A wonderful recipe from @le_macaron_magique:

"Today I have something very special for you: Macarons with tea in the filling. And it is not just any tea, but tea made from Japanese cherry leaves. I personally love the cherry blossom season, Japanese hanami, and everything that has to do with it. And that's why I had a lot of fun making these macarons. The tea used is Sakura Bliss No. 808, which is made from the leaves of wild cherry trees using the Oolong process and has a great aroma that reminds me of almond and tonka bean. So that you can try this delicacy for yourself, I have the recipe for you."

150 g almond flour
150 g icing sugar
110 g protein
150 g sugar
35 g water
1 knife tip high quality pink food colouring paste
210 g icing sugar
60 g butter
1 pinch of salt
50 ml milk
7 tea leaves Sakura Bliss No. 808

Grind the almond flour and icing sugar together (e.g. in the Food Processor; if not available, simply pass through a sieve)

Place in a bowl and mix thoroughly with half of the egg white (measure exactly).

Slowly whip the other half of the egg whites while boiling sugar and water in a small saucepan up to 118°C to form a syrup. Preheat the oven to 160°C circulating air. When the syrup has reached 118°C, slowly pour over the edge of the bowl to the beaten egg whites, continuing to beat at the highest setting. 

When all the syrup is mixed in, continue beating for 5 minutes. Add the food colouring and half of the egg whites to the almond flour mixture and fold in. Add the rest of the mixture and fold it in, using the dough scraper to brush against the edge of the bowl until the dough flows from the scraper without tearing and smoothes out within a few seconds.

Pour into a piping bag with a punched spout and spray onto an upside-down baking tray with a silicone mat in a flower shape (using a template if necessary). Remove air bubbles with a shashlik skewer. Bake for 14 minutes.

Meanwhile, bring the milk to the boil, remove from the heat, crumble the tea leaves over it and mix in. Leave to stand for 10 minutes. Beat the butter until frothy, then add 160g icing sugar and continue beating until a firm, homogenous mass is formed.

Pour the milk through a sieve into a bowl and thoroughly squeeze the tea leaves in the sieve over it to collect the remaining milk. Add the milk to the butter and icing sugar mixture and continue beating until everything has combined. Add the remaining 50 g icing sugar and a pinch of salt and beat again until a creamy mixture is formed.

Pour into a piping bag and chill briefly. Then decorate the macarons if necessary and fill with the cream."


Et voila!

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