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Rose Macarons With Ermine Frosting
Ingredients
- The shells
- 140g ground almonds
- 140g powdered (confectioner’s) sugar
- 100g egg white (from approx. large 3 eggs), room temperature, divided 50/50
- 100g granulated (white) sugar
- 40g water
- a few drops pink gel or pinch pink powder food colouring
- The filling
- 120ml (1/2 cup) whole milk
- 1 1/2 tbsp (4 1/2 tsp) all-purpose (plain) flour
- small pinch salt
- 115g (1/2 cup or 1 stick) unsalted butter, room temperature
- 100g (1/2 cup) granulated (white) sugar
- rosewater – depends on the brand – start with 1/4 tsp and add more as needed
- a few drops pink gel or pinch pink powder food colouring
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