Valentine's Day can be a bit brash sometimes. That's ok.
Walking into a card shop is a barrage of red and bears holding hearts. Barry White has infiltrated adverts. Blogs are full of red, pink and heart shaped sprinkles. Celebrating love in any way is always a winner.
I didn't have the heart (sorry...) to break out the red food colouring for these. I love how delicate they look, how light and how pure. Like love. Uncomplicated love.
Macaron Recipe from Annie Eats
200gr white chocolate
180ml double cream
1 jasmine green tea bag emptied out (around 1tbsp of loose tea)
1, Melt the white chocolate in a bain marie and set to one side.
2, In a small pan, stir 120ml of the cream with the tea and stir over a medium heat until it comes to a gentle boil. Remove from the heat and strain the cream through a fine sieve into the still warm melted chocolate.
3, Add in the rest of the cream and stir gently to combine. When smooth, cover and leave in a cool place (fridge on a hot day, open window on a cool day) until it becomes softly set. Using a silicone spatula, beat the ganache until it lightens in colour, it should be the texture of peanut butter and perfect for piping or spreading.