The roasted Japanese tea with the maple syrup, lemon juice and whisky combine some of my favourite autumnal caramelly, toasty, nutty, earthy flavours in one small bite. Perfect for a rainy day with a cup of tea.
Maple pecan macarons
75g almond flour
75g pecan flour
150g confectioner’s sugar
55g egg white (1)
Colorant of your choice
250g maple syrup
55g egg white (2)
Pinch of salt
Mix nut flours, confectioners sugar, egg white (1) and food colouring (make the paste a lot darker than you wish the finished macaron, the meringue will lighten the color considerably). Press a piece of cling film on top of the paste to prevent it drying out while you prepare the meringue.
Add maple syrup and water to a saucepan and cook to 118C. Beat the egg whites (2) with a pinch of salt until stiff peaks, then slowly pour in the boiling syrup (be careful!) into the meringue while beating. Continue beating the meringue until it is thick, shiny and cooled to about 40C. Fold in 1/3 of the meringue into the nut paste to loosen the paste, then gently fold in the remaining meringue until the texture of the macaron mix is correct (there are plenty of visual guides to macaronage on the web, if you are new to macaron making. As with most things it takes time and practice and I have ruined many, many, many batches. Thankfully cracked macarons are great crumble on ice cream, over stewed fruits etc.).
Pipe the macarons and allow to dry until they are no longer tacky (about 30-60 minutes) and bake for 11-12 minutes at 150C.
Cool completely before removing them from the mat.
Hojicha tea ganache with lemon & whisky
250g dark milk chocolate, finely chopped
75g cold very strongly brewed hojicha tea
15g lemon juice
10g (Japanese) whisky
Small pinch of salt
Mix the tea with lemon juice and whisky. Melt the chocolate in a water bath. Add the cold tea mixture little by little to make a smooth, silky ganache.
Transfer the ganache to a piping bag, pipe the ganache onto half of the macaron shells, top with another macaron and set in the fridge for a few hours.
Serve at room temperature.