Chocolate and T-Series Pure Peppermint Leaves macarons

Chocolate and T-Series Pure Peppermint Leaves macarons

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  • Sub Category Name
  • Recipe Source Name
    Real High Tea Australia Volume 2


  • 150g almonds
  • 150g icing sugar
  • 250ml strong Dilmah Pure Peppermint tea
  • 150g castor sugar
  • 2 eggs, whites
Ganache (macaron filling)
  • 200ml cream
  • 300g dark couverture chocolate
  • 30g butter

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.
Ganache (macaron filling)
  • 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.

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