Secret Garden Macaron (Rose, Vanilla, and Clove)

Sift the icing sugar and almond powder together.

Mix the food coloring into half of the egg whites and combine gently with the dry ingredients.

Boil mineral water and granulated sugar to 118°C.

Start whipping the remaining egg whites when the syrup reaches 115°C.

Pour the hot syrup over the whipped egg whites and whip until cooled to 50°C.

Fold into the almond-sugar mixture, deflating the batter slightly.

Pipe rounds about 3.5 cm in diameter on lined trays and tap to flatten.

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

Repeat the same method as for the rose shells, incorporating vanilla powder instead of food coloring.

Dry for at least 30 minutes before baking.

Preheat the oven to 180°C fan.

Bake for 12 minutes, opening the oven door briefly twice during baking to release humidity.

Slide the parchment onto the counter to cool.

Bring mineral water and sugar to 121°C.

When syrup reaches 115°C, begin whipping the egg whites and sugar to soft peaks.

Pour the syrup slowly into the egg whites while whipping, and whip until cool.

Bring the milk, vanilla, and cloves to a boil, then infuse covered for 30 minutes.

Strain the milk.

Whisk yolks and sugar until light, then pour in the infused milk.

Cook gently to 85°C, blend, and cool while whisking.

Whip the butter until creamy.

Add the cooled crème anglaise, rose extract, and rose syrup.

Fold in the Italian meringue.

Transfer to a piping bag.

Pipe the buttercream onto the rose macaron shells.

Sandwich with the vanilla macaron shells, pressing lightly.

Refrigerate for 24 hours, then bring to room temperature 2 hours before serving.