Earl Grey Macarons

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Fragrantly flavoured macarons with a maple syrup buttercream centre

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Almond flour Confectioners sugar Egg whites Granulated sugar Cream of Tartar Fine salt Vanilla extract Gel food colour Unsalted butter Maple syrup Milk 

Ingredients

Sift together almond flour, salt and confectioners sugar, pushing larger almond pieces through the sieve. Then sift again.  

1

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Beat egg whites until foamy, then add cream of tartar and beat until the whites form soft peaks.

2

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Gradually beat in sugar until mixture forms soft peaks. Then add Earl Grey tea leaves and food colouring.  

3

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Beat until stiff peaks, which do not fold back on themselves, are formed. Then fold in vanilla extract, 

4

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Beat in almond flour mixture in thirds. Then fold the batter repeatedly until a figure 8 can be drawn with the batter falling from the spatula.

5

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Pipe onto baking sheet in circles of 1.5 inches, holding the piping bag at a 90 degree angle and finishing just before the edge of the circle.  Bake for 17 mins.

6

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For butter cream, beat butter until soft then gradually beat in sifted icing sugar. Beat in maple syrup and milk.

7

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Pipe a blob of buttercream onto the base of a macaron. Place another macaron on top and press down gently to affix.

8

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