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!
38
STEPS
INGREDIENTS
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
Give the three a quick mix before blending
This is before the mixture has been blended
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
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
Pour the water into the sugar and mix quickly. This should be the texture of wet sand
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
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
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!
Pour half of the almond mix into the egg whites and fold in
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
Now finish mixing
Great! Fill a piping bag with the macaron batter
I don't need a tip because the end of the piping bag is round
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.
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
Use the paddle attachment
Whip the softened butter
Now add half of the powdered sugar
Once completely incorporated, add the two extracts
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
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
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!
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
The Conversation (0)
Sign Up