For 30 macaroons:
280 g icing sugar
160 g ground almonds
3 egg whites
1 pinch salt
50 g sugar
1 teaspoon Earl Grey tea fine blend or chopped, a few drops of pink or red food colouring.
FILLING: 1 egg White
70 g sugar
85 g softened butter
1 teaspoon rose water.
Así puedes prepararlo
Sieve the icing sugar and mix well with the ground almonds.
In a bowl, whip the egg whites with an electric mixer, add the salt and gradually add the plain sugar until obtaining a thick meringue.
Add half of the icing sugar to the almond and stir gently with a spatula from top to bottom.
Add the tea and the remaining icing sugar and continue stirring gently until blended.
Pour part of the mix into the DECOMAX fitted with the large round tip and make circles in the size indicated by the marks on the MACAROON BAKING SHEET.
When the batter expands, it won't spill over and each macaroon will be the perfect size and shape. Allow to rest between 30-35 minutes at room temperature. Cook in a preheated oven at 150ºC for 20-25 minutes until firm to touch. Repeat the process with the rest of the batter.
TO MAKE THE FILLING:
Beat the egg whites in a bowl in a Bain Marie using an electric beater.
Add the sugar and rose water when the whites are stiff and continue beating until you obtain a thick merengue.
Remove from the heat and continue beating until cool. Slowly add the butter in spoonfuls and continue beating until you obtain a creamy mixture.
Fill the macaroons with the prepared rose cream.
