EATING WELLTRADITIONSIMAGES: SHUTTERSTOCKLADY GREY TEA
WITH RASPBERRY
MACARONSNamed in honour of Mary Elizabeth
Grey, the wife of the original Earl
Grey, this is a black tea scented with
oil of bergamot as well as lemon and
orange oils. Invented in the 1990s,
it is great served alongside these
moreish raspberry macarons.Makes about 30
220g icing sugar
160g ground almonds
4 large egg whites
A pinch of salt
95g caster sugar
Red food colouring gel
200g high fruit content
raspberry jam1 Line 2 or 3 baking sheets with
baking parchment and draw 4cm
circles (spaced a little apart) as
templates so that all the macarons
come out the same size.
2 Blitz the icing sugar and almonds in
a food processor until very fine, then
push the mixture through a fine-
meshed sieve. Set aside.
3 Whisk the egg whites and salt
together until stiff and glossy. Add the
sugar, about a third at a time, beating
each time until the eggs are stiff and
glossy and all the sugar has been
incorporated.
4 Carefully, but thoroughly, fold the
almond mixture into the egg whites,
until fully incorporated but still light.
Fold in enough food colouring to
achieve the desired pink colour.
5 Spoon the mixture into a large
piping bag and pipe circles onto
the parchment, following thecircles you drew earlier.
6 When all the macarons have been
piped, take hold of the baking sheet
and tap it firmly on the work surface
2 or 3 times to knock out any air
bubbles.
7 Preheat the oven to 140C/120C
Fan/Gas 1-2 and leave the baking
sheets to stand for 30 mins.
8 Bake the macarons for about 15
minutes, until the shells are crisp and
they have grown little ‘feet’
underneath. Remove them from the
oven and set aside to cool. Once
completely cool, sandwich with the
raspberry jam and serve.For one pot of tea
Use 5 tsp of Lady Grey tea and
allow to brew for 5 minutes. Serve
with a slice of lemon.What ’s better than one
macaron? Two
macarons. Sandwiched
together. With jam.
And a posh cuppaRecipes taken from
Tea & Cake by Liz
Franklin (Ryland,
Peters & Small).
Photography: Isobel
WieldTRADITIONSIMAGES: SHUTTERSTOCKLADY GREY TEA
WITH RASPBERRY
MACARONS
Named in honour of Mary Elizabeth
Grey, the wife of the original Earl
Grey, this is a black tea scented with
oil of bergamot as well as lemon and
orange oils. Invented in the 1990s,
it is great served alongside these
moreish raspberry macarons.
Makes about 30
220g icing sugar
160g ground almonds
4 large egg whites
A pinch of salt
95g caster sugar
Red food colouring gel
200g high fruit content
raspberry jam
1 Line 2 or 3 baking sheets with
baking parchment and draw 4cm
circles (spaced a little apart) as
templates so that all the macarons
come out the same size.
2 Blitz the icing sugar and almonds in
a food processor until very fine, then
push the mixture through a fine-
meshed sieve. Set aside.
3 Whisk the egg whites and salt
together until stiff and glossy. Add the
sugar, about a third at a time, beating
each time until the eggs are stiff and
glossy and all the sugar has been
incorporated.
4 Carefully, but thoroughly, fold the
almond mixture into the egg whites,
until fully incorporated but still light.
Fold in enough food colouring to
achieve the desired pink colour.
5 Spoon the mixture into a large
piping bag and pipe circles onto
the parchment, following thecircles you drew earlier.
6 When all the macarons havebeen
piped, take hold of the bakingsheet
and tap it firmly on the work surface
2 or 3 times to knock out any air
bubbles.
7 Preheat the oven to 140C/120C
Fan/Gas 1-2 and leave the baking
sheets to stand for 30 mins.
8 Bake the macarons for about 15
minutes, until the shells are crispand
they have grown little ‘feet’
underneath. Remove them fromthe
oven and set aside to cool. Once
completely cool, sandwich withthe
raspberry jam and serve.For one pot of tea
Use 5 tsp of Lady Grey tea and
allow to brew for 5 minutes. Serve
with a slice of lemon.What ’s better than one
macaron? Two
macarons. Sandwiched
together. With jam.
And a posh cuppaRecipes taken from
Tea & Cake by Liz
Franklin (Ryland,
Peters & Small).
Photography: Isobel
Wield