Recipe by Buddika Samarasekera and M.I Dain from Waters Edge – National winners Real High Tea Sri Lanka
Macaroons
250g Almond Powder
250g Icing Sugar
80g Egg white
225g Caster Sugar
60g Water
60g Egg White
Method
Mix almond powder, icing sugar and egg white to a paste and set aside.
Cook caster sugar and water to 121co transfer to a mixer with a whisk attachment. Pour in egg whites slowly as in an Italian meringue.
Mix in meringue to the almond paste till it forms a smooth texture, pipe onto a baking tray and bake at 140co for 20 minutes.
Rose and French Vanilla Paste
200g White Chocolate
350ml Fresh Cream
4tbs Dilmah Rose with French Vanilla Tea
05g Gelatin
Method
In a pan, place fresh cream and boil over medium heat. When it starts to boil add Rose with French vanilla tea and infuse for a while.
Next add in the chopped white chocolate and melt it as a ganache. Once melted add in the gelatin and mix well till dissolved and take off from heat.
