ROSE AND FRENCH VANILLA MACARONS

ROSE AND FRENCH VANILLA MACARONS

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Ishafahan Dain
Buddika Samarasekera

A scenic property located in the heart of Sri Lanka’s capital, The Waters Edge is a calming oasis that is well known for its captivating culinary treats. Represented by Buddika Samarasekera & Ishafahan Dain.

  • Sub Category Name
    Combo
    Desserts
  • Recipe Source Name
    Real High Tea 2014/15 Volume 1

Ingredients

Macaroons
  • 250g almond powder
  • 250g icing sugar
  • 80g egg white
  • 225g caster sugar
  • 60ml water
  • 60g egg white
Rose and French Vanilla Paste
  • 200g white chocolate
  • 350ml fresh cream
  • 4tbsp Dilmah Rose with French Vanilla Tea
  • 5g gelatin

Methods and Directions

Macaroons
  • Mix almond powder, icing sugar and egg white to a paste and set aside.
  • Cook caster sugar and water to 121°C and transfer to a mixer with a whisk attachment. Pour in egg whites slowly as in an Italian meringue.
  • Mix in meringue to the almond paste till it forms a smooth texture, pipe onto a baking tray and bake at 140°C for 20 minutes.
Rose and French Vanilla Paste
  • In a pan, place fresh cream and boil over medium heat. When it starts to boil add Rose with French Vanilla Tea and infuse for a while.
  • Next add in the chopped white chocolate and melt it as a ganache. Once melted add in the gelatin and mix well till dissolved and take off from heat.

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