About the Recipe
Ingredients
INGREDIENTS
Jasmine tea macaron
110g almond meal
140g icing sugar
90g Jasmine green tea (I used Twinings)
10g egg white powder
2 drops of lemon juice
100g caster sugar
Jasmine tea buttercream
180g caster sugar
150g butter - diced
2 egg whites
a pinch of salt
optional: green food coloring
1 jasmine green in the teabag - crushed extra to sprinkle on piped macronage
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Preparation
INSTRUCTIONS
How to prepare macarons
Bring 150 ml water with 2 teabags for 4 minutes.
Leave it to steep and cool.
Just use 90g of the steeped tea.
Quick pulse almond meal with icing sugar using the food processor.
Sieve.
Set aside.
Add egg white powder into a mixing bowl.
Whisk by hand, getting rid of any lumps.
Add lemon juice.
Whisk on low speed to soft peak.
Add caster sugar and whisk until sugar dissolved to form a firm meringue.
Add in almond mix in 2 or 3 lots.
Mix in to make macronage by sweeping from the 'center to the side of the bowl' motion. Not too confident... start counting strokes (not to exceed 50 strokes altogether ;p).
Piped onto greaseproof paper.
Bang the tray against the kitchen bench... hard!!!.
Leave the piped macronage to dry to touch about 30 minutes before baking.
Preheat oven to 160C.
Place the tray into the oven and lower the oven temperature to 140C.
Bake for 15 minutes.
Note: rotate tray 180C after 10 minutes into baking.
Check: Macaron is ready when the bottom doesn’t stick to the greaseproof paper when lifted up with a thin knife.
Leave it to cool before piping in buttercream.
How to make buttercream
Mix egg white, sugar, and salt in a heatproof bowl.
Using the double bath method, whisk until the temperature reaches 65C.
Transfer to kitchen mixer and whisk on high speed until stiff peak glossy.
Add crushed jasmine green tea.
Optional: add green food coloring.
Add butter chunks one at a time and beat until smooth.
Place smooth buttercream in a piping bag.
Piped onto 1 shell and sandwiched with the other.
Refrigerate overnight for the flavors to mature