Makes approx. 20 Macarons
For the Macarons
170g icing sugar
120g ground almonds
2 Earl Grey tea bags, (tea leaves only)
100g egg whites
70g caster sugar
Purple food colouring paste
For the White Chocolate Ganache
150ml double cream
200g white chocolate
100g strawberry jam, transfer to a piping bag
Preheat the Miele Oven on Fan plus 130°C. Line two baking trays with non-stick paper and place a template with 5cm circles under the paper as a guide, if needed.
Blitz the icing sugar, ground almonds and Earl Grey tea leaves in a food processor.
Using an electric hand beater, whisk the egg whites in a large bowl to firm peak stage.
Gradually add the sugar. Once all the sugar has been added, whisk in the colouring to make a light, pastel colour.
Tip half the icing sugar and almond mix into the meringue and gently fold in. Add the rest of the almond mix and fold in until you have a smooth macaron mixture.
Transfer the mixture to a piping bag with a 1cm nozzle. Pipe 5 cm discs (either freehand or using the template) on to the non-stick paper. Transfer to the Miele Gourmet Food Warming Drawer and leave to dry for 10-15 minutes on cup setting, first temperature square (40°C), or until the macarons are dry to touch.
When the macarons are dry, transfer to the preheated oven. Bake at 130°C for 20-25 minutes or until the macarons have lost their “wobble” from the foot.
For the white chocolate ganache, place the double cream in a small pan and bring to the boil. Put the white chocolate and lemon zest in a large bowl.
Pour the cream over the white chocolate. Stir until the chocolate has melted. Leave to chill in the fridge, stirring every now and again.
Once cold and thickened, transfer the ganache to a piping bag.
Food Tip: Try making the macarons with matcha tea leaves or use freeze dried fruit powder for different flavours.
Appliance Tip: If cooking the macarons in the Miele Steam Combination Oven, use combi mode with 0% moisture to give a crisp finish to the macarons.