Rose Vanilla Tea Macaroons

Methods and Directions

• Bring the tea and water to boil and leave to infuse for 3 hours then strain.

• Bring the cream, honey and tea to a boil
• Add in the salt
• Strain and pour over the chocolate
• Mix till smooth, and leave overnight to set

• Pour the grounded almond and icing sugar in to a food processor
• Sift and place in a bowl and leave to dry overnight.
• Place the sugar, water and the tea brew in a saucepan. Wash down any crystal on the side of the pan with a pastry brush. Cook to 120°C.
• Meanwhile pour 175 g of egg white in a mixing bowl and whip.
• Add in the color.
• Add the remaining egg white and mix well. Add in ? of the meringue
• Fold in the remaining meringue in 2 batches.
• Draw 4 cm circles on a sheet of baking paper. Pipe the macaroon.
• Bake at 170°C for 16 minutes. Leave to cool down after baking.
• Make a small indentation with your thumb.
• Press lightly to close.