Thai Milk Tea Macarons

120g of powdered sugar.

Thai milk tea macarons. Every cake order comes with a complimentary greeting card. The heavy cream steeped tea is placed into a buttercream based icing to create tea macaron fillings. 60g or two large eggs of egg whites room temperature 35g of granulated sugar.

Boil milk then leave at room temp and steep tea packet into milk for 15 minutes in the meantime whisk together the sugar cornstarch vanilla and egg yolks together in a large bowl once tea is done steeping slowly drizzle in the warm milk into the egg yolk mixture while whisking pour mixture in a saucepan and place on medium heat whisking. 50 minutes active time baking time Ingredients For Macaron Shells Meringue. Pipe the Thai tea sauce between macaron shells.

Thai milk tea meets macaron at Bonheur Patisserie which specialises in the dainty desserts. When stored in the refrigerator macarons will stay fresh for around 3 to 4 days. The liquid helps the gold dust to stick to the macaron shell and its fast evaporation.

Sprinkles optional Condensed milk buttercream. Before whipping the egg whites I sifted almond flour powdered sugar and ground Thai tea leaves powdered sugar mix into another bowl. Thai milk tea white chocolate macarons.

Remove macarons from the parchment until they completely cool down. Tea Macaron Filling Ideas. 12 Thai Iced Milk Tea Desserts.

1 cup of powdered sugar. Flavours 2 pieces each. Thai Milk Tea Bingsu.