Elegant Sloe Gin Macarons Recipe

Method

1. Combine the almond flour and icing sugar in a food processor and pulse until fine, then sift the mixture into a large bowl to remove any lumps.

2. In a clean glass bowl, whisk the egg whites until soft peaks form, then gradually add the caster sugar one tablespoon at a time until the meringue is stiff, glossy, and stands upright.

3. Fold the dry almond mixture into the meringue using a spatula, employing the macaronage technique—folding and pressing against the side of the bowl—until the batter reaches a lava-like consistency.

4. Transfer the batter to a piping bag with a round tip and pipe 1-inch circles onto a baking sheet lined with a silicone mat, then tap the tray firmly on the counter to release trapped air.

5. Let the piped shells rest at room temperature for 30 to 45 minutes until a matte skin forms and they are no longer sticky to the touch.

6. Bake in a preheated oven at 300°F (150°C) for 14-16 minutes, then allow to cool completely on the tray before attempting to remove them.

7. To make the filling, melt the white chocolate with the heavy cream, then stir in the sloe gin and blackberry preserve until smooth; chill until the ganache is firm enough to pipe.

8. Match the cooled shells into pairs, pipe a dollop of ganache onto one shell, and sandwich together gently.

Notes from the kitchen

Questions