Corazón contento

Corazón contento

By Jade Arroyo

The Rosewood Hotel recently opened a boutique/cafe, following their premise of savoir faire. Everything you find is top quality, focusing on providing sense of place. San Miguel has beautiful perfumed lavender fields. Several beauty products made in an artisanal way and whimsical delights are prepared with organic lavender. One of the tastiest treats is macaroons.

Macaroons are delicate merengue pastries with cream or ganache in between. Of French origin, these delicacies had their debut in the court of the XIX century. They have always been favorites of the most sophisticated palates.

The recipe has many variations which give a wide range of flavors and colors. Each version has many possibilities, depending on the creativity of the chef.

The pastry chef of Rosewood, Katia Lira, opened the doors of her kitchen and showed us right there how to prepare this treat. Everything that is offered in the cafeteria is fresh daily and homemade with the finest ingredients. There are different types of bread, sweet and salty cookies truffles and gourmet marmalades.

Lavender macaroons

Paste:

1 1/4 cup powdered sugar

1 1/4 cup almond powder

3 egg whites for meringue

½ cup water

1 1/4 cup sugar

Purple food coloring

Ganache

½ cup whipped cream

1 ½ cup of white chocolate

10 pieces of dried lavender flowers

Purple food coloring

For the paste:

Beat the egg white until there are stiff peaks. Add icing sugar and almond powder slowly, stirring at the same time, and then add two or three drops of food coloring.

It is important that the mixture is neither too liquid nor too thick at this point. Once it is ready, cover a tray with baking paper and use the pastry bag with nozzle to position the macaroons, leaving them out of the oven for half an hour.
Put the tray with macaroons into an oven preheated to 180 degrees and bake for 20 minutes.

Let them cool and remove them from the tray. For the ganache, mix all the ingredients well in a bowl, put the ganache into a pastry bag, and begin to fill the two parts of macaroons on the flat side. Put the two parts together. It is suggested to let them set for a few hours before eating.

 

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