Rooibos Tea Macaroons Sandwiched with Milk Tart Ice Cream
(30 May 2017)

Rooibos Tea Macaroons Sandwiched with Milk Tart Ice Cream Expresso

Rooibos Tea Macaroons Sandwiched with Milk Tart Ice Cream
 
Recipe by Angie Boyd
 
 

Macaroons:
175g Icing sugar
125g Ground almonds
100g Egg whites (about 3 jumbo sized eggs separated )
2ml White vinegar
75g Castor sugar
2 Rooibos teabags
Pinch Salt
 
Pre-heat your oven to 150⁰C and place the rack in the centre.
Open the teabags and tip out the leaves into the icing sugar.
Place the icing sugar, tea and the almonds into a blender or food processor and blend until fine.
Pass the icing sugar mixture through a fine sieve twice. You may need to press the tea leaves through.
In a clean glass bowl, whisk the egg whites and 1/3 of the castor sugar with the salt and vinegar until soft peak, then add the remaining castor sugar gradually and whisk until stiff (as for meringue).
Using a spatula, fold the icing sugar/almond mixture gently into the egg whites in 2 or 3 stages, until thoroughly blended. The mixture should be soft, but not runny.
Fill a piping bag fitted with a plain nozzle with the mixture.
Pipe small rounds of about 30mm diameter onto a silicone paper lined baking sheet or silpat mat.
Allow to stand for at least 30 minutes to form a light crust.
Bake in the pre-heated oven for about 10 -15 minutes or until firm to the touch and lift easily off the sheet. Remove and set aside to cool.
 
 

Ice-cream:
4 Egg yolks
120g Sugar, granulated
5ml Lemon juice or vinegar
60ml Water
250ml Cream
15ml Amoretto liqueur or 1.25ml almond essence
2.5ml Nutmeg
5ml Cinnamon
 
Whip the cream and amoretto to firm peak. Set aside.
Make a sugar syrup by combining the sugar, lemon juice and water in a pan. Dissolve and then bring to the boil. Cook to the soft-ball stage. (116ºC )
Meanwhile, whisk the egg yolks to the ribbon stage.
Once the sugar syrup has reached soft-ball, remove the and slowly pour the syrup onto the yolks while whisking. Continue whisking until cold.
Fold in the cream until well blended through.
Add the nutmeg and cinnamon to the mixture.
Pour into a rectangle tin lined with cling film – ensuring the mixture fills the tin to no more than 2-3cm thick. 
Freeze for at least 4 hours.
Once frozen, cut out discs using a scone cutter to fit the same diameter as the macaroons.
Sandwich the ice-cream discs between 2 macaroons and serve immediately.

 

 

 

 

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