Easy Thai Milk Tea Macarons
October 11, 2015
Hi! I was inspired to create these thai milk tea macarons because I came across OWL's instant thai iced tea while strolling down the grocery aisle that day. It looked exceptionally delicious for instant tea, so I decided to give it a shot.
These macarons are shaped as cats, just because I was in the mood to bake cute felines. To obtain the beige tone for the cats "fur". I added cocoa powder. Despite the touch of cocoa, the star is still the thai milk tea ganache filling.
By using instant thai tea mix, this recipe is a quicker and simpler alternative as compared to using thai tea leaves. Of course, it is not as authentic, but rest assured that the flavours are similar! I'm sharing this short-cut method for home bakers who prefer simple and hassle free recipes. I will share the recipe using authentic thai tea leaves in another post.
Just in case you're wondering, the instant thai tea as a drink is good too. So you can always drink the remaining packets without fearing they will go to waste. If you're bored of the usual teh ping, then this is highly recommended!
EASY THAI MILK TEA MACARONS
Servings: ~ 10 macarons
Time: 50 minutes active time + baking time
Ingredients
[For Macaron Shells]
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Ground almonds
40g of Powdered/icing sugar
5g of Cocoa powder
[For Thai Milk Tea Ganache]
1 packet of instant Thai Milk Tea (I used OWL brand)
30ml of Heavy cream
60g of White couverture chocolate chips
Royal icing for decoration
Directions
[For Macaron Shells]
1. In a large bowl, sift the ground almonds, icing sugar and cocoa powder. Mix it well with a spatula.
2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute)
3. Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
4. Add the meringue to the sifted ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process by folding and gently scraping the surface until you get a molten-like mixture and drips down like a ribbon when lifted.
5. Transfer the batter to a piping bag with a round tip and pipe out equal sized circles (Approximately 2.5cm) on parchment paper or a baking mat placed over a baking tray. With a swishing motion using a toothpick, drag 2 tips of one side of the shell to form the ears.
6. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool and decorate with royal icing.
[For Thai Milk Tea Ganache]
1. Warm up the heavy cream in a microwave at 800W for 10-20 seconds. Alternatively, heat up the heavy cream in a saucepan until it simmers.
2. Add the half the packet of instant Thai milk tea to the heavy cream, and mix until everything dissolves.
3. In a separate bowl, melt white chocolate over a hot water bath or in a microwave.
4. Add the Thai milk tea mixture to the melted chocolate and remaining instant Thai milk tea powder. Mix well.
5. Transfer to a piping bag, let it cool, and pipe between 2 macaron shells.
Enjoy!
Servings: ~ 10 macarons
Time: 50 minutes active time + baking time
Ingredients
[For Macaron Shells]
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Ground almonds
40g of Powdered/icing sugar
5g of Cocoa powder
[For Thai Milk Tea Ganache]
1 packet of instant Thai Milk Tea (I used OWL brand)
30ml of Heavy cream
60g of White couverture chocolate chips
Royal icing for decoration
Directions
[For Macaron Shells]
1. In a large bowl, sift the ground almonds, icing sugar and cocoa powder. Mix it well with a spatula.
2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute)
3. Gradually add the sugar 1/4 at a time. When the first addition of sugar has completely dissolved (approximately 1 minute later), increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
4. Add the meringue to the sifted ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process by folding and gently scraping the surface until you get a molten-like mixture and drips down like a ribbon when lifted.
5. Transfer the batter to a piping bag with a round tip and pipe out equal sized circles (Approximately 2.5cm) on parchment paper or a baking mat placed over a baking tray. With a swishing motion using a toothpick, drag 2 tips of one side of the shell to form the ears.
6. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool and decorate with royal icing.
[For Thai Milk Tea Ganache]
1. Warm up the heavy cream in a microwave at 800W for 10-20 seconds. Alternatively, heat up the heavy cream in a saucepan until it simmers.
2. Add the half the packet of instant Thai milk tea to the heavy cream, and mix until everything dissolves.
3. In a separate bowl, melt white chocolate over a hot water bath or in a microwave.
4. Add the Thai milk tea mixture to the melted chocolate and remaining instant Thai milk tea powder. Mix well.
5. Transfer to a piping bag, let it cool, and pipe between 2 macaron shells.
Enjoy!
See you soon~
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