Tetley Earl Grey Macarons

Ingredients - Macaron

145g Egg Whites

70g Icing Sugar for Initial Mixture

230g Icing Sugar to add to Mixture

½ bag Tetley Earl Grey, open bag and use leaves

115g Almond Flour, ground

Pinch of salt

Colouring if you wish

Ingredients - Buttercream

2 Tetley Earl Grey Tea Bags

60ml Boiling Water

80g Butter

500ml Icing Sugar

Method - Macaron

1. Pre-heat oven to 130°C
2. Line 2 baking trays with non-stick baking paper, then use a biscuit cutter (about 3,5 cm in diameter) to draw out circles on the paper
3. Beat the egg whites and 70g icing sugar together. Mix for 3 minutes on medium in a baking stand mixer. Increase the speed to medium high for another 3 minutes and then increase to high and whip for another 4 minutes - 10 minutes in total.The mixture should be really thick and stiff
4. Then add the Tetley tea leaves, salt, almond flour and230 g extra icing sugar. Add colouring at this stage if you wish and fold in using a spatula
5. Deflate the meringue until a soft piping consistency is achieved
6. Use a piping bag fitted with a plain nozzle to pipe out the macarons on the baking sheet
7. Allow to stand until they dry a little on top and you can touch them gently without your finger sticking
8. Place in pre-heated oven at 130°C for 20 -30 minutes, or until you can peel them off the baking sheet
9. Allow to cool and then sandwich together with buttercream
10. Keep sealed in airtight containers

Makes: approx. 48 macarons

Method - Buttercream

1. Steep the 2 teabags in boiling water for 5 min, then remove the bags and squeeze into the tea liquid
2. Cream the butter and icing sugar together, then add the tea liquid until a smooth but firm icing is achieved