October is National Breast Cancer month and it seems like everyone wants to join in on the crusade, from the NFL, Social Media Sites, and shopping proceeds to research. As well as into our work places and own homes with things like Pink Shirt Day, Pink Ribbons and into the privacy of a woman’s bathroom with self-exams. With both mine and my Mom’s fight with #BreastCancer, I like to take the time to do what I can and bring awareness to women, in particular young women each year at this time.
I remember the amount of roses that got delivered to me after surgeries and how that support and love felt. I know that support is what gets many cancer patients thru, even though it seems like so little to those friends and family. The medicines, treatments and developments in surgery are the technical parts that heal but it is the personal part, the support from loved ones that lasts a life time.
Last week I thought about my experience and where I am now with it. What it means to me, and how I wanted to honor it. The friends and families support is what I held on to and I wanted to honor that. Macarons seemed like the best way to do that. Making macarons truly is a dedication of time and patience for me, not giving up and although the process may not be easy for me, in the end the learning’s and results are very fulfilling. Rose flavor for the love I received during my experience. XOXO
Rose Macaron Shells, slightly modified from Martha Stewart
- 1 ¼ cups almond meal
- 1 ¾ cups confectioner’s sugar
- ¼ teaspoon salt
- 4 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon rose extract
- Red Food Coloring Drops
Raspberry Rose Ganache, slight modified from Les Petits Macarons by Kathryn Gordon and Anne E. Martin
- 11 ounces white chocolate, chopped
- 2 tablespoons light corn syrup
- ¾ cup sour cream
- 1 cup frozen raspberries, pureed and strained
- 2 teaspoon rose extract
- 1 tablespoon unsalted butter, very soft
To make rose macaron shells:
- With a fork blend together almond meal and confectioner’s sugar and sift into a large mixing bowl.
- Beat egg whites until frothy, about 1 to 2 minutes. Slowly add granulated sugar and rose extract, and beat until barley stiff, shiny peaks, another 3 to 5 minutes, adding red food coloring drops until the desired color is achieved.
- Add egg whites into almond mixture and fold until combined. Continue to mix vigorously with spatula until the batter sinks easily into a smooth mass and has the consistency of honey. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
- Let dry 30 minutes to an hour and a half until tops are firm and dry.
- Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wire racks before piping ganache and sandwiching cookies together.
To make the ganache filling:
- Put the chocolate in the bowl of a food processor and pulse several times until it is chopped into small pieces. Leave the chocolate in the processor.
- Bring the corn syrup, sour cream and raspberry puree to a boil in a small saucepan over medium high heat. Immediately pour it over the chocolate in the food processor. Wait one minute for the chocolate to melt completely, then pulse until the mixture is completely smooth. With the food processor running, add the butter, then the rose extract, and pulse until all is incorporated and the ganache is homogeneous and shiny.
- Pour the ganache into a shallow pan, and let it cool at room temperature until it becomes pipeable, about 15 minutes, stirring occasionally. This ganache can be kept covered and refrigerated for up to 2 weeks.
These French macarons came out perfect, I was so happy with the lightness of the cookie and the subtle rose flavor. They have perfect balance and are a perfect tribute to all of those that support breast cancer patients.
All you ladies, take care of yourself, do your exams, and remember to show your supporters how much their efforts matter.