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
- 25g rice bubble
- 25g pistachio meal
- 50g white chocolate
- 75g cocoa butter
- 1 vanilla bean pod
- 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.
- 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.
- 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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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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