White Peach-Blue Tea Macaron

Prepare an Italian meringue with

Mix and sift

Mix the Italian meringue with sifted powders.
Pipe and put in the oven directly.
Bake at 150°C (302°F) on a double plate for 12 mins.

When baked, spray with the following mixture

Boil

At 95°C (203°F), pour over

Infuse for 10 mins.
Pass through a sieve while pressing the tea leaves.

and pour at 80°C (176°F) over

Cook at 40°C (104°F)

Mix and add

Cook at 102°C (215,6°F).
Then, cool down in another container.
Mix the jam before filling.

Pipe the White Peach/Earl Grey French Blue ganache around the outside edge of a macaroon biscuit and pipe the White Peach jam in the center.
Cover with top macaroon biscuit.