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Elderflower Gin & Tonic Macarons

Elderflower Gin and Tonic Macarons


  • Author: foodnerd4life
  • Total Time: 1 hour 45 minutes
  • Yield: 12 Macarons 1x

Description

You can add some green colouring to the mix at soft peaks stage or leave them plain and colour the filling.


Ingredients

Scale

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 

Instructions

  1. Line two baking trays with parchment paper and cut to size so it lays flat. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Keep whisking until the eggs are stiff peaks, add half the sifted almond/sugar mixture and fold in with a spatula until just incorporated.
  6. 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.
  7. 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.
  8. Leave the baking trays on the side for 30 minutes to an hour to dry out the surface.
  9. 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.
  10. 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.
  11. 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

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