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Rosemary macarons are a surprisingly delicious winter treat. If you haven’t had rosemary in a sweet recipe before, just wait until you try these! The combination of the super smooth, evergreen scented filling with the light almond shells is just perfect!
To make the filling, start by steeping fresh rosemary in warm cream. This gets thickened with corn starch, combined with white chocolate, and mixed in with butter to create a luscious cream. The silky-smooth texture compliments the texture of the macaron shells so nicely.
After the filling is piped onto the shells (and you let the macarons rest 24 hours!) you have a wonderful, winter treat!
Check out the recipe below for all the details and for all of my baking tips and base recipe, be sure to check out my blog post for Perfect Macarons!
- 1/2 cup heavy cream
- 10 grams fresh rosemary 2 sprigs
- 3 tbsp corn starch
- 100 grams sugar
- 75 grams white chocolate chips
- 85 grams unsalted butter cut into 1/2" pieces
- In a heavy bottom pan, heat the cream and rosemary just to a simmer. Remove from the heat and allow to steep for 45 minutes.
- After 45 minutes, pour the mixture into a measuring cup, straining out the rosemary. If necessary, top off with more cream to bring the total volume to 1/2 cup. Pour back into the pan and heat on a low. Add the sugar and stir until dissolved.
- In the measuring cup, add the corn starch and a splash of the warm cream. Whisk to dissolve, then pour in the rest of the cream. Whisk again until all of the cornstarch feels like it has dissolved. Pour back into the pan, stir in the sugar, and cook over a low flame. Stir constantly with a whisk until it comes to a boil. Cook for one minute, then remove from the heat (it will thicken up quickly).
- In a heatproof bowl, pour the thickened cream over the white chocolate and stir until all of the chips are melted and the mixture is smooth.
- Spoon the mixture into a food processor and gradually add in the butter. Allow each piece to become incorporated before adding the next. Keep the processor running for five minutes after adding the last piece of butter. This will help thicken and cool the mixture.
- Transfer the cream filling to a piping bag and refrigerate until firm (at least 4 hours)