Macaron Infiniment Rose

Sift together the icing sugar and almond powder.

Mix the food coloring into 110g of liquefied egg whites without stirring.

Pour over the dry ingredients but do not mix.

Boil mineral water and sugar to 118°C.

When syrup reaches 115°C, start whipping the second 110g of egg whites to soft peaks.

Pour syrup at 118°C onto the whipped whites while beating, and continue to whip until cooled to 50°C.

Fold the meringue into the almond mixture carefully.

Pipe 3.5cm rounds onto parchment-lined trays, spacing them 2cm apart.

Tap trays against the counter to spread the batter slightly.

Let shells dry for at least 30 minutes at room temperature.

Preheat oven to 180°C fan-assisted.

Bake for 12 minutes, quickly opening the oven door twice during baking to release moisture.

Slide baked shells onto a cool surface immediately after baking.

Boil mineral water and sugar to 121°C.

Clean pot sides with a wet pastry brush during boiling.

When syrup reaches 115°C, whip egg whites with 5g sugar to soft peaks.

Slowly drizzle in hot syrup while whipping, then continue until the meringue cools.

Bring milk to a boil.

Whisk egg yolks and sugar until lightened.

Gradually pour hot milk into yolks, whisking constantly.

Cook the mixture to 85°C while stirring, avoiding sticking.

Strain and whip to cool in a stand mixer.

Beat butter for 5 minutes until creamy.

Gradually add cooled crème anglaise, rose extract, and rose syrup.

Fold in 175g of Italian meringue.

Fill a piping bag fitted with an 11mm tip.

Turn half the macaron shells upside down.

Pipe rose cream onto them.

Top with matching shells and press gently.

Refrigerate for 24 hours before serving.

Bring to room temperature 2 hours before tasting.