Rooibos macarons

Ingredients: 156g heavy cream 33-35% 250g white chocolate "Zephyr" Cacao Barry 34% 1tsp rooibos tea

Cooking: 1. Heat the cream together with rooibos tea to 80-90 degrees, let it brew for 30 minutes. Strain the cream, return the weight to 156g and reheat to 80-90 degrees. 2. Pour hot cream over chocolate and let stand for 1-2 minutes. 3. Punch with an immersion blender. 4. Pour into a container with a wide bottom, cover with a film "in contact" and put in the refrigerator for 2-2.5 hours to stabilize. 5. Remove from the refrigerator, mix with a spatula and arrange the macarons
6. Stabilize in the refrigerator for 12 hours.