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Almond Macaron with Roiboos Tea Infused Chocolate Ganache

Almond Macaron with Roiboos Tea Infused Chocolate Ganache
PREP TIME
15 min
COOK TIME
25 min
YIELDS
25 servings

Makes 25 macarons.

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Ingredients

Macarons

100
g ground almonds
160
g icing sugar
80
g egg white
50
g sugar

Ganache

100
g 70% chocolate in chips or finely chopped
140
mL 35% cream
1
bag of Roiboos tea
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Directions

Step 1

Mix the ground almond and the icing sugar and pass through a sieve, place in a mixing bowl and make a well.

Step 2

Whip the egg whites in a mixer and add the sugar slowly once the whites start stiffening.

Step 3

Place the whipped egg white in the well and using a rubber spatula, fold everything slowly together. The mix needs to be uniform and shiny.

Step 4

Using a piping bag, on a baking sheet lined with parchment paper, pipe some of the mixture the size of a quarter, spacing each one and let it rest for 30 minutes – the top of each “quarter” must dry and form a thin crust.

Step 5

Bake in the oven for about 25-30 minutes (the macarons must get a nice light golden colour).

Step 6

Let it cool down on the trays then peel the macarons off the parchment.

Step 7

To prepare the ganache, boil the cream, remove from the heat and add the tea bag.

Step 8

Let it steep for 5 minutes then strain.

Step 9

Bring the cream back to a boil then pour on the chocolate and let stand for 1 minute.

Step 10

Stir the cream with the chocolate and let the ganache thicken.

Step 11

Pipe some of the ganache between 2 macarons.

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