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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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