Tuesday 5 March 2013

Earl Grey Macarons by Charlynn Gwee

Earl Grey Macarons


Macaron Shells:

3 egg whites
50g granulated sugar
200g icing sugar
110g ground almonds
2 tbsp ground earl grey tea leaves


Cut up a couple of tea bags and process them till almost fine
Whisk egg whites till foamy than slowly add in granulated sugar
Beat them till soft peak
Add your dry ingredients to the egg white and incorporate them (i did them in 2 portions)
You want to get a slow moving, lava flowing batter
Fit a pastry bag with a round tip and start piping
Dry your shells (i’m a firm believer of drying the shells but you can choose not too) & bake them at 150C for 12-15 mins

Chocolate Ganache :

1 cup chocolate
1/2 cup heavy cream


Melt chocolate & heavy cream over the stove
whisk till they are smooth and shiny
Refrigerate them and pipe when macarons are ready

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