If you're in the mood for a Thai tea treat with a twist, try infusing the flavor into delightful macarons! These desserts can be tricky to pull off, but we've put together a simple step-by-step guide with tips that will help you whip them up like a pro. Indulge as you bite into the chewy shell, and take in that rich Thai tea-infused filling - which is made with just a few simple ingredients! Are you ready to give it a shot?
Yield: 16 Macarons
- Macaron Shells
- Almond flour 55g
- Powder sugar 100g
- Egg white 55g
- Granulated sugar 50g
- Pinch cream of tartar ( or few drops of lemon juice)
- Orange gel food coloring
- Thai Tea Sauce
- Prince of Peace 3-in-1 Instant Thai Tea 2 sachets
- Milk 130g
- Heavy cream 250g
- Macaron Shells
- Sift almond flour and powdered sugar with a medium-sized mesh.
- Add granulated sugar in two increments while stirring the egg whites with tartar powder or lemon juice.
- Add few drops of orange gel food coloring and beat the egg whites until soft peaks form.
- Add almond flour and granulated sugar in two increments and gently fold the mixture until combined. Stop folding when the batter falls into ribbons.
- Cut a straight line on the piping bag and prepare a cookie sheet on the parchment.
- Tap the baking pan to release air bubbles and let them dry.
- Bake at 330 degrees Fahrenheit or 165 degrees Celsius for 13 minutes.
- Remove macarons from the parchment until they completely cool down.
- Thai Tea Sause
- Add milk and heavy cream with 2 sachets of Prince of Peace 3-in-1 Instant Thai Tea into a bowl.
- Stir it at medium heat and thicken the mixture.
- Cool it down in the refrigerator.
- Macaron Assembly
- Pipe the Thai tea sauce between macaron shells.
- Enjoy the tasty treat!