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Tea-infused Macarons

Dragonfly Tea Macarons Recipe

Chewy, meltingly soft and delicately flavoured with earl grey tea and jasmine tea, these impressive morsels are simpler to whip up than you might think.

Prep time: 1 hour 20 minutes
Cook time: 10-15 minutes
Serves: 20-30 macarons

For the macarons:

For the buttercream:

  • 60g butter, softened
  • 250-350g icing sugar
  • 60ml heavy cream
  • 1 tsp lavender syrup
  • 1 tsp rose syrup

Make the Macarons

Line two trays with baking paper and preheat the oven to 150°C. Sift the icing sugar and almond flour into a large bowl. 

Cut open each of the Dragonfly Classic Earl Grey teabags and pour the contents into a food processor, or spice grinder. Blend until very fine. Set aside in a small bowl. 

Repeat this process with the Dragonfly Moonlight Jasmine teabags and set aside in a separate small bowl.

In a mixing bowl, use a hand whisk to beat the egg white's until they are frothy. Increase the speed and slowly add the sugar and a pinch of salt until stiff and glossy. 

Add the egg white’s mixture to the flour mixture and use a spatula to gently fold the ingredients together. When you can make a figure of 8 in one motion with the spatula, the batter is ready.

Split the mixture into two separate bowls. In one half, add the blended Dragonfly Earl Grey tea, lavender syrup and a drop of purple food colouring. In the other half, add the blended Dragonfly Moonlight Jasmine tea, rose syrup and a drop of red food colouring to create a light pink colour. 

Gently stir each mixture until fully incorporated.

Transfer the mixtures into two separate piping bags. Pipe 1 inch disks onto the baking trays.

Allow the macarons to rest for an hour or until they are slightly dry to the touch and not sticky. 

Bake in the oven (watching carefully) for 10-15 minutes or until they are hard and stiff to the touch.

Let them cool completely while you prepare your buttercream.

Prepare the buttercream

Beat the butter with a hand whisk until light and fluffy. Gradually add the sugar and cream until it is pale yellow and a smooth consistency. Add more sugar if it's too runny or cream if it's too thick. 

Split the buttercream into two separate bowls. Add the lavender syrup to one half and the rose syrup to the other half. 

Transfer the lavender buttercream to a piping bag and pipe the desired amount of buttercream onto the inside of an Earl Grey tea macaron shell. Sandwich another macaron shell on top.

Repeat this process using the rose syrup buttercream on the Jasmine Tea macarons. 

Store in the fridge for up to 4 days. 

Dragonfly Tea Macarons Recipe

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