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!
YOU WILL NEED
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.
Serve these delicious macaroons to follow our fabulously fresh Mediterranean-style summer fish dish