Sunday, May 4, 2014

Earl Grey Lavender Macarons



Here's another macaron post! These macarons are perfect for springtime- and make a beautiful gift! Mother's day is approaching, and these macarons are a great way to make mothers feel appreciated! Unfortunately my mom and my stepmom are back in Georgia and I'm not able to make them a batch of tea-infused macarons. These macarons are unique and luxurious, and will make any person feel special :)

Earl Grey Lavender Macarons (Makes about 20 Macarons)
Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Purple Gel Food Coloring
1 tbsp Earl Grey Lavender Tea Leaves

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. As the meringue reaches stiff peaks, add food coloring until you reach the desired color.
7 Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
8. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
9. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
10. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
11. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells. 
12. Grind tea leaves in a coffee grinder.
13. Pinch some tea leaves and gently sprinkle it on one side.  
14. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
15. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
16. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
17. Remove from oven and allow shells to cool completely before removing from the silpat.
 
Earl Grey Lavender Ganache
4 oz White Chocolate
6 oz Heavy Cream
1 tbsp Earl Grey Lavender Tea

1. Scald half of the heavy cream in a small pot. Once it boils, remove from the heat and add the tea leaves.
2. Allow the cream to steep about 10 minutes.
3. Reheat to a boil and then pour through a fine sieve, over the white chocolate.
4. Gently mix the chocolate until the ganache becomes well incorporated.
5. Cover and place in the fridge to cool.
6. Once cold, place into a mixing bowl and whip to stiff peaks. The ganache should become lighter in color.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of jam in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.


I hope everyone has a great week! Comment below with any requests for an upcoming blog post! I will try my best to make it happen! 

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