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No matter the day, no matter the weather, no matter where I am, I start each day with an iced coffee. My family will attest to this, and that it is also non-negotiable.
But after that? It’s tea. Especially in winter. I realized this one frigid afternoon last week when we found ourselves waiting with Noah for the start of a theatrical performance in the city. There was a small cafe at the entrance and when the server asked what I’d like to drink I immediately said, “Cup of tea, please”.
There is something so cozy, so soul-soothing about tea. I even drink it differently than that morning iced coffee (which follows me from room to room as I frantically flip eggs, blow my hair, pack up Noah’s backpack and get dressed). A warm cup of tea forces me to stop what I’m doing, sit down, fold my hands around it, and just BE.
Even better if there’s a treat to accompany.
Which is why, when tasked with the challenge of incorporating Bigelow Tea into a recipe, I knew that I wanted to make a duo of tea-infused macarons!
I’m proud to partner with Bigelow Tea for this post. Bigelow Tea has been family-owned for three generations, is manufactured in the U.S. and is committed to using the highest quality teas and ingredients.
Each tea bag is individually wrapped in foil pouches to shield the leaves from air, moisture and surrounding aromas, as well as locking in flavor and freshness. And the rest of the packaging – box, strings, tags and tea bags – is completely recyclable.
I headed to Walmart to select my teas and decided on Green Tea and Vanilla Chai:
I was originally going to infuse the teas into the macaron shells, but then decided to flavor the ganache filling instead. For the shells I went with a basic recipe, lightly flavored with a bit of cinnamon and vanilla bean powder. I piped the Green Tea macs a little smaller and tinted the filling a pale green, while I tinted the shells for the Vanilla Chai macs and left the ganache plain.
They were both delicious, and were the perfect treats alongside that cup of tea.
For more, check out this video:
And be sure to enter this contest!
How do YOU #TeaProudly?
2 cups confectioner’s sugar
1 cup almond flour
1 teaspoon cinnamon
1 teaspoon vanilla bean powder (optional)
3 large egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
green and brown gel food coloring (optional)
1 cup white chocolate chips, divided
1/2 cup heavy cream, divided
1/2 teaspoon vanilla, divided
1 Bigelow Green Tea bag, opened
1 Bigelow Vanilla Chai tea bag, opened
Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a plain 1/4″ tip.
Sift the confectioner’s sugar and almond flour onto a piece of waxed paper. Discard any bits that remain in the sieve and sift twice more (discarding any bits that remain each time). Pour mixture into a large bowl and whisk in the cinnamon and vanilla bean powder.
Using the whisk attachment, beat egg whites, salt and cream of tartar till foamy. Increase speed to medium and gradually add the granulated sugar. Increase speed to high and beat till stiff, shiny peaks form – about 5 minutes.
Add the egg whites to your dry ingredients in three parts, folding the batter thoroughly each time. Once completely incorporated, keep folding, and check frequently by lifting some batter with your spatula and letting it flow back into the bowl. When it is absorbed within 10-15 seconds it is ready to pipe (think lava, for the proper consistency). Transfer half the batter to another bowl and add a bit of brown food coloring for the vanilla chai macarons.
Transfer the plain batter to your piping bag and pipe discs about the size of a quarter in diameter, leaving about an inch in between. Rap the sheets on your counter a few times to eliminate any air bubbles and let sit for 30 – 60 minutes. Repeat with a clean piping tip and bag for the tinted batter. The macarons are ready to bake when they look dull and are dry to the touch. Pre-heat your oven to 300 degrees.
Bake discs for 20 minutes; let cool completely on the sheets on wire racks. Wash and dry your piping tip and transfer to a clean pastry bag. Wash and dry your mixer bowl and whisk attachment.
Place 1/2 cup chocolate chips in your now-clean mixer bowl. Bring 1/4 cup cream, 1/4 teaspoon vanilla and the contents of the green tea bag just to a boil in a small saucepan, and immediately pour through a fine sieve over the chips. Let sit for 1 – 2 minutes and stir till smooth. Add a bit of green food coloring and stir till well incorporated. Let cool to room temperature and beat on high for a minute or two, till thickened. Transfer to your prepared pastry bag. Working with half the batch of plain discs, pipe the flat sides with your ganache; carefully sandwich with the remaining discs. Wash and dry your piping tip and transfer to a clean pastry bag. Wash and dry your saucepan, mixer bowl and whisk attachment.
Place the remaining chocolate chips in the mixer bowl. Bring the remaining cream, vanilla and the contents of the vanilla chai tea bag just to a boil and immediately pour through a fine sieve over the chips. Let sit for 1 -2 minutes and stir till smooth. Let cool to room temperature and beat on high for a minute or two, till thickened. Transfer to your prepared pastry bag. Working with half the batch of tinted discs, pipe the flat sides with the ganache; carefully sandwich with the remaining discs.
Store in an airtight container for one day, in the refrigerator for one week or in the freezer for up to a month.
This delicious recipe brought to you by Sheri Silver