oven to 150°C/302°F, then let the macarons rest for 30 minutes to allow a skin to form. They should be dry to the touch once they're ready to be baked.

Step 17

Bake the macarons in your oven for 12-15 minutes.

Step 18

Remove from the oven and let the macarons cool for about an hour. 

Step 19

For the fig confiture

Cut off the figs' stems and the figs in boiling water for 30 minutes, drain off the water and blitz the figs once cooled down. 

Step 20

Mix the pectin with sugar. 

Step 21

Finely chop the thyme and add it to the pureed figs. 

Step 22

Transfer the puree to a pot, heat 40°C/100°F Celsius, add the sugar mixed along with the pectin, lemon juice and bring to a boil. Let cool. 



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