Sophisticated Rhubarb and Ginger Gin Macarons Recipe
These elegant macarons offer a delightful harmony of warm ground ginger, tart rhubarb, and the aromatic notes of premium gin. The crisp almond shells give way to a silky, botanical-infused buttercream that makes these the ultimate adult treat for high tea or special celebrations.
- Prep
- 60 min
- Bake
- 15 min
- Serves
- 4
- Level
- Hard
- Per serving
- 420 kcal
Method
Sift the almond flour, powdered sugar, and ground ginger twice into a large bowl to ensure a smooth texture and remove any large almond bits.
In a clean stand mixer bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar one tablespoon at a time, increasing speed until stiff, glossy peaks form.
Add the pink gel coloring to the meringue. Gently fold the dry ingredients into the meringue using a rubber spatula (the macaronage process). Stop folding when the batter falls off the spatula in a slow, continuous ribbon that disappears back into the mixture after 10 seconds.
Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto a baking sheet lined with a silicone mat or parchment paper.
Tap the baking sheet firmly on the counter to release air bubbles. Let the shells rest at room temperature for 30-45 minutes until a 'skin' forms and they are no longer sticky to the touch.
Preheat oven to 300°F (150°C). Bake for 14-16 minutes until the shells have 'feet' and are set. Allow to cool completely on the tray before removing.
To make the filling, cream the softened butter and additional powdered sugar until light and fluffy. Beat in the rhubarb jam and ginger gin until smooth.
Match cooled shells of similar sizes. Pipe a dollop of buttercream onto the flat side of one shell and sandwich with another. For best flavor, mature in the refrigerator for 24 hours before serving.
Notes from the kitchen
Age your egg whites for 24 hours in the fridge and bring them to room temperature before whisking for a more stable meringue.
Avoid making macarons on humid days as the shells will struggle to develop a proper skin.
Use a template under your parchment paper to ensure all macaron shells are uniform in size.
Always use gel food coloring; liquid coloring can alter the moisture content and ruin the batter consistency.
