A little known fact about me is that I’m a crazy tea fanatic. I have a cupboard, in fact, dedicated solely to my collection of fancy teas. Pure teas, blended teas, green, black, white, red. You name it, I got it. So naturally, when we went to Thailand, I felt it my duty to drink a Thai Iced Tea at least once a day. Which I did, until one day (on one of our many 102 degree, humid, marathon temple-going days) I nearly passed out. Turns out super sweet Thai iced tea on an empty stomach is maybe not the best way to regulate your blood sugar. After that, I scaled back and stuck to moderation. But naturally, when I saw some Thai iced tea mix at the local market, I felt compelled to buy it…to complete my collection, of course.
Well, ever since I made those superfancy blackberry nutella macarons, I’ve been on a shameless macaron kick. And with all that exciting Thai iced tea just begging to be put to good use, I had to do it justice.
And did I ever. These were delightfully tasty (probably the best tasting macaron shells I’ve ever made) and just right in terms of sweetness. Now, I’m not gonna lie. If you want good tea flavor, it’s going to take a while. But it’s totally worth it. If you’re not quite sure where to pick up some, fear not. You should be able to pick some up at a Thai grocery store if you’re lucky enough to have one near you, or if not, your dear friend Amazon can always supply you with some. Thisis the one I got at a local market in Thailand, so I trust that it’s fairly legit and I can vouch for its tastiness, but I suspect any old kind would do.
Thai Iced Tea Macarons
Macaron shells adapted from
and condensed milk frosting from from my imagination
Thai Iced Tea Macaron Shells
- 1 cup powdered sugar
- ¾ cup almond flour
- 1 tablespoon Thai iced tea mix
- 2 large egg whites, at room temperature
- ¼ cup granulated sugar
Condensed Milk Frosting
- ¼ cup flour
- ¾ cup sugar
- 2 teaspoons Thai iced tea mix
- 1 tablespoon condensed milk
- 1 cup milk
- 1 cup butter, softened slightly
- 1 tsp vanilla
- pinch of salt
- Get two legit cookie sheets and stack them, lining the top one with parchment paper.
- Sift the powdered sugar, almond meal and Thai iced tea mix into a bowl and whisk to remove any lumps. Set the bowl aside.
- in the bowl of a standing electric mixer, whisk the egg whites until they begin to hold their shape. While whipping, beat in the granulated sugar until glossy and very stiff. (Hint: you’ll know you’re done when the eggs clump in the center of your whisk).
- Fold the dry ingredients into the firm egg whites with a spatula until the mixture is just smooth, taking care not to excessively fold everything together. (Hint 2: you’ll know you’re done with the when the mixture is like “magma” - it shouldn’t be too runny or too stiff. When you push the batter to one side, it should slowly return to its original position, kind of the way you imagine magma would flow).
- Fill a pastry bag fitted with a plain tip (about ½ inch, 2 cm) and pipe the batter on the parchment-lined baking sheets in 1.5 inch circles evenly spaced one-inch apart.
- Hit the baking sheet a few times firmly on the counter top to flatten the macarons and remove any air bubbles trapped in the piped batter. Now here’s the questionable part. Let it sit for at least 30 minutes before popping them in the oven. If you’re in a rush, throw ‘em in and don’t think twice about it. Before baking, make sure to preheat your oven to 350 degrees. Then, bake the macarons for 10-15 minutes.
- When your macaron shells are done, let them sit for a few minutes before removing the hot baking sheet underneath and let them cool completely before removing them from the parchment paper.
- Now to the good stuff. Put flour into a small saucepan and slowly add milk and condensed milk, whisking constantly.
- Cook over medium heat until the mixture reaches the boil. After about 30 seconds of full boil, the mixture is as thick as it’s going to get. Allow it to cool about ten minutes.
- Apply plastic wrap directly onto the surface of the mixture and put the saucepan in the refrigerator. Let it cool down for about an hour.
- Combine butter, powdered sugar, and Thai iced tea mix in the bowl of a mixer fitted with the beater attachment. Beat about 4 minutes until very light and fluffy.
- With the mixer running, beat in the cooled milk mixture. Beat for about another minute until you have a sweet and silky faux buttercream (if it looks curdled or broken, follow the golden rule of buttercream and just keep beating until it’s where you want it).
- Beat in vanilla extract. If you’d like a stronger flavor of Thai iced tea, you can steep some Thai iced tea in a teeny bit of hot water (so it’s nice and concentrated) and pour in a little bit at a time, constantly checking the consistency.
- When your frosting is all set, head back to your macarons and match them according to size. With a nice, fat tip, pipe the condensed milk frosting onto one macaron shell and top with the other. Enjoy!