Rose Gin Macarons

12 April 2015

Rose gin macarons recipe

It's a funny old thing blogging. It can sometimes put an enormous pressure on everything you create or do, even if that pressure is only in your own head.  Sometimes the best tasting food I make, is the least attractive, or doesn't sound exciting enough, or trendy enough and it never makes it onto the blog. 


These macarons are one of my favourite things I've baked in a while, combining my rose lemonade and gin obsessions into one fluffy pink treat. They're chewy and sweet just like macarons should be and the flavours are light, floral, with just a hint of alcohol and they're perfect for spring. But these macarons are also a little lumpy, misshapen and some even have the dreaded cracks in the tops. I've had a few run ins with macarons now, and I've got a moderate understanding of the technique, but sometimes that isn't enough to get Pinterest perfect looking desserts. So I very nearly didn't blog them at all.

I asked Twitter yesterday whether you'd still be interested in a recipe for some very rustic, ugly duckling macarons, and as lots of lovely people said yes, so here we are. I'm not sure if the lesson here is that we should all be a little easier on ourselves sometimes, and remember the most important thing about food is how it tastes, or if the lesson is that its really important to sift ground almonds or your macarons won't look like they do on Instagram. But there's definitely a moral there of some sort.

These will take a few hours from start to finish and will benefit from setting in the fridge overnight but you can make the ganache well ahead of time if you're going to be in a hurry. I've listed the ingredients for the ganache in grams because it means you can weigh everything into the tub you make it in and not create extra washing up, but I'm sure you'll be able to find a conversion table if you'd be happier using volume to measure the liquids.

Do you think if matters how food looks? I'd love to know all your thoughts.

Gin and rose lemonade pink macarons recipe

Rose Gin Macarons Recipe

Ingredients
1 drop of rose water
100g icing sugar
100g ground almonds
55g caster sugar
2 medium egg whites
pink or red food colouring gel or paste

For the filling
150g white chocolate
80g double cream
10ml of gin
zest of 1 lemon

Start by mixing the egg whites with a few drops of food colouring (I used sugarflair in christmas red because I still had some left over from this recipe) and the rose water. Whisk the egg whites until they form soft peaks, then slowly add the caster sugar until stiff peaks form.

In another bowl, sift together the almonds and icing sugar then fold the mixture into the egg whites until it's well combined.

Line a tray with baking paper and then use a piping bag fitted with a small rounded nozzle to pipe the mix into small circles - leave some space in between them to spread. Gently tap the tray on to a flat surface to get rid of any air bubbles and then leave to rest for at least 20 minutes.

Bake for 12-14 minutes at 140 degrees. Leave to cool completely before removing from the tray.

To make the ganache break the white chocolate into even chunks and add to a large bowl along with the cream, gin and lemon zest. Fill a saucepan with water and put the bowl on top. Slowly heat the water, and stir the cream mixture until the chocolate is completely melted. Move the bowl to the fridge and allow at least 1 1/2-2 hours to set.

Spread the ganache onto the bottom of half the macaron shells and then press against the other half to sandwich them. Put the shells back in the fridge to set, ideally overnight.

15 comments

  1. I know what you mean. I've been to some fantastic restaurants that I wanted to blog about, and then havent because my pics didnt turn out great. So much pressure for our pictures to be perfect and our products/subjects to look immaculate and like they are appearing in a magazine.
    But I guess we just want them to look the best and reflect well on our blogs quality.
    Personally I think these look fantastic! Pretty AND tasty.

    x Tink Jayne x

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  2. These macarons are so pretty! I think they look great.

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  3. Saw your tweet - but totally forgot to reply! I'm glad you went ahead with the post, and I think they look good. What food looks like does matter - but what it tastes likes should always come first! More to the point, these aren't ugly - so you have nothing to worry about!
    If anything I like it better that they aren't 'perfect'. Might just be enough to persuade me to give macarons a go :)

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  4. Thanks so much for your comment Laura. Food blogging, or even cooking for others, can be a funny old thing now everyone Instagrams every meal haha. Definitely give them a go! There's so much out there to tell you everything that can go 'wrong' with them and how to avoid it but what they don't tell you is even the lumpy ones, hollow ones or cracked shells still taste brilliant! :) x

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  5. i love macarons and i actually think these look incredible!


    avecdanielle.blogspot.com

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  6. I agree with you, it's so easy to get caught up on making our pictures look magazine worthy, but sometimes we are our own worst critics! Personally, I think these look lovely, nice and rustic, and that diversity is what makes life interesting. These little beauties stand out from the crowd AND sound amazing!

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  7. I absolutely love macaroons and I'm tempted to make some myself, but they seem so complicated! These ones look so delicious!

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  8. Yes yes yes to this flavour combination! I think they look great, macarons are so fickle that I honestly don't care what they look like as long as they taste good.

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  9. I think they look lovely still! So what if they're a little lumpy, I wouldn't class them as ugly. I've looked into how to make macarons and it looks so difficult!


    Corinne x
    www.skinnedcartree.com

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  10. These look so good, I actually love how they look! Just the right size and shape to pop into your mouth x

    Josie’s Journal

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  11. Rose and gin?! My two favourite things put into my favourite cake - thank you!

    Annabel ♥
    Mascara & Maltesers

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  12. Thank you Emma. I always say the same about other peoples food, I think it's easy to be harder on yourself x

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  13. The actual process isn't too complicated or long at all. It's just the slightest thing can make them lumpy or cracked or any other 'problems', I think half the fun is experimenting with them and most of my 'wrong' ones still tasted great, like these bad boys!

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  14. Restaurants are the hardest one, I always seem to get seated in the darkest part of the whole place and its terrible for photos! When I'm reading blogs I always like that they're more lifelike than any magazine or product ad and that they have personality and quirks but its easy to feel more pressured when it comes to your own content I guess because you never know how everyone else thinks! x

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  15. Yeah my camera is NOT equipped for dark restaurants!

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