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Easy Thai Milk Tea Kitty Macarons
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Recipe

8 INGREDIENTS • 15 STEPS • 1HR 10MINS

Easy Thai Milk Tea Kitty Macarons

By using instant Thai tea mix, this recipe is a quicker and simpler alternative as compared to using Thai tea leaves. Of course, it is not as authentic, but rest assured that the flavors are similar! I have turned my macarons into little kitties, but you can skip this if you want.
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Easy Thai Milk Tea Kitty Macarons
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Sumopocky
Hi, I'm Erika and I am a baker of edible art.
http://www.sumopocky.com
By using instant Thai tea mix, this recipe is a quicker and simpler alternative as compared to using Thai tea leaves. Of course, it is not as authentic, but rest assured that the flavors are similar! I have turned my macarons into little kitties, but you can skip this if you want.
1HR 10MINS
Total Time
$0.29
Cost Per Serving
Ingredients
Servings
10
US / Metric
Macaroon Shells
Almond Meal
1/3 cup
Almond Meal
Powdered Confectioners Sugar
1/3 cup
Powdered Confectioners Sugar
Dark Cocoa Powder
1 1/4 tsp
Dark Cocoa Powder
Egg
2 Tbsp
Eggs
white only, about 1 egg
Thai Milk Tea Ganache
Instant Thai Milk Tea
1 pckg
Instant Thai Milk Tea
divided
Heavy Cream
2 Tbsp
Heavy Cream
White Couverture Chocolate Chips
1/3 cup
White Couverture Chocolate Chips
Nutrition Per Serving
VIEW ALL
Calories
104
Fat
5.0 g
Protein
1.8 g
Carbs
13.8 g
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Easy Thai Milk Tea Kitty Macarons
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Sumopocky
Hi, I'm Erika and I am a baker of edible art.
http://www.sumopocky.com
Cooking InstructionsHide images
step 1
Preheat oven to 300 degrees F (150 degrees C).
step 2
In a large bowl, sift Almond Meal (1/3 cup), Powdered Confectioners Sugar (1/3 cup), and Dark Cocoa Powder (1 1/4 tsp). Mix well with spatula.
step 3
Beat whites of the egg Eggs (2 Tbsp) on low speed using an electric mixer until it is white and frothy.
step 4
Gradually add Caster Sugar (1/4 cup) 1/4 at a time. When the first addition of sugar has completely dissolved, increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
step 5
Add the meringue to the sifted ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process by folding and gently scraping the surface until you get a molten-like mixture and drips down like a ribbon when lifted.
step 6
Transfer the batter to a piping bag with a round tip.
step 7
Pipe out equal sized circles, approximately 2.5cm, on parchment paper or a baking mat placed over a baking tray. With a swishing motion using a toothpick, drag 2 tips of one side of the shell to form the ears.
step 8
After piping, gently knock the bottom of the tray against a flat surface to get rid of air bubbles.
step 9
Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
step 10
Bake for approximately 10 to 13 minutes. Let it cool and decorate with icing if desired.
step 11
Heat up the Heavy Cream (2 Tbsp) in a saucepan until it simmers.
step 11 Heat up the Heavy Cream (2 Tbsp) in a saucepan until it simmers.
step 12
Add the Instant Thai Milk Tea (1/2 pckg) to the heavy cream, and mix until everything dissolves.
step 13
In a separate bowl, melt White Couverture Chocolate Chips (1/3 cup) over a hot water bath or in a microwave.
step 14
Add the Thai milk tea mixture to the melted chocolate and remaining Instant Thai Milk Tea (1/2 pckg). Mix well.
step 15
Transfer to a piping bag, let it cool, and pipe between 2 macaron shells. Serve and enjoy!
Tags
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Gluten-Free
Shellfish-Free
Kid-Friendly
French
Vegetarian
Dessert
Thai
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