Massepains Légers À LA Rose
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Flavor and color the icing
Add rose water and carmine to the royal icing.
Mix until well combined.
Bake
Preheat the oven to 300°F (150°C).
Spread the mixture on a baking sheet.
Bake in a very cool oven to preserve the color.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Royal icing
- Provides the sugary base that the rose water and coloring are mixed into.
- Rose water
- Adds the floral aroma that defines the flavor of the pastries.
- Carmine food coloring
- Gives the pink-red color to the mixture.
The step that matters
Baking in a very cool oven. Carmine is a natural red pigment that fades when exposed to strong heat, and rose aroma is volatile and dissipates easily. A low oven helps keep both the color and the fragrance.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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