Indulge in the captivating beauty and delicate flavours of Butterfly Pea Tea Macarons! These exquisite French confections combine the subtle earthy notes of butterfly pea flowers with the classic almond macaron shell and a luscious filling. They’re a delightful treat for both the eyes and the taste buds.
Butterfly Pea Tea Macarons take the traditional macaron to the next level! A butterfly pea infusion adds a subtle earthy sweetness and a mesmerizing blue hue to either the macaron shells, the filling, or both. The result is a unique visual and flavour experience.
Butterfly pea flowers impart a delicate, slightly grassy and earthy flavour to the macarons. This complements the sweetness of the almond meringue shells and the creamy filling beautifully. The overall taste is subtle yet intriguing.
The vibrant blue infusion of butterfly pea flowers transforms these macarons into edible works of art. Consider contrasting the blue shells with a white filling or adding a touch of blue to the filling for a swirled effect. The colour intensity can be adjusted based on your preference.
Filling Options
Pair your butterfly pea macarons with a variety of fillings to enhance the flavour experience. Here are some ideas:
- Classic Buttercream: A simple, creamy buttercream complements the subtle macaron flavour.
- White Chocolate Ganache: A luxurious ganache adds a touch of sweetness and richness.
- Fruit Flavoured: Raspberry, lemon, or mango fillings provide a burst of fruity tartness that contrasts beautifully with the earthy notes.
Butterfly Pea Tea Macarons
Yields: About 24 macaron sandwich cookies
Ingredients
For the Shells:
- 1 cup (100g) icing sugar (powdered sugar)
- ¾ cup (65g) almond flour (also known as ground almonds)
- 2 large egg whites, room temperature
- ¼ cup (50g) granulated sugar
- 1 teaspoon dried butterfly pea flowers
- Pinch of cream of tartar
For the Filling (Choose One):
- Simple Buttercream: ½ cup (115g) unsalted butter, softened, 1 ½ cups (180g) icing sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk
- White Chocolate Ganache: ½ cup (120ml) heavy cream (double cream), 6 ounces (170g) white chocolate, finely chopped
Equipment
- Baking sheets and parchment paper
- Food processor (optional)
- Mixing bowls
- Whisk & electric mixer (handheld or stand mixer)
- Piping bag with a round tip
Instructions
Macaron Shells
- Prepare: Preheat oven to 150°C (300°F). Line baking sheets with parchment paper.
- Fine Powder: Process icing sugar, almond flour, and butterfly pea flowers together until very fine. Alternatively, sift the mixture twice.
- Whip Egg Whites: Beat egg whites and cream of tartar until foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
- Fold Dry Ingredients: Gently fold the dry ingredients into the meringue in thirds, being careful not to overmix.
- Pipe and Rest: Pipe 1-inch circles with the batter onto prepared baking sheets. Let rest at room temperature for 30 minutes to form a skin.
- Bake: Bake for 15-18 minutes, or until feet are set and shells are slightly firm. Cool completely.
Filling Options
- Buttercream: Cream butter and icing sugar until light and fluffy. Add vanilla and enough milk for desired consistency.
- Ganache: Heat heavy cream until simmering. Pour over white chocolate and let sit for 5 minutes. Whisk until smooth. Cool and thicken before using.
Assemble
- Match cooled shells in pairs. Pipe or spread a dollop of filling onto one shell and gently sandwich with the other.
Tips for the Perfect Butterfly Pea Tea Macarons
- Quality Flowers: Use high-quality dried butterfly pea flowers for the best colour and flavour.
- Experiment with Colour: Adjust the infusion amount for varying intensities of blue.
- Macaron Mastery: Remember, macarons are notoriously finicky! Ensure you have a good understanding of macaron-making techniques before adding the butterfly pea element.
- Aged Egg Whites: Using whites that are a few days old helps with stability.
- Accurate Measurements: Weigh ingredients for the best results.
- Don’t Overmix: Be gentle when folding to avoid deflating the batter.
