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Per preparare i macarons rosa: lavorare in un mixer le mandorle insieme allo zucchero a velo, quindi unire 75 g di albumi d'uovo.
A parte, montare 85 g di albumi d'uovo con l’aiuto di una piccola planetaria. In un pentolino unire l’acqua e lo zucchero e portare a una temperatura di 117°C. A questo punto, versare lentamente lo zucchero negli albumi montati e aggiungere il colorante rosso liquido. Lasciar raffreddare e incorporare nella massa di mandorle. Amalgamare bene il tutto fino a ottenere un composto liscio e lucido. Con l’aiuto di una tasca per dolci dressare il composto in piccole forme di cuore, direttamente su carta forno. Lasciare riposare a temperatura ambiente per circa 10 minuti, quindi cuocere in forno a 170°C per circa 12 minuti. Lasciare raffreddare completamente.
Per preparare la composta di lamponi e rose: sbriciolare le roselline disidratate direttamente nella polpa di lamponi, di seguito portare a leggero bollore. Aggiungere la gelatina precedentemente sciolta. Lasciare raffreddare la composta in frigorifero per almeno 1 ora prima del suo utilizzo.
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