Macaroon Recipes for Afternoon Tea
A favourite sweet treat at any afternoon tea party is the bite size macaroon. Atelier des Chefs have some superb macaroon recipes to tempt our tastebuds. From macaroon with chocolate and coconut ganache (pictured above), macaroons with a lime and fresh ginger buttercream, macaroons with salted butter caramel and macaroons with mango moose and fresh raspberries to name but a few. One recipe which caught our eye was macaroon with lime, vanilla and gin. Let’s get drooling.
Macaroon with Lime, Vanilla and Gin Recipe
- Ground almonds : 250 g
- Icing sugar : 350 g
- Egg white(s) : 215 g
- Red food colour powder : 5 g
- caster sugar: 150g
- Semi-skimmed milk : 250 ml
- Egg yolk(s) : 3 whole
- Corn starch : 30 g
- Gin : 10 ml
- Caster sugar : 100 g
- Lime(s) : 2 whole
- Vanilla essence : 3 drop
TO MAKE THE MACAROON SHELLS:
Preheat the oven to 155’C.
Pass the almonds and icing sugar through a medium sieve to remove any lumps.
Whisk the egg whites with 150g of caster sugar. Whisk until you have a semi-stiff and glossy meringue.
Stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is smooth, shiny and a dropping consistency.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Tap the tray on your work surface to smooth out the tops and remove any large air bubbles. Leave the macaroons to dry for 15 minutes at room temperature. They are ready to cook when the surface is touch-dry. Transfer to the oven and bake for 10-12 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, lift the macaroons from the baking parchment and turn them over. Allow to cool thoroughly before filling.
TO MAKE THE MACAROON CREAM FILLING:
Zest both of the limes and squeeze the juice from one.
Mix together the egg yolks, caster sugar and the cornflour.
Place the milk in a saucepan and bring to the boil. Once boiling, add the milk to the egg yolk mixture a little at a time. Return the mixture to the pan and whisk over a medium high heat for 3 to 4 minutes, gently bringing it back to the boil. Remove from the heat and add the gin, vanilla essence, lime zest and juice. Transfer the mixture to a bowl and allow to cool.
ASSEMBLE THE MACAROONS
Fill half of the macaroon shell with lime and gin cream and top with a second macaroon shell to finish.
Chef’s Tip: Tastes just as good with vodka or simply omit the alcohol if you prefer your macaroons tea total style.
Macaroon Recipes from Atelier des Chefs
As we said at the start of this recipe post, Atelier des Chefs have loads of delicious macaroon recipes. If we’ve teased your tastebuds with this recipe, why not pop over and drool (or even better try your hand) at their other macaroon recipes.
Baking and cooking enthusiasts will be keen to learn that Atelier des Chefs offer a variety of cooking classes if you would like to improve your culinary skills. Alternatively, they have gift cards if you know of somebody who would enjoy an afternoon getting crumbly in the kitchen.
Courses cover Street Food, 3-course meals, Cooking Skills and Masterclasses – and start from £15.
Girls Afternoon Tea: Macaroon Recipes for the Perfect Afternoon Tea