Basic Vanilla Macaroons And Butter Cream Rosette by Zarnak Sidhwa

Nov 05, 2013
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Ingredients For Basic Vanilla Macaroons:

  • Ground almonds 75 gm
  • Icing sugar 120 gm
  • Large egg white 2
  • Caster sugar 50 gm
  • Vanilla essence 1 tsp

For Filling:

  • Unsalted butter 55 gm
  • Vanilla essence 1 tsp
  • Icing sugar 115 gm


  1. Place the ground almonds and the icing sugar in a food processor and process for 15 minutes.
  2. Sift the mixture into a bowl.
  3. Line baking sheets with baking paper.
  4. Place the egg whites in a large bowl and whisk until holding soft peaks.
  5. Gradually whisk in the caster sugar to make a firm, glossy meringue.
  6. Whisk in the vanilla extract.
  7. Using spatula, fold the almonds mixture into the meringue one third at a time.
  8. When all the dry ingredients are thoroughly incorporated, Continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.
  9. Pour the mixture into a piping bag with 1 cm/ 1/2 inch plain nozzle.
  10. Pipe approx.32 small rounds onto the prepared baking sheets firmly onto a work surface to remove air bubbles.
  11. Leave at room temperature for 30 minutes.
  12. Preheat oven at 160 degree C, Bake in preheated oven for 10-15 minutes.
  13. Cool for 10 minutes, and then carefully peel the macaroons off the baking paper.
  14. Leave to cool completely.
  15. To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy.
  16. Gradually beat in the icing sugar until smooth and creamy.
  17. Use to sandwich pairs of macaroons together.

Ingredients For Butter Cream Rosette:

  • Butter 250 gm
  • Vanilla powder 1 tsp
  • Icing sugar  400 gm


  1. Beat butter and gradually add icing sugar.
  2. Add vanilla powder and beat.
  3. Divide the butter cream into 2 portions and mix in different colors in both.
  4. Fill in 2 disposable piping bags with 2 colored icings without nozzle fitted.
  5. Cut about 1/2 inch at the end of the piping bag.
  6. In the 3 rd piping bag fit in the nozzle 1M/ 2D.
  7. Fit in the 1 st two piping bags to create a partition between 2 colors.
  8. 1st crumb coat the cake and then pipe rosette over it.

Recipe of Basic Vanilla Macaroons And Butter Cream Rosette by Zarnak Sidhwa in Food Diaries on Masala TV

Tags: Food Diaries
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