Holy Macaroons!

Wild Sloe Gin Macaroons
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The perfect French-style dessert for Bastille Day! And any other day of the year…

Wild Sloe Gin Macaroons

… Or “macarons aux gin à la prunelle sauvage”, should your French friends ask. Could this be the perfect French-inspired dessert?Absolument!

For the macaroon mix
* 3 organic eggs whites * 10g caster or organic fine sugar * 10g muscovado sugar * 140g icing sugar * 90g ground organic almonds

For the sloe gin filling
* 100g organic creamed cheese * 50g organic butter * 100g icing sugar * 1 tbsp wild sloe gin pulp

1 Sieve the icing sugar and brown almonds together. Whisk the egg whites in a bowl until soft peaks form. 2 Add the caster sugar, combine; then add the muscovado sugar. Whisk until you have stiff peaks. 3 Add icing sugar and ground almonds, folding quickly to create your batter/mix. 4 Place the mix in a piping bag and pipe macaroons onto a tray lined with grease-proof paper. 5 Bake at 150°C for 10–12 minutes. 6 For the filling, whisk the cream cheese and butter together until combined smoothly; then, add icing sugar and combine again. Fold the sloe gin pulp into mix. 7 Fill into piping bag and pipe mix onto the flat side of one macaroon, then sandwich together with the second one.

Bon appétit!

This treat of a recipe comes courtesy of our friends at Strawberry TreeThe BrookLodge Hotel & Macreddin Village in Wicklow.

Serve these delicious macaroons to follow our fabulously fresh Mediterranean-style summer fish dish


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