Is there anything better than a gin and tonic on a Summer evening in a sun-kissed garden as the sun goes down? Well, these Elderflower Gin and Tonic Macarons captures all of those delicious senses in a couple of flouncy morsels. The floral elderflower, with the bitter herbal edge of the juniper with a tart splash of lime juice in a sweet almond shell.
The shells have quite a few steps but well worth taking the time to complete them, as you’ll be totally over the moon when you have a gorgeous plate of macarons to enjoy.
I added a pinch or two of powdered citric acid to the buttercream, it will add a sourness that will help to get the tang you find in tonic water, you don’t want to overdo it or it will be mouth-puckeringly sour. Experiment with the flavours you like to find in your gin and tonic, I like elderflower cordial in mine, but you could add all sorts of botanicals to the buttercream. My next ones might have a hint of pink grapefruit.
You can colour half the mixture to give a nice two-tone effect. I found if I went subtle with the colour, by the time it bakes, it will be a muted tone. But if you have to careful with the amount of gel added as will alter the stability of the mixture. and they will turn out like glow in the dark pancakes. Using powdered colours will help not adding additional moisture to the mixture. These can be natural sources like freeze-dried raspberries or freeze-dried blackcurrants or cocoa powder to create a mocha colour for salted caramel fillings.
You can add some green colouring to the mix at soft peaks stage or leave them plain and colour the filling.
For Macaron Shells
- 85g Ground Almonds
- 150g Icing Sugar
- 90g Egg Whites
- 80g Granulated Sugar
For Elderflower Gin & Tonic Filling
- 140g Unsalted Butter (softened)
- 280g Icing Sugar
- 1 tbsp Milk
- 5ml Elderflower Flavouring
- 10ml Gin and Tonic Flavouring
- 5ml Lime Juice
- Two Pinches of Powdered Citric Acid
- Line two baking trays with parchment paper and cut to size so it lays flat. Set aside.
- In a small processor, blend the ground almonds until ground finer. Sift the ground almonds with the icing sugar into a bowl, discarding any large pieces left in the sieve. Put to one side.
- In a stand mixer, whisk the egg whites on medium speed until the eggs become frothy but not soft peaks. Add in the granulated sugar, a third at a time, while whisking on medium speed, until all incorporated.
- While the eggs are soft peaks, add any colour you might add, either gel or powder, not liquid as will affect the stability of the mix.
- Keep whisking until the eggs are stiff peaks, add half the sifted almond/sugar mixture and fold in with a spatula until just incorporated.
- Add the rest of the almond/sugar mixture, continue to fold until some of the air is deflated from the mixture. Transfer the mixture to a disposable piping bag.
- Pipe on the prepared trays, 1-inch circles of the mixture leaving half an inch in between to allow for spreading. Firmly bang the trays a few times to release some of the air bubbles.
- Leave the baking trays on the side for 30 minutes to an hour to dry out the surface.
- Oven to 150C, and bake for 12-15 minutes, placing some parchment on top if browning too quickly. Let to cool completely, don’t pull them from the sheet but peel the paper off the back of the macaron.
- To make the filling. In a stand mixer, beat the butter until softened, add in the icing sugar, flavourings and lime juice, and whisk until fluffy. If a bit firm to pipe, add a splash of milk to loosen the mixture. Taste the mixture, and alter the flavourings to taste, beat in a pinch of the citric acid, taste and add the second pinch if you want a more sour tang.
- Transfer the mixture to a piping bag fitted with a star-shaped nozzle. Pipe the filling onto a macaron shell and sandwich with another similarly sized shell. Enjoy with a glass of gin and tonic.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Category: Macarons
- Method: Baking
- Cuisine: French
Got the macaron fever? Why not try making Baklava Macarons with Honey and Cinnamon Buttercream? Or Pecan Pie Macarons with Maple Syrup Filling?
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