Delicate and fragrant, these jasmine macarons are a delightful treat for tea lovers. The ground jasmine tea leaves and jasmine essence infuse these macarons with a subtle floral flavor that pairs perfectly with your favorite buttercream filling.
Ingredients: 150g almond flour. 150g powdered sugar. 2 large egg whites. 50g granulated sugar. 1 teaspoon jasmine tea leaves finely ground. Jasmine tea extract or essence. Purple food coloring optional. Buttercream filling your choice of flavor.
Instructions: In a bowl, sift together powdered sugar and almond flour. Whisk the egg whites in a different bowl until foamy, then gradually add the granulated sugar and whisk again until stiff peaks form. Once the egg white mixture is well combined, gently fold in the almond flour mixture and the ground jasmine tea leaves. If desired, add a few drops of purple food coloring and jasmine tea essence or extract. Pour the batter into a piping bag that has a round tip on it. Pipe tiny rounds onto a parchment paper-lined baking sheet. For the skin to form, let them sit for 20 to 30 minutes. While the macarons are resting, preheat your oven to 300F 150C. Bake for 12 to 15 minutes, or until the macarons are set and have formed feet. Leave them on the baking sheet to cool completely. After they have cooled, sandwich identically sized macaron shells together with the buttercream filling of your choice. To let the flavors combine, keep the macarons in the refrigerator for a full day in an airtight container. Present and savor!
Prep Time: 45 minutes
Cook Time: 15 minutes
Argyll Art Jr
