Macarons come in many different colors and flavors, but it’s usually just the crème filling that’s flavored. In this delectable black tea pairing, introduce aromatic dimension to your macarons by infusing black tea into the meringues, leaving you even more room to play with fun-filled crème accents. Just try these Black Tea macarons with guava and tarragon, and you’ll see what we mean!
Black tea macarons
Black tea has the same herbal, roasted aromas as white chocolate, which we combine with guava purèe to create a smooth, luscious crème filling. The tropical fruit also shares its own herbal and citrus notes with black tea. The added infusion of fresh tarragon for its distinctive, citrus-leaning (lemon and orange-scented) aroma links back to the black tea.
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Black Tea macarons with guava and tarragon
- 250 g black tea (ratio: 5 g of black tea to 250 g of water)
- 250 g almond flour
- 250 g confectioner’s sugar
- 180 g black tea, brewed and cooled*
- 15 g egg white powder
- 250 g granulated sugar
- 110 g water
Bring water to a 93ºC boil. Add the black tea leaves and steep for 5 minutes. Strain and allow to cool.
In a small bowl, combine 90 grams of the black tea with 7.5 grams of egg white powder and mix. Reserve the remaining black tea and egg white powder for later.
Separately, combine the confectioner’s sugar and almond flour in a large bowl. Then, add the black tea mixture and mix.
In a saucepan, boil the sugar and water to 118ºC until you have a hot syrup.
Next, mix the remaining 160 grams of black tea with the rest of the egg white powder in another large bowl. Allow to rest for 10 minutes.
Using an electric mixer, whip the second black tea and egg white powder mixture, gradually pouring in the hot syrup. Increase mixer speed and beat the mixture until it cools to a meringue, forming stiff, glossy peaks.
Fold the meringue into the almond flour mixture. Pipe the batter onto parchment-lined baking sheets and allow to rest for 5 minutes.
Bake the macarons for about 20 minutes in a 155ºC preheated oven, or until they can be easily removed from the parchment paper. Allow to cool.
Guava-Tarragon crème filling
- 120 g white chocolate
- 80 g guava purée
- 20 g unsalted butter
- fresh tarragon, minced, to taste
Melt the white chocolate in a double-boiler over medium heat. Add in the guava purée and stir until smooth. Cool the mixture to 37ºC and stir in the butter and minced tarragon. Allow to set.
Transfer the Guava-Tarragon crème to a piping bag and pipe the crème onto the flat sides of half the macarons. Top each with the remaining halves and refrigerate.