ROSEHIP AND HIBISCUS MACARON
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Ng Wai Kit.
Sabri Norizan
Located in the heart of Kuala Lumpur’s Golden Triangle Dorsett Regency is a stone’s throw away fromMalaysia’s finest shopping malls, eateries, tourist and entertainment spots. Don’t forget to indulge in someafternoon tea at the Checkers Café. Represented by Sabri Norizan & Ng Wai Kit.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Macaroon- 200g egg white
- 200g icing sugar (1)
- 50g sugar
- 250g ground almond
- 250g icing sugar (2)
- 10ml red colouring
- 500ml water
- 30g Dilmah Natural Rosehip with Hibiscus Tea
- 50g jelly powder
- 20g honey
- 500ml cream
- 500g dark chocolate
- 50g butter
Methods and Directions
Macaroon- Whip the egg white, icing sugar (1), and sugar until it forms stiff peaks.
- Mix the dried ingredients.
- Fold in the dry ingredients into the meringue to from a batter.
- Pipe on to the tray into desired shape.
- Bake at 160°C for 25-30 minutes
- Brew the tea with water. Let it cool slightly.
- Strain the tea.
- Add the honey together with the jelly powder.
- Cook the cream.
- Pour the cream over the chocolate and butter.
- Mix well. Let it set at room temperature before use.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/05/2024
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