A few weeks ago I promised you to create a new recipe which should be inspired by my recent trip to Thailand. Tadaaa … here it is: Thai ice tea macarons!
During my round trip in Thailand the Thai ice tea was beside the coconut shakes my favorite drink in such a heat of 40 degrees. Its unique and delicious flavor, pleasant sweetness and the gorgeous orange color… It was just the right refreshment that you need in such a humid and hot climate.
I got the recipe for preparing the original Thai ice tea from our favorite restaurant during our trip to Thailand. The bar keeper, a lovely Thai girl, gave away the secret to me. 😉 She was so nice to show us everything step by step, how to prepare a real Ice Tea in Thailand. Even which brand of tea, what kind of other ingredients will be needed… How lovely! Such wonderful people are the reason why I love Thailand!
So now back to my recipe. Maybe you have already realised my passion for macarons. The Chocolate Sichuan Pepper Macarons and the Passion Fruit Macarons have been always strongly coveted by my friends and family. Now I think, it is time for a new creation! For everyone, who I love to be around with! 🙂
Happy New Year to all of you! 😀
For the macaron shells:
140g egg white
70g caster sugar
230g icing sugar
120g ground almonds (in the chopper again chop finely)
2 drops of yellow food coloring
2 drops of red food coloring
For the filling:
6 tea bags Thai ice tea (or Rooibos tea bags)
1 tbsp sweetened condensed milk
60g white chocolate in good quality
40g butter (at room temperature, cut into cubes)
- Preheat the oven to 150 degrees.
- Mix almonds and icing sugar and put through a fine sieve.
- Beat the egg whites with the salt and 50g sugar till very stiff while adding the remaining sugar to it.
- Once the egg white is beaten stiff, blend the sifted almonds, the food coloring and icing sugar gently in. Mix gently until a smooth creamy consistency is achieved.
- Cover a baking sheet with parchment paper and put the mixture in portions (1.5 cm diameter) with a piping bag on it. Tap the baking sheet on the work surface a few times lightly, so that the air can escape from the dough mixture, let it rest for about 20 minutes until the surface looks smooth and shiny. Bake in the oven for about 10 minutes, then open the oven door briefly to let the moisture out. Then bake for about another 10 minutes.
- For the filling: Heat the water with the Thai ice tea mix in a small saucepan until it reaches a thick consistency (there will be about 1 tbsp of mixture remaining), add the cream and condensed milk, bring to boil again. Chop the chocolate and add it to a bowl. Melt the chocolate and butter together in a bain-marie. Add the ice tea mixture to the chocolate butter mixture and mix well. Chill the ganache completely.
- Pour the chilled ganache into a pastry bag. Take two macaron halves. Squirt the ganache on a half and place the other half on it.