Ukhti Ninja: Roasted Tea Macaron with Red Bean Buttercream

These macarons are a delightful treat for tea lovers, combining the subtle flavors of roasted tea with the sweet richness of red bean paste.

Prepare a parchment paper-lined baking sheet

Pulverize the roasted tea leaves, almond meal, and powdered sugar in a food processor

Pulse until thoroughly mixed

Beat 55g of the aged egg whites to stiff peaks in a different bowl

Add water and granulated sugar to a saucepan

Heat the syrup over medium heat until it reaches 118C 245F

Pour the hot syrup gradually into the egg whites that have been beaten until the mixture cools and turns into a glossy meringue

Three parts of the almond meal mixture should be folded into the meringue until the batter is smooth and has the consistency of ribbon

You can use a few drops of green food coloring to give the macaron shells the color you want

Spoon the macaron batter into a piping bag and insert the round tip into the bag

Leaving space between each, pipe tiny rounds onto the baking sheet that has been prepared

Give them a half hour or so to rest so a skin forms on the outside

Set the oven temperature to 150C 300F

The macarons should rise and form feet after baking for 15 to 18 minutes

Leave them on the baking sheet to cool completely

Beat the unsalted butter at room temperature in a mixing bowl until it becomes light and fluffy

Mix the canned sweet red bean paste into the butter one tablespoon at a time until thoroughly blended

Fill a piping bag with the red bean buttercream

Sort the macaron shells into pairs based on size, then pipe a tiny bit of the red bean buttercream onto one of the shells

Place a second shell on top to make a sandwich

For decoration, sprinkle powdered sugar over the macaron tops

Before serving, let the macarons develop in the fridge for at least a day

This facilitates the blending of flavors and the improvement of texture

Savor your delectable Red Bean Buttercream with Roasted Tea Macarons

Ukhti Ninja