Dilmah Seven Star Tea

Chocolate and T-Series Pure Peppermint Leaves macarons

Food : Appetisers

Chocolate and T-Series Pure Peppermint Leaves macarons


  • 150g almonds
  • 150g icing sugar
  • 250ml strong Dilmah Pure Peppermint tea
  • 150g castor sugar
  • 2 eggs, whites

Ganache (macaron filling)

  • 200ml cream
  • 300g dark couverture chocolate
  • 30g butter


  • Sift almond meal and icing sugar together, add 1 egg white to the mixture to obtain a paste.
  • Heat Pure Peppermint Leaves tea and sugar till 118°C syrup. Whip the other egg white and add syrup to obtain a meringue. Incorporate a little meringue at a time to the paste till smooth.
  • Pipe in little disc shape and leave at room temperature for 2 hours till top of the macarons form a crust.
  • Preheat oven at 200°C, switch it off and put the macarons in the oven for 30 minutes or till dry.

Ganache (macaron filling)

  • Heat cream and pour over chocolate couverture. Once the chocolate is melted, add butter and whisk to obtain smooth texture. Let it set at room temperature till piping consistency.

The range of Dilmah Tea used

  • Vivid Tea Selection by Dilmah

The variety of Dilmah Tea used in the recipe

  • Vivid Pure Peppermint