Welcome to the twelfth and final installment of Maddie's Baking Book Club for 2023! 🎉
If you haven't read Vera Wong's Unsolicited Advice for Murderers, you can check it out here: amzn.to/3NH46vO
Now on to the recipe!
Milk Tea Ganache:
200g White Chocolate
120g Cream (110g needed for the ganache, the extra 10g is for infusing the tea)
20g Butter (room temperature, unsalted)
6g Lipton Black Tea (3 tea bags)
1. Partially melt the white chocolate in a small bowl using your microwave or a double boiler.
2. Warm the cream with the tea in a small saucepan. Turn off the heat and let the tea infuse for about 6-8 minutes.
3. Bring the tea to a scald, then strain over the white chocolate. I recommend you weigh the infused tea cream again either as you strain it over the chocolate or that you strain it first before you add it to the chocolate. This way you can make sure you end up with the 110g of cream you need for the recipe.
4. Stir the hot cream into the chocolate, then switch to an immersion blender to emulsify everything.
5. Emulsify in the butter.
6. Transfer the ganache into a new container. I prefer using a plastic wrap lined sheet pan since it provides so much surface area, which allows the ganache to cool quite quickly.
7. Pipe the ganache into the macaron shells once it has cooled and set up. I usually use about 8g of ganache per macaron, though you will want to weigh your fillings to know what your average amount is and what the yield of this recipe will be for you.
Note: I used Lipton tea because it was talked about in the book, though you can use whatever black tea you prefer!
For the Macaron Shells:
I used my basic French Method macaron shell recipe and colored the shells with a mix of Violet and French Blue, about 1/4 teaspoon of each for a very intense purplish blue color.
For the Royal Icing:
I whipped up a very small batch of regular meringue powder based royal icing, and colored it with Autumn Gold. Then once the royal icing dried, I painted gold luster dust (I prefer the Luxe Cake brand: amzn.to/3tBlwmB ) mixed with almond extract over the tea cup and tea pot shaped outlines. Make sure you give the royal icing time to dry (30-45 minutes at least) before you paint on the gold and fill the macarons!
If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!
Looking for even more macaron content? Check out my newly released ebooks + macaron box courses on my new website! www.macaronsbymaddiebrehm.com/
Check out my Amazon Influencer Storefront! www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
The Sugar Art Master Elites is the brand I use for powdered food colorants, and as of right now, they are not available on Amazon, which is why you do not see them in my Amazon storefront! Here is a link to their page: www.thesugarart.com/
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymad...
30 дек 2023
