“I say let the world go to hell, but I should always have my tea.” Fyodor Dostoyevsky
Darjeeling is a Chinese tea that grows in India with flavours of French grapes and Himalayan mountain air. It can tastes fruity, wine like. It originates from the Darjeeling district in West Bengal, India. It creates a light-coloured, floral drink with a slightly spicy flavour. Darjeeling teas are marketed commercially as “black teas”, however, its characteristics promise a more unique experience. The UK Tea Council refers to Darjeeling as the “Champagne of Teas,” in honor of its exquisite flavor. If one is not a tea consumer, good Darjeeling is perfect to flavour cakes and other deserts.
4 egg whites, at room temperature
200 g granulated sugar
130 almond meal
280 g confectioners sugar
1 tsp ground ginger
3-4 tsp Darjeeling tea leaves
For the buttercream
115 g butter
200 g icing sugar
1 tbsp honey
“Some people will tell you there is a great deal of poetry and fine sentiment in a chest of tea.” Ralph Waldo Emerson
Sieve the almond meal and icing sugar together, set aside. Beat the egg whites over medium-high speed until they begin to froth, then add sugar, gradually. Continue beating the mixture until eggs whites are glossy and stiff peaks form. In a separate bowl, whisk together the remaining ingredients until well blended. Add half of the dry mixture to the egg whites, fold slowly until all ingredients are well combined, then repeat with the other half of the dry mixture. It should slowly dripping off the spatula back into the bowl and easily absorbing back into the batter at the bottom. Transfer batter into a piping bag, than pipe onto a parchment paper-lined baking sheet. When all the batter is piped out, firmly tap the baking sheet onto a hard surface. Preheat the oven to 150 degrees C and bake macarons in oven for about 12-13 minutes. Remove from oven, lift parchment paper with macarons onto a wire rack and let cool completely before filling. To make the buttercream, cream together the butter and the icing sugar until fluffy then stir in the honey. Once the macarons have cooled, pipe a generous layer of icing between two halves.
“I shouldn’t think even millionaires could eat anything nicer than new bread and real butter and honey for tea.” Dodie Smith