Blue Flowers Earl Gray Tea Macaron.
Makes 45 finished macarons
- 340g confectioners sugar
- 190g almond flour
- 170g aged egg whites [5-6 egg whites that have been separated and left out at room temperature for two days]
- 45g sugar
- 7g egg white powder
- 25g cocoa powder
- Sift the almond powder and confectioners sugar, and add the cocoa powder.
- Whisk the egg whites, sugar and egg white powder until it forms stiff peaks.
- Fold the dry ingredients into the egg whites. Fold until the mixture becomes shiny and somewhat loose (you should have to squeeze the mixture from the piping bag, not let in run).
- On a Silpat, pipe disks with 4 centimeters in diameter and let rest for 20 minutes to form a crust.
- Bake in the convection over at 150 degrees C/300 degrees F for twelve minutes.
- Let cool and freeze immediately.
Blue Flowers Earl Grey ganache
- 290g Heavy cream (plus a little more)
- 15g Blue Flowers Earl grey tea [if you can’t find this, any good earl grey tea will do]
- 270g Chocolate (at least 58% cocoa)
- 50g Chocolate (at least 38% cocoa)
- 50g Unsalted butter
- Bring the cream to a simmer. Add the tea and cover and let steep for 5 minutes.
- Strain the cream/tea mixture.
- Add more cream to infusion to bring weight back to 290g and simmer again.
- Pour the cream over half dark and milk chocolate.
- Add the room temperature butter and mix to combine.
- Fill the macarons with ganache and close.