Earl Grey Tea Macaron
1.
Prepare the baking tray and baking paper or silicone mat, draw a 3cm circle on the baking paper, leaving a space between each circle
2.
After mixing the almond powder and icing sugar, use a food processor to further smash, sift, and then add a little salt
3.
Pour out the tea leaves from the earl grey tea bag and grind them, mix them with almond flour and set aside
4.
Separate the egg white and egg yolk, and beat the egg white with fine sugar until dry foaming
5.
Take half of the flour and add it to the egg white, stir evenly
6.
Pour the remaining half of the almond powder into the powdered sugar and continue toss
7.
Mix the batter into a uniform and thick state, pick up the spatula, the batter should drip off intermittently, and the lines on the surface of the batter will slowly disappear within 30 seconds
8.
Put a 1cm round piping nozzle on the piping belt, and pour the batter into the bag
9.
Turn over the baking paper with the circle drawn, and evenly squeeze the batter into the circle. A total of about 30 macarons can be squeezed out.
10.
Pick up the bakeware and drop it twice to shake out large bubbles. Use a toothpick to repair the small pits on the surface of the batter
11.
Let the batter dry at room temperature for about half an hour, or put it in the oven, turn on the fan function, adjust the temperature to the lowest (not more than 50°C), and dry for more than 10 minutes until a soft shell is formed on the surface of the batter, which does not feel Sticky
12.
Waiting for the macaron shell to dry before making the filling first, pour the cream in a small pot, and heat it on low heat until it is about to boil
13.
Put it in the black tea bag and steep for 10 minutes and take it out
14.
Pour the white chocolate and let the chocolate melt
15.
Rub in the lemon zest, mix well and let cool
16.
Turn on the hot air function of the oven, preheat it to 160°C, put in macarons, and immediately cool down to 140°C after the baking pan is placed, and bake for 15 minutes. The oven without fan function can set the upper and lower fires at 150°C, after preheating Bake for 15 minutes
17.
The baked macarons are transferred to the shelf with baking paper to cool
18.
Remove the completely cooled macarons, pair them in pairs, squeeze the black tea and white chocolate filling, put the two shells together, seal them and put them in the shade for one night, the taste is better
Tips:
1. The fineness of the almond flour determines the smoothness of the macaron surface
2. The method of whisking the egg whites and turning the batter is similar to that of making chiffon cakes
3. The longer the copying time when mixing the batter, the thinner the batter. The consistency of the batter should be controlled well. If it is too thick, the surface will have protrusions, and if it is too thin, it will easily appear hollow
4. Be sure to dry the skin before entering the oven. This is the key to the appearance of the skirt. But don’t let it dry for too long. If the shell is completely shaped and then bake, the macarons will pop in the oven.
5. The baked macaron should be completely cooled before peeling it up, otherwise it will stick to the baking paper in the middle. If it is still sticky after cooling, it means that the baking time is not enough and it is not fully cooked.
