Tetley Earl Grey Macarons

Macaron Ingredients:

145g Egg whites
70 g Icing Sugar – for initial mixture
230 g Icing Sugar – to add to mixture
½ bag  Tetley Earl Grey,open bag and use leaves
115 g

Almond flour, ground

Pinch of salt

Colouring – if you wish

ButtercreamIngredients:

2 Tetley Earl Grey tea bags
60 ml   Boiling water
80g Butter
500 ml Icing sugar

Method

  • Pre-heat oven to 130 °C.
  • Line 2 baking trays with non-stick baking paper, then use a biscuit cutter (about3,5 cm in diameter) todraw out circles on the paper.
  • Beat the egg whites and 70 g 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 - 10minutes in total.The mixture should be really thick and stiff.
  • 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.
  • Deflate the meringue until a soft piping consistency is achieved.
  • Use a piping bag fitted with a plain nozzle to pipe out the macarons on the baking sheet.
  • Allow to stand until they dry a little on top and you can touch them gently without your finger sticking.
  • Place in pre-heated oven at 130 °C for 20 -30 minutes, or until you can peel them off the baking sheet.
  • Allow to cool and then sandwich together with buttercream.
  • Keep sealed in airtight containers.

Makes:approx. 48 macarons

Buttercream Method:

  • Steep the 2 teabags in boiling water for 5 min, then remove the bags and squeeze into the tea liquid.
  • Cream the butter and icing sugar together, then add the tea liquid until a smooth but firm icing is achieved.
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{"id":32299679853,"title":"Tetley Earl Grey Macarons","created_at":"2019-08-23T08:56:25+02:00","body_html":"\u003cp\u003e\u003cstrong\u003eMacaron Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"table-responsive\"\u003e\n\u003ctable class=\"table incr-tb\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e145g\u003c\/td\u003e\n\u003ctd\u003eEgg whites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e70 g\u003c\/td\u003e\n\u003ctd\u003eIcing Sugar – for initial mixture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e230 g\u003c\/td\u003e\n\u003ctd\u003eIcing Sugar – to add to mixture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e½ bag \u003c\/td\u003e\n\u003ctd\u003eTetley Earl Grey,open bag and use leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e115 g\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp\u003eAlmond flour, ground\u003c\/p\u003e\n\u003cp\u003ePinch of salt\u003c\/p\u003e\n\u003cp\u003eColouring – if you wish\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eButtercreamIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"table-responsive\"\u003e\n\u003ctable class=\"table incr-tb\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e2\u003c\/td\u003e\n\u003ctd\u003eTetley Earl Grey tea bags\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e60 ml  \u003c\/td\u003e\n\u003ctd\u003eBoiling water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e80g\u003c\/td\u003e\n\u003ctd\u003eButter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e500 ml\u003c\/td\u003e\n\u003ctd\u003eIcing sugar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePre-heat oven to 130 °C.\u003c\/li\u003e\n\u003cli\u003eLine 2 baking trays with non-stick baking paper, then use a biscuit cutter (about3,5 cm in diameter) todraw out circles on the paper.\u003c\/li\u003e\n\u003cli\u003eBeat the egg whites and 70 g 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 - 10minutes in total.The mixture should be really thick and stiff.\u003c\/li\u003e\n\u003cli\u003eThen 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.\u003c\/li\u003e\n\u003cli\u003eDeflate the meringue until a soft piping consistency is achieved.\u003c\/li\u003e\n\u003cli\u003eUse a piping bag fitted with a plain nozzle to pipe out the macarons on the baking sheet.\u003c\/li\u003e\n\u003cli\u003eAllow to stand until they dry a little on top and you can touch them gently without your finger sticking.\u003c\/li\u003e\n\u003cli\u003ePlace in pre-heated oven at 130 °C for 20 -30 minutes, or until you can peel them off the baking sheet.\u003c\/li\u003e\n\u003cli\u003eAllow to cool and then sandwich together with buttercream.\u003c\/li\u003e\n\u003cli\u003eKeep sealed in airtight containers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMakes:\u003c\/strong\u003eapprox. 48 macarons\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eButtercream Method:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteep the 2 teabags in boiling water for 5 min, then remove the bags and squeeze into the tea liquid.\u003c\/li\u003e\n\u003cli\u003eCream the butter and icing sugar together, then add the tea liquid until a smooth but firm icing is achieved.\u003c\/li\u003e\n\u003c\/ul\u003e","blog_id":46179450989,"author":"joekels Admin","user_id":35987849325,"published_at":"2019-08-23T08:56:00+02:00","updated_at":"2019-08-29T09:39:32+02:00","summary_html":"","template_suffix":null,"handle":"tetley-earl-grey-macarons","tags":"","image":{"created_at":"2019-08-23T11:02:26+02:00","alt":null,"width":1200,"height":628,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0073\/9734\/3341\/articles\/Macarons.jpg?v=1566550947"}} articles/Macarons.jpg