ROSEHIP AND HIBISCUS MACARON

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
Jelly
  • 500ml water
  • 30g Dilmah Natural Rosehip with Hibiscus Tea
  • 50g jelly powder
  • 20g honey
Ganache
  • 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
Jelly
  • Brew the tea with water. Let it cool slightly.
  • Strain the tea.
  • Add the honey together with the jelly powder.
Ganache
  • 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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