CEYLON CINNAMON SPICED CHAI MACARON GRANNY SMITH APPLE AND CHOCOLATE DIRT

Methods and Directions

• Sift almond meal and icing sugar together.
• Place water and sugar in a saucepan and bring to boil.
• At 106C start whisking 80g of egg whites.
• When sugar reaches 116C, remove from stove and slowly stream into egg whites. Whisk on high speed until mixture has cooled.
• Add second amount of egg whites to the almond meal mix and mix until a paste has formed.
• Add food dye to the Italian meringue.
• Mix half the meringue into the almond meal to loosen the mix. Add the remaining meringue and mix until the correct consistency is reached.
• Pipe 10cm circles onto silicon lined trays, sprinkle tea leaves over the top in a line and leave to sit for 45 minutes.
• Pre-heat oven to 170C.
• Place macaroons into oven and bake for 16 minutes, opening the oven door quickly at 8 minutes.
• Once baked, remove from oven tray immediately onto cool surface.

• Melt white chocolates together over a gently simmering water bath.
• In a pot place cream and tea and bring to the boil.
• Pour boiled cream onto chocolate and stir until combined.
• Allow to sit for a minute before straining.
• Refrigerate until set.