A few months ago I pledged my friend P that I would attempt making a tea macaron. I was given some shake from a Wuyi oolong from Red Blossom (heritage tie luo han), and had to figure out how to get the flavor in. Turns out, it’s not so easy to make tea infused buttercream.
Admittedly, this batch was a little screwy–I used some leftover egg whites (from one of those cartons that claims to be only egg whites) and everything was a little thinner than it should have been. In short, I don’t recommend using carton egg whites for macarons. It’s a bad idea. I’m confident if you follow the regular recipe with normal, fresh egg whites–you’ll be fine.
- sprinkle a bit of tea on each macaron before baking, or on 1/2 of the cookies.
- use the buttercream filing, but reduce sugar to 1/4 cup. Separately, steep 2 T tea in 1/2 C heavy cream, strain well and press excess liquid out of tea. Chill the cream, and whip it into whipping cream– fold into finished plain buttercream and pipe the cookies