Rose pink macaroons

We'll have a cold bottle of pink bubbly at midnight this New Year's Eve....which got me thinking about the rarest of morsels: the old-style macaroon with an almond studded in the centre.

 

Grated beetroot gives a vibrant pink minus the e-numbers, without flavouring the mixture, so a little rose water helps here. Curiously the colour only remains on the crust after baking as the insides turn a golden yellow, so that’s probably where e-numbers have the advantage.

 

Recipe in this Saturday’s Guardian Weekend Magazine, December 31st.

 

 

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Taken on December 27, 2011
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