Rêveuse Recipe: Coffee and Earl Grey Macarons

Rêveuse Recipe: Coffee and Earl Grey Macarons

With our screen time sharply increasing once more, we are ashamedly spending more time scrolling through our instagram once more and somehow our feed is now predominantly dominated with either one of the two things; a digital promotion for Zara, with every digital influencer wearing at least one cosy knit or boot from the fashion empire and the other being cute and colourful foods that look almost like the insanely perfect food models you find outside Japanese food restaurants. 

We came across a few pages that made these cute animated macaroons of Sanrio and Disney characters that looked too good to eat! And so, we were debating for a good while on whether we would attempt to make these expert patisserie level french treat after a more than failed attempt a few years ago (they ended up looking like flat pancakes...). We decided to give the simple macaroons and found this recipe which really has an in depth step by step to make sure your macaroons come out perfectly. Now that we have the basics down we would love to try out other flavours like the beautiful rainbow shades in our favourite Laduree! Let us know which is your favourite flavour that we can attempt next!

Recipe inspired by sweetandsavory

INGREDIENTS

100g ground almonds
75g powdered sugar
70g egg whites at room temp
75g granulated sugar
4 oranges
1/4 tsp cream of tartar
1/4 tsp salt

1 1/2 bag of earl grey tea
or
1 heaped teaspoon nescafe instant coffee

for the filling
jam for the earl grey macarons
gu chocolate hazelnut velvety spread for the coffee macarons

SERVES: 12 macarons
DURATION: Approx 1 hourRêveuse

RECIPE
If you don't have the silicon mats with the printed circles we suggest that you draw out circles on some baking paper and turn over. This will make it a lot easier when piping your macaron shapes onto it!

Sieve the ground almonds with the powdered sugar at least 3 times (a must for the light and fluff texture) and discard the larger almonds that don't pass through the sieve. If you still have a lot in the sieve you can blend it in a food processor which will make it even finer. 

On low speed using an electric whisk. beat the egg whites until they are foamy before adding in the cream of tartar and salt. Continue to mix until combined. Next, slowly add the granulated sugar a spoonful at a time making sure the sugar is fully dissolved after each addition. Slowly, the egg whites will start to thicken up and stick inside your electric whisk. This will mean its on its way! You want to keep on mixing until sharp lines form in the meringue mixture. 

Next in another bowl, mix together the ground almonds with the tea of coffee with the powdered sugar and add it to the meringue mixture. Using a spatula and folding gently until combined. Do not overmix, you want it to keep its airiness. We folded under 50 times as recommended by the sweetandsavory recipe!

Preheat the oven to 150degrees before placing your macaroons in the middle shelf. This will depend on your oven but we baked it for 15 - 20 minutes with the heat from the top and bottom and no fan option. We advise checking it as it bakes.

Your macarons are done when you can move it with ease off the baking sheet. If it looks done but doesn't move off the paper (which happened to us) let it rest out of the oven and wait for it to cool and it comes right off!

Once cooled add your chosen spread and sandwich two of the macaroons together. We just used spread but you can go all out and make your own buttercream! However the jam makes it feel like your having an afternoon tea nibble whilst the chocolate spread in the coffee adds a rich yet delightful flavour so we definitely recommend it if you also want to save on time!

Enjoy!

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