Rose with French Vanilla macarons

Methods and Directions

• Combine almond meal and icing sugar in a food processor, taking care not to overmix. Sift this mixture to produce the tant pour tant.
• Dissolve the castor sugar in the water in a saucepan over a low heat and then bring syrup to boil without stirring.
• At the same time, bring 55g of the egg whites to a soft peak in an electric mixer. When the syrup reaches 110C, increase the speed of the mixer to bring egg whites to a firm peak.
• When the syrup reaches 118C, pour it in a thin stream into the egg whites while the mixer is in motion, avoiding the sides of the bowl and the whisk. Beat this meringue until it cools completely (35C), adding a little pink colour gel to give a soft pink colour.
• Combine the tant pour tant with the remaining 55g of egg whites to make a smooth paste in a large bowl.
• Using a whisk, add a third of the meringue to the almond paste to loosen the paste. Incorporate the remaining meringue in two parts into the lightened paste with a pastry scraper. Perform macaronage until the mixture is adequately worked. It should hold its shape but be supple and shiny.
• Using a piping bag fitted with a 9mm round nozzle, pipe 4cm circles on Silpat mats or baking paper set on baking trays. Tap tray until points of macarons are knocked down.
• Sprinkle a thin line of tea leaves diagonally across the surface of each macaron.
• Let macarons sit until a skin forms; this will take at least 20 minutes. While the macarons are resting, preheat the oven to 140C. Place a tray in the centre of the oven to preheat.
• Once the macarons have developed a skin, slide the tray of macarons on to the tray in the oven so that they are now on a double tray. Bake 14 – 15 minutes until macarons are baked through. The caps of the macarons should hold to their base if given a gentle twist.
• Remove tray from oven. Let macarons stand on tray until cool and then remove.

• Whisk the 2 egg yolks with 62g sugar until pale and thick.
• Bring milk, scraped vanilla bean and pod, and tea bag just to a boil in a medium saucepan. Take off heat and allow to infuse for 1 minute;
• Remove teabag. Whisk one-third of the milk infusion into the egg yolk mixture.
• Return this mixture to the remaining milk in the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 85C.
• Remove from heat and strain through a fine sieve into a heatproof bowl; discard solids. Set bowl over an ice bath and stir until mixture is cool.
• Beat butter on medium-high speed in an electric mixer with the paddle attachment until light and fluffy. Beat in the chilled egg yolk mixture. Leave mixture in the electric mixer bowl.
• Heat the two egg whites with the remaining 62g sugar in a clean heatproof bowl of an electric mixer over a saucepan of simmering water. Whisk constantly until the mixture is warm to touch and the sugar is dissolved.
• Transfer the bowl to the electric mixer and, using a clean whisk attachment, beat on low speed, gradually increasing to medium-high speed. Whisk till stiff (but not dry) peaks form and the mixture is completely cool, approximately 10 minutes.
• Return the butter-egg yolk mixture in bowl to the electric mixer and use the paddle attachment to beat in the egg white mixture. Beat on medium-high speed until mixture is smooth.

• Cut the lemons in half and juice, reserving the seeds. Combine 185ml of the lemon juice, the lemon seeds, peaches, apples, rose petals and water in a large saucepan over high heat. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 1 hour.
• Line a large sieve with 2 layers of muslin and place over a large bowl. Transfer peach mixture to sieve and set aside for 6 hours to drain. This should yield 1 litre of liquid.
• Discard the peach pulp. Place the reserved peach liquid and the sugar in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase the heat to medium-high and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 1 hour or until jelly reaches setting point.
• Remove from heat and set aside for 5 minutes to cool slightly. Skim scum from surface. Pour evenly among 4 sterilised 250ml jars and seal immediately. Set aside to cool completely.