Thai Milk Tea Macarons

Macarons

Place egg whites into bowl, cover with saran wrap, poke holes in wrap and let “age” in fridge overnight

Sift together almond flour and icing sugar, set aside

Beat egg whites on low until it starts to froth

Add cream of tartar, increase to medium speed

When the egg whites start to aerate and the beater starts to leave “trails”, slowly add in the berry sugar

Whip on med-high until soft peaks form

Add a dab of food colour and beat on med-high until stiff peaks form. DO NOT OVERWHIP

Gently fold in 1/3 of the egg whites into almond flour mixture until incorporated

Gradually add in the rest of the egg whites and gently fold until the mixture flows like thick lava

Pipe macaron mixture onto lined baking sheet in 1 inch circles

Rest on counter until the surface of the batter is no longer wet

Preheat oven to 325 degrees F

Bake for 10-12 mins until feet have risen and centres are baked through

Cool completely before peeling off baking sheet

Thai Milk Tea Ganache

Heat cream in microwave until simmering

Add Thai tea leaves and let steep

Strain to discard leaves, reheat cream until simmering

Pour cream over white chocolate, let sit for a minute then stir until chocolate is completely melted

Cool on countertop then place in fridge until firm

Remove from fridge and beat gently with a fork/beater until lightened and creamy, DO NOT OVERWHIP

Assembly

Pair macaron shells that are the same size

Pipe whipped ganache onto one shell

Sandwich the other shell on top and squeeze together

Author: chocolate + connie Course: DessertCuisine: French, ThaiKeyword: french, macarons, milk tea, thai