It’s no great surprise that we at The TeaShed love all things tea and subsequently incorporating it into as many aspects of everyday life isn’t something we’re new to. These green tea macarons are a fabulous example of this and using our whole leaf Skinny Tea they carry a wonderfully delicate green tea flavour. The health benefits of green tea are retained even when it’s cooked and eating whole leaf tea provides an addition to the nutrients of brewed green tea. We have decided to use a classic flavour pairing and fill the macarons with lemon ganache.
For the meringue:
3 large egg whites
225g icing sugar
70g granulated sugar
115g ground almonds
3 Skinny Tea green tea bags
For the ganache:
150ml double cream
200g white chocolate
Zest & juice of 1 lemon
1. Preheat the oven to 150 degrees C or 120 degrees for fan assisted
2. Grind the contents of 3 whole leaf Skinny Tea bags until mostly fine
3. Mix icing sugar, ground almonds and tea in a food processor until fine then sift into a bowl to remove any large lumps
4. Whisk the egg whites and caster sugar in a clean dry bowl until stiff peaks form. You can also check by holding the bowl upside down and nothing should fall out
5. Fold half the almond mixture into the meringue, starting vigorously then folding more carefully. The mixture should be smooth but not runny
6. Carefully fold in the remaining almond mixture, then spoon into a piping bag fitted with a half-inch tip. If you don’t have one, a sealable freezer bag with a small corner snipped off will work fine
7. Pipe 1.5” mounds onto a baking tray lined with greaseproof paper. Once done, tap the tray on the worktop a few times to bring up any air bubbles and prevent cracking
8. Sprinkle the tops with some green tea (optional) then leave the unbaked macarons out to dry at room temperature or in a fan-assisted oven with no temperature for 30-90 mins until a ‘skin’ forms on the surface
9. Bake at 150 degrees C (120 degrees fan assisted) for 15-22mins depending on their size. They should be baked but not browned
10. Cool on a rack for 15-30mins before peeling them off the greaseproof paper
11. Whilst they are cooling, chop the chocolate into chunks and melt in a heat-proof bowl over a saucepan of water
12. Heat the cream, lemon zest and lemon juice in a different pan on low until the cream is just simmering. Then strain the cream through a sieve over the chocolate and stir. Leave it to cool for 10mins then whisk to help it thicken
13. Pipe or spoon ganache onto half the meringue shells and sandwich together. Ta dah!
*Tip: if you want these green tea macarons to have a bolder colouring you can add a few drops of green food colouring at step 4.
Why not try this recipe with some other TeaShed teas? Redbush and Vanilla macarons filled with dark choclate ganache or Mr Grey’s Earl Grey tea filled with lavender vanilla buttercream are our favourite picks!
Emily, TEAm TeaShed!