FOOD + DRINK
TIME FOR TEA CONT .
Earl Grey & Strawberry Macarons Recipe by : Miele
Makes approximately 20 macarons Ingredients :
For the macarons
• 170g icing sugar
• 120g ground almonds
• 2 Earl Grey tea bags ( tea leaves only )
• 100g egg whites
• 70g caster sugar
• Purple food colouring paste
For the white chocolate ganache :
• 150ml double cream
• 200g white chocolate
• Lemon zest
• 100g strawberry jam , transfer to a piping bag
Method :
1 . Preheat your oven to 130 ° C ( fan ). Line two baking trays with non-stick paper and place a template with 5cm circles under the paper as a guide , if needed .
2 . Blitz the icing sugar , ground almonds and Earl Grey tea leaves in a food processor .
3 . Using an electric hand beater , whisk the egg whites in a large bowl to firm peak stage .
4 . Gradually add the sugar . Once all the sugar has been added , whisk in the colouring to make a light pastel colour .
5 . Tip half the icing sugar and almond mix into the meringue and gently fold in . Add the rest of the almond mix and fold in until you have a smooth macaron mixture .
6 . Transfer the mixture to a piping bag with a 1cm nozzle . Pipe 5cm discs ( either freehand or using the template ) onto the non-stick paper . Transfer to a warming drawer ( or somewhere warm ) and leave to dry for 10-15 minutes on cup setting , first temperature square ( 40 ° C ), or until the macarons are dry to touch .
7 . When the macarons are dry , transfer to the preheated oven . Bake at 130 ° C for 20-25 minutes or until the macarons have lost their ‘ wobble ’ from the foot .
8 . For the white chocolate ganache , place the double cream in a small pan and bring to the boil . Put the white chocolate and lemon zest in a large bowl .
9 . Pour the cream over the white chocolate . Stir until the chocolate has melted . Leave to chill in the fridge , stirring every now and again .
10 . Once cold and thickened , transfer the ganache to a piping bag .
11 . Pipe a circle of ganache around the inside of one macaron shell . Fill the centre with jam then top with another macaron shell . Repeat until all macarons are filled .
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