Chocolate and T-Series Pure Peppermint Leaves macarons

Methods and Directions

• Sift almond meal and icing sugar together, add 1 egg white to the mixture to obtain a paste.
• Heat Pure Peppermint Leaves tea and sugar till 118°C syrup. Whip the other egg white and add syrup to obtain a meringue. Incorporate a little meringue at a time to the paste till smooth.
• Pipe in little disc shape and leave at room temperature for 2 hours till top of the macarons form a crust.
• Preheat oven at 200°C, switch it off and put the macarons in the oven for 30 minutes or till dry.

• Heat cream and pour over chocolate couverture. Once the chocolate is melted, add butter and whisk to obtain smooth texture. Let it set at room temperature till piping consistency.