Great Gatsby inspired Pink Champagne Macarons - "Extravagance"

The Glitz and Glamour is yet to come.

My latest creation 'Extravagance' pink champagne macarons are inspired by the glitz, glamour and luxury in Baz Luhrmann's film 'The Great Gatsby'.  I haven't seen the movie yet but can't wait to see it on the big screen in 3D.

Jewel Tone Sugar Syrup

Look at the colour of the gorgeous head scarf and pink pearls.
Source: http://feliciafbaby.blogspot.com.au/2013/05/121365-review-great-gatsby.html

Gold Dust & Spun Sugar

Extravagance just got more decadent!

Source: www.aceshowbiz.com Warner Bros. Pictures The Great Gatsby

Pink Champagne Macarons -  'Extravagance'
To make these macarons follow my basic macaron recipe but divide the quantities in half and colour them pink.  To make the champagne ganache use 250g white couverture chocolate to 110g cream and 15g pink champagne in addition to a pinch of pink powdered food colouring.

Ice Cream -  'Decadence'
If you're up for a challenge and want to be a bit more creative, make the ice cream below and freeze it in a fancy mould.  When ready unmould it and decorate it with the pink champagne macarons and spun sugar.

Orange Blossom, Vanilla & Violet Ice Cream - 'Decadence'
600ml pouring cream
1 litre milk 
300g caster
7 egg yolks
3 tablespoons orange flower water
1 teaspoon natural vanilla extract
1 tablespoon violet syrup 

Place a third of the cream, orange flower water, vanilla and violet syrup in a large bowl over ice and set aside.  This is the reserved cream.  Combine remaining cream with milk and a third of the sugar in a saucepan over medium-high heat, stir to dissolve sugar and bring just to the boil.  Whisk yolks and remaining sugar in a heat proof bowl for 4-5 minutes until pale.  Pour the cream mixture over the yolks and whisk to combine.  Return to the saucepan and cook stirring continuously until mixture thickly coats a spoon (6-7 minutes).  Strain into the reserved cream, stir to combine and set aside to cool completely. Pour into a fancy silicone mould and freeze for a minimum of 12 hours.
Adapted from Australian Gourmet Traveller

Spun Sugar Icicles
1 cup caster sugar
1/3 cup water
2 tablespoons glucose/ corn syrup
Place all ingredients into a small saucepan and boil until the syrup turns a light golden colour. Line the kitchen sink with parchment paper and use either a whisk or 2 forks to spin the sugar onto the parchment paper. Use for decorating macarons and/or cakes.