Strawberry Rose Macarons

• 4 egg whites 120 grams
• 1 7/8 cups powdered sugar about 2 cups + 2 tablespoons
• 1 1/2 cups almond meal about 1 1/4 cups + 2 tablespoons
• 6 1/3 tablespoons granulated sugar about 1/4 cup + 2 tablespoons
• 3 drops food coloring gel paste
• 1 egg white
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter slightly softened
• 3 strawberries large fresh, pureed or finely chopped
• 6 drops rosewater available at specialty food stores and Indian markets
• 2 tablespoons strawberry jam or preserves

1. Place the egg whites in the larger bowl of the KitchenAid(R) Stand Mixer, covered, and allow to come to room temperature.
2. Place the powdered sugar and almond meal into the prep bowl of the KitchenAid(R) Pro Line(R) Series 16-Cup Food Processor. Process to a fine powder, and sift to remove any larger pieces that may remain.
3. Whip the egg whites on medium high speed until foamy. Slowly and gradually add the granulated sugar, while whipping. Tint with a few drops of gel paste food coloring, and continue to whip until the meringue holds stiff peaks.
4. Remove the bowl from the KitchenAid(R) Stand Mixer and add the almond meal/powdered sugar mixture, all at once. Fold until the batter drops from your spatula in one continuous ribbon.
5. Place the batter in a pastry bag fitted with a large round tip. Pipe 1-inch diameter rounds on a parchment-lined KitchenAid(R) Nonstick Sheet Pans. Rap the KitchenAid(R) Nonstick Sheet Pans sharply on the counter to force out any large air bubbles.
6. Preheat the oven to 375 degrees F, and allow the macarons to dry for 20-30 minutes, or until a thin, dry membrane has formed on the surface.
7. Place in the oven to bake, and immediately drop the temperature down to 325 degrees F. Bake for 14 minutes. Cool completely.
8. Make the filling
9. Place the egg white and sugar in the smaller bowl of the KitchenAid(R) Stand Mixer, and whisk to combine.
10. Place the bowl over a small pot of simmering water, and cook, whisking occasionally, for about 5 minutes, or until the mixture no longer feels grainy when rubbed between the thumb and forefinger.
11. Remove the bowl from the heat and whip on high speed, with the whisk attachment, until no hint of warmth is left when you feel the side of the bowl.
12. Whip in the butter, one tablespoon at a time. If the mixture looks curdled, continue to whip until it comes back together, before adding more butter. If it seems runny, place it in the fridge for 5 minutes and then whip some more.
13. When the mixture is thick and fluffy, add in the fresh strawberries and rosewater. Whip on high speed until the frosting is fluffy and smooth.

egg whites, powdered sugar, almond meal, sugar, gel paste, egg, sugar, butter, rosewater, strawberry

Taken from www.yummly.com/recipe/Strawberry-Rose-Macarons-1593024 (may not work)