Snapguide

How to make chamomile macarons

These macarons are amazing! Use any tea you like to change up the flavor. The lemon buttercream makes these macarons reminiscent of a cup of tea!

23
STEPS
INGREDIENTS
Here are all of the ingredients.  The egg whites should be separated into two containers, each containing 50 grams of egg

Here are all of the ingredients. The egg whites should be separated into two containers, each containing 50 grams of egg

Use a blender or food processor to make to the almond flour, powdered sugar, and tea a finer consistency

Use a blender or food processor to make to the almond flour, powdered sugar, and tea a finer consistency

Give the three a quick mix before blending

Give the three a quick mix before blending

This is before the mixture has been blended

This is before the mixture has been blended

This is after.  Not much of a difference can be seen but this step is necessary

This is after. Not much of a difference can be seen but this step is necessary

Use a sieve to make sure that no big pieces of almond or tea go into the macaron

Use a sieve to make sure that no big pieces of almond or tea go into the macaron

Press through as much of the powder as possible and only discard what won't go through the sieve

Press through as much of the powder as possible and only discard what won't go through the sieve

Set aside while working on the egg whites

Set aside while working on the egg whites

Pour the water into the sugar and mix quickly.  This should be the texture of wet sand

Pour the water into the sugar and mix quickly. This should be the texture of wet sand

Use the whisk attachment

Use the whisk attachment

Pour in 50 grams of egg whites and mix on high for thirty seconds until the eggs start to get frothy

Pour in 50 grams of egg whites and mix on high for thirty seconds until the eggs start to get frothy

In the mean time, heat up the sugar until completely melted

In the mean time, heat up the sugar until completely melted

Now pour the hot (very hot) sugar slowly down the side of the mixer into the egg whites while the mixer is on medium low speed

Now pour the hot (very hot) sugar slowly down the side of the mixer into the egg whites while the mixer is on medium low speed

Once all of the sugar is in the mixer, mix on the highest setting until the egg whites have reached medium to stuff peaks

Once all of the sugar is in the mixer, mix on the highest setting until the egg whites have reached medium to stuff peaks

Perfect!

Perfect!

Pour half of the almond mix into the egg whites and fold in

Pour half of the almond mix into the egg whites and fold in

Now add the second half of the almond

Now add the second half of the almond

Once almost completely folded in, add the other 50 grams of the egg whites into the bowl

Once almost completely folded in, add the other 50 grams of the egg whites into the bowl

Now finish mixing

Now finish mixing

Great! Fill a piping bag with the macaron batter

Great! Fill a piping bag with the macaron batter

I don't need a tip because the end of the piping bag is round

I don't need a tip because the end of the piping bag is round

Line a baking sheet with parchment paper

Line a baking sheet with parchment paper

Pipe the macarons onto the parchment paper in the size you want.  Tap the baking sheet firmly on a counter to flatten the cookie.

Pipe the macarons onto the parchment paper in the size you want. Tap the baking sheet firmly on a counter to flatten the cookie.

The macarons have to sit out for 15-20 minutes until dry to the touch. Preheat oven to 350 F. Once dry, put the macarons into the oven until they lift off the paper easily, about 15-20 minutes

In the meantime, make the lemon butter cream filling

In the meantime, make the lemon butter cream filling

Use the paddle attachment

Use the paddle attachment

Whip the softened butter

Whip the softened butter

Now add half of the powdered sugar

Now add half of the powdered sugar

Once completely incorporated, add the two extracts

Once completely incorporated, add the two extracts

Mix in and then add the remaining sugar

Mix in and then add the remaining sugar

Start adding the milk slowly until you reach the desired consistency and then whip on high until the icing has lightened in color

Start adding the milk slowly until you reach the desired consistency and then whip on high until the icing has lightened in color

Fill the piping bag again

Fill the piping bag again

Once the macarons come out of the oven, let them sit on the baking sheet for 5 minutes.  Then take them off and place them on a cooling rack until completely cooled

Once the macarons come out of the oven, let them sit on the baking sheet for 5 minutes. Then take them off and place them on a cooling rack until completely cooled

Flip them over and start piping icing onto a cookie and then matching it with another cookie to form the sandwich

Flip them over and start piping icing onto a cookie and then matching it with another cookie to form the sandwich

Now find a match!

Now find a match!

All the cookies are completed!

All the cookies are completed!

Enjoy!

  • 150.0g Almond flour
  • 150.0g Powdered sugar
  • 100.0g Egg whites (separated in half)
  • 2.0tsp Camomile tea
  • 125.0g Sugar
  • 75.0g Water
  • ***for the buttercream***
  • 1/2c Butter
  • 3.0c Powdered sugar
  • 1.0tsp Vanilla extract
  • 1.0tsp Lemon extract
  • 4.0Tbsp Milk