I’m often asked how to add flavour into the macaron shells so today I’m introducing this new macaron recipe which incorporates this element. After a few days of recipe development, I’m finally happy with this new flavour. At first bite, you’ll notice the mouth-watering acidity from the lemon buttercream filling and it ends with an after taste of Earl Grey from the tea-infused shell. I think this might be the flavour for those who prefer a less sweet macaron. Instead of playing around with the sugar ratios (which can be dangerous), a better way is to use a tarty fruit filling to cut down the sweetness. This flavour is definitely one of my new favourites. It would be nice to have this macaron as part of an afternoon tea break at home with some girlfriends.
I know some bakers have told me that they had trouble with getting enough of the tea flavour into the shells. I used the Earl Grey tea leaves from TAZO teas and found it to be quite aromatic and flavourful. I didn’t have to run the risk of adding too much leaves and compromising my macaron batter with too much foreign ingredients. Keep in mind, how much of the tea flavour you get will depend on how fine you process your tea. After processing the tea leaves in the food processor with your almond flour and icing sugar, you’ll need to sift it. Some of the bigger pieces may not be able to make it through the sieve and you’ll end up losing some of your tea that way.
I’ve also included a heart template for you to pipe the batter into heart shapes if you have the time. This is the small-medium heart version. I also have the medium to large heart template here. And if you’d like to add the extra sugar rose detail, you can get the sugar rose recipe here. The leaves were made of fondant and I cover that here.
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Some more of my Macaron Art
January 27th, 2016