Rosewater macaroons

Instructions

1 Preheat the oven to 140 ° C.
2 Line 4 large baking trays with baking paper and use a 804- size nozzle (about the size of a 20c piece) and a large piping bag.
3 Sift the ground almonds and icing sugar 3 times together and adjust the weight to to get a final weight of 300 g.
4 Beat 55 g of egg whites in an electric mixer until soft peak stage. Pour 15g caster sugar gradually and beat until smooth.
5 Heat the rest of the sugar and water in a saucepan over low heat until the sugar is dissolved. Raise the temperature and allow the syrup to  reach 113 ° C. Pour the sugar syrup in a thin stream in the beaten egg whites. Beat until the mixture is cooled.
6 Mix the remaining 55 g egg whites and rose water with the almond mixture. Color as desired. (Remember, the white color will be significantly lighter, use enough coloring.)
7 Fold 1/3 of the meringue into the almond mixture. Fold the rest of the meringue carefully in until almost the density of sea foam. (Be careful not to overwork it)
8 Spoon the mixture into a piping bag and pipe circles of 2.5 cm on the baking sheet.
9 Bake for 15-20 minutes depending on your oven. Leave on the baking sheet to cool.
10 Mix the cream cheese and a few drops of food coloring with an electric mixer until slightly softened.
11 Fill the macaroons just before serving. Spoon cream cheese mixture into a piping bag and pipe about 10 ml (2 tsp) on half of the macaroons. Press the other halves carefully on top.

Do it right

"Sea foam density" when the mixture leaves a clear thick line as soon as it is lifted and dropped.