Jasmine Green Tea Macarons
makes about 80 pieces (based on 25mm size)
Ingredients:
110g almond meal
140g icing sugar (powdered sugar)
90g Jasmine green tea (I used Twinings)
10g egg white powder
2 drops of lemon juice
100g caster sugar (a sugar that’s somewhere between granulated and powdered sugar)
Jasmine Green 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
Instructions:
Making Shells
- 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 food processor.
- 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 firm meringue.
- Add in almond mix in 2 or 3 lots.
- Mix in to make macronage by sweeping from ‘centre to side of bowl’ motion. Not too confident… start counting stroke (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.
- Pre-heat oven to 160C.
- Place the tray into the oven and lower 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 greaseproof paper when lift up with thin knife.
- Leave to cool before piping in buttercream.
Making Buttercream
- Mix egg white, sugar and salt in heatproof bowl.
- Using double bath method, whisk until temperature reached 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 chunk one at a time and beat until smooth.
- Place smooth buttercream in piping bag.
- Piped onto 1 shell and sandwich with the other.
- Refrigerate overnight for the flavors to mature