I always get excited when I have leftover egg whites in the fridge, and you all know what that means….. macarons!
Originally, because I was a bit short on time last week, I was just going to whip up a giant pavlova to farewell my sister before she heads off to the States for a couple of weeks, but after falling sick with an irritating cold, I was too tired/rheumy/phlegmy to do anything. By the weekend, I was feeling marginally better and had recovered a little of my sense of smell again when I opened the fridge and saw the egg whites still waiting for me. Hmmm… checked the weather report… humidity at 29%… Bingo!
What macaron flavour to try this time? I’ve been drinking lots of Chai lattes lately due to my cold, so making Chai macarons again seemed a bit moot. I was eager to experiment with tea again after the success of my Earl Grey ones, and so when I stumbled upon the box of raspberry herbal tea my mum bought from overseas, I decided to go with it.
The dried fruits/leaves in the teabags were a little chunky and so required a fair bit of pounding and grinding (ahem) in my mortar and pestle. I think I’ll probably use a more commercial brand such as a Twinings herbal tea next time, as the leaves are a little finer, but all things considered, I was pleased with the texture of my ‘ron shells but couldn’t really taste too much on the day that I had made them due to my cold as my senses were dulled. After letting them rest and the flavours infuse in the fridge over the weekend, I took these into work on Monday and asked for my co-worker’s opinions. They said that the raspberry was the first thing that hits, followed by the soft, sweet texture of the macaron and buttercream, and then the honey shines through just as you finish the bite, leaving a sweet, perfumed after taste.
Another successful flavour combination to add to my repertoire 🙂
To make approximately 13 macarons, you will need:
For the macaron shells
- 2 raspberry tea tea bags, tea leaves removed from the bags, and ground to a fine powder;
- Pink colouring paste;
- 110g icing sugar;
- 60g almond meal;
- 60g egg whites;
- 40g caster sugar.
For the honey buttercream
- 110g butter, softened;
- 1 + 1/4C icing sugar;
- 1/2 teaspoon vanilla paste;
- 1T honey;
- 1-2T milk.
1. Sift together the icing sugar, almond meal and tea through a sieve, twice if you can be bothered. Set aside.
2. Add a small dab of pink colouring paste to the egg whites, then using an electric hand mixer, whisk the egg whites until foamy. With the mixer on high, gradually add the sugar until stiff peaks form.
3. Fold the dry ingredients into the egg white mixture in two batches, incorporating gently until the mixture has a flowing ‘magma-like’ texture.
4. Pipe the mixture out onto trays lined with baking paper. Allow to rest in a cool room for 30 minutes to an hour until a skin forms. Preheat your oven to 140 degrees Celcius.
5. Bake your macarons in the pre-heated oven for 12-15 minutes. Remove from oven, allow to cool 10 minutes or so before sliding them onto a damp tabletop and removing them from the baking paper with a spatula.
6. To make your buttercream, beat the softened butter and vanilla until pale and fluffy. Add the sifted icing sugar gradually and beat well until the mixture is thick and paste-like. Add the honey.
Gradually add the milk until you achieve the desired consistency. Spoon into a sandwich bag, snip off the end, then pipe onto half of your macaron shells, before sandwiching them with the other halves.
I’m now looking for inspiration for new macaron flavours… I was thinking maybe experimenting with Mojito ones, but who has ideas for me? 🙂