Strain the mixture through a fine mesh sieve, making sure to press any extra liquid out of the bags.When the cream starts to bubble, remove it from the heat and cover it with a lid for 30 minutes. Heat the heavy cream and tea bags in a small saucepan over medium heat.Trying to remove the macarons while they are warm may result in sticking. Remove the macarons from the oven and allow them to cool fully on the tray.If your oven cooks unevenly, make sure to turn the trays 180 degrees halfway through baking. Bake the macarons, one tray at a time, for 14 minutes.While the meringues rest, preheat the oven to 325 degrees F. Set the macarons aside to rest for 25-30 minutes, or until they have developed a skin (when you can touch them gently without the meringue sticking to your finger).Repeat 4-5 times or until it appears that any large air bubbles have popped. Hold the pan 6" off the counter and drop it straight down. Pipe 1.5" macarons on the baking sheet.When the meringue flows smoothly, transfer it to the piping bag fitted with the round tip.If the meringue falls off in clumps, smush and fold it a few more times before re-testing for the figure 8 again. If you can draw a figure 8 with the batter without the stream breaking, the meringue is ready. Repeat the smush-and-fold process until the meringue reaches the figure 8 stage. Once all of the dry ingredients have been incorporated, add the vanilla bean paste and continue folding, smushing the batter against the sides of the bowl as you go.Make sure to fold all the way to the bottom of the bowl. Use a rubber spatula to gently fold the dry ingredients into the egg whites.Use a fine mesh sieve to sift the almond flour and powdered sugar into the egg whites.Beat on medium-high speed until the mixture forms stiff peaks - about 5 minutes. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.Whisk constantly until the sugar has dissolved - about 2-3 minutes. Place a heatproof bowl over a small saucepan of simmering water.Fit a large piping bag with a small round tip (I used Wilton #10). ![]()
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