Delicious macaroons served on a stand, paired with Eilles tea and herbs for a delightful experience. Perfect for tea lovers.
Tea Dessert

Alpine herb macarons with goat's cream cheese filling

Prepared with

EILLES TEE Tea Diamond® Swiss-style alpine hut herbs

Eilles Tee Alp Herbs Swiss Style herbal infusion packaging on a pink background, showcasing its rich Swiss herbal blend.
Difficulty Difficult
Preparation time 30 minutes
Diet Gluten-free

Ingredients

Servings 40

For the macarons

Anzahl Zutat
145 g Almonds, blanched and finely ground
145 g Powdered sugar
4 EILLES TEE Tea Diamond® Swiss-style alpine hut herbs
52 g Protein, part 1
52 g Protein, part 2
- Egg whites must be weighed out exactly. You need approx. 4 eggs for the two portions
140 g Sugar
30 g Water

Goat's cream cheese filling

Anzahl Zutat
300 g Goat's cream cheese (alternatively cream cheese, firm)
120 g Butter, soft
1 pinch Salt
to taste Honey

Step by steps Preparation

  1. 1.Step

    Ingredients Ground almonds, powdered sugar, pyramid bag tea, egg white part 1
    Place the ground almonds in a bowl, sieve the powdered sugar into the bowl and mix very thoroughly.
    Tear open the pyramid bags and add the alpine herbs to the almond and powdered sugar mixture and work in.
    Now add the egg white part 1 to the almond and powdered sugar mixture and mix together; set aside.

  2. 2.Step

    Ingredients Egg white part 2, sugar, water
    Place the egg whites part 2 in a grease-free stainless steel mixing bowl.
    Boil the sugar and water in a pan over a medium heat to 118 °C. Measure the temperature precisely. As soon as the thermometer reaches 114 °C, whisk the egg whites in the bowl at high speed. Then reduce the speed.

  3. 3.Step

    Pour the sugar solution, boiled to 118 °C, into the egg white mixture at the edge of the bowl. Caution: use the lowest speed setting here.
    As soon as the sugar solution is completely in the egg whites, set the speed to the highest setting and beat until the mixture is cold.

  4. 4.Step

    Now add 1/3 of the meringue mixture to the almond mixture using a spatula and work in vigorously.
    Carefully work in the remaining two thirds and fold the mixture back and forth until it runs thickly off the spatula. Caution: do not fold too much or too little.

  5. 5.Step

    Fill the mixture into a piping bag with a piping nozzle ø 10 cm and pipe onto baking paper or a macaron mat.
    Leave the macarons to dry for approx. 45 minutes and then dry in the oven at 130 °C (fan oven) for approx. 20 minutes. It should be possible to remove the macarons from the baking paper or mat, but they should not change color.
    Leave to cool completely and only then remove completely from the paper or mat.

  6. 6.Step

    Ingredients Goat's cream cheese, butter, salt, honey
    Mix the goat's cream cheese and the soft butter into a homogeneous cream.
    Add a pinch of salt and honey to taste.

    Fill into a piping bag with a closed star nozzle (6B) or a perforated nozzle.
    Place two matching macaron halves together on a baking tray to form a pair.
    Pipe the filling onto one half of the macaron. Start in the middle and do not go all the way to the edge.
    Place the second macaron on top and press together lightly so that the filling is now spread right to the edge.

    Best served fresh. Keeps for 1-2 days in the fridge, or frozen for up to 2 weeks.