Rose and vanilla macaron

Rose and vanilla macaron

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  • Sub Category Name
    Combo
    Desserts
  • Recipe Source Name
    Real High Tea Australia Volume 2
  • Festivities Name
    Haj
    Valentine's Day
  • Activities Name
    Real High Tea

Ingredients

Macaron
  • 68g egg white
  • 150g sugar
  • 135g almond meal
  • 150g icing sugar
  • 18g Dilmah Exceptional Rose with French Vanilla tea
  • Peach buttercream
Bubble base
  • 25g rice bubble
  • 25g pistachio meal
  • 50g white chocolate
  • 75g cocoa butter
  • 1 vanilla bean pod
Rhubarb crisp
  • 1 rhubarb stick
  • 50g sugar

Methods and Directions

Rose and vanilla macaronMacaron
  • Pass almond meal and icing sugar twice through a very fine sieve. Whip the egg white until very firm.
  • Incorporate the almond sugar mixture and tea into the egg white mixture using a spatula.
  • Put aside for about 10 minutes.
  • Using two trays on top of each other cover the top one with baking paper.
  • Pipe the macaron using a nozzle size 11 to a 3 1/2 cm diameter with a 2cm space in between each macaron.
  • Let them ‘crouter’ (form a crust) for about 25–30 minutes
  • Preheat the oven at 200°C then put the macarons in and turn the temperature down to 110°C and cook for 23 minutes.
  • Depending on your oven, you may need to watch them to ensure they don’t burn. Remove from oven and let cool completely.
  • Fill with peach buttercream.
Bubble base
  • Melt white chocolate with cocoa butter. Add ingredients.
  • Wait till mixture cools and thickens.
  • Pin between two pieces of baking paper.
  • Let the mixture set in fridge. Cut shapes.
Rhubarb crisp
  • Cut rhubarb into small squares, add cinnamon, sugar vanilla, strawberries, star anise and rhubarb squares to dry vac bag, sous vide 1 1/2 hours at 90°C.
  • For rhubarb crisp, peel rhubarb stick and dust with icing sugar. Oil a stainless mold and roll rhubarb around wrap in baking paper and aluminum foil, dehydrate for 24 hours.

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