Macarons add vintage flair to High Tea at The Table Bay Hotel in the V & A Waterfront…

The Table Bay Hotel, The Lounge set up for High Tea

Taking tea with biscuits is a tradition that began in London in the 1800s, transcending time to become a daily ritual for people the world over. Paying homage to this vintage tradition, The Table Bay’s Pastry Chef, Lee-Andra Govender has ensured that biscuits take pride of place on the hotel’s sumptuous High Tea spread.

“There is something comforting about sinking into a chair and dipping a biscuit into a cup of tea. It is a simple pleasure for everyone of all ages and in all seasons,” says Govender, adding that the humble biscuit has evolved over time, from the hard, dry and unsweetened varieties of the 1500s.  As the refinement and supply of sugar and flour increased, so did the ability to sample more leisurely foodstuffs, including sweet biscuits. Biscuits today can be savoury or sweet, and come in an array of shapes and sizes, including the sandwich types with a filling.”

The Table Bay Hotel’s Pastry Chef, Lee-Andra Govender

Diverse as the choices of biscuits might be, it takes something special to be selected in the cast of The Table Bay’s High Tea. Macarons, a lavish French take on the ‘cookie’, are dainty and chic little delicacies that Govender believes have that X-factor.

“The macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, and almond powder or ground almond. As they are made primarily with almond flour and sugar, they are naturally gluten free. They can be fickle to make though, you have to get everything right. So the mix is pivotal. If you put too much sugar in, they will be crispy and if you don’t get the mix of almond flour right, they will be too cake like. But, once you get it right, there is possibly no more rewarding a cookie to have with your tea,” says Govender.

Beautiful, beautiful Macarons

There is a cheerful selection of macarons on the High Tea at The Table Bay this winter, adding colour to an extensive buffet of exquisite cakes, desserts and savouries. Other innovative sweet treats, designed from scratch by Chef Govender, include the Apple Crisp; the Pistachio Gem; a Mocha Hazelnut Tart; a rich Belgian Coffee Cake; a Carrot and Pecan Tart, and a Dark Chocolate and Ginger Truffle in a jar, amongst others.

High tea is from Monday to Sunday in The Table Bay’s maritime-themed Lounge. To accommodate demand, two sittings are staged; the first is 14h00 to 15h30 and the second at 16h00 to 17h30. The price for the full high tea experience is R395 per person. The Sinful Delight option is priced at R240, offering guests the choice of sweets and cakes from the dessert buffet only. A High Tea with three treats is R100 per person.

A magnificene of Macarons

Govender invites guests to dabble in the therapeutic art of macaron making and shares her recipe.

“When you get it right, it will be worth the effort,” she says.

Lee-Andra’s Macarons


Macaron Shells
300g icing sugar
500g ground almonds
200g large egg whites
1ml cream of tartar
200g castor sugar
1g pink and purple powder food colouring

Strawberry Chocolate Ganache
180g dark chocolate discs
180g fresh cream
125g unsalted butter
20g strawberry paste

For the ganache, place dark chocolate discs, cream and butter into a bowl. Place the bowl over a pot of simmering water to 10 minutes. Remove from the heat and leave to melt completely. Add strawberry paste and mix until emulsified. Allow to cool at room temperature and store in a piping bag.
Preheat the oven to 1300C. Sift the icing sugar and ground almonds together in one bowl.
In another bowl, whisk together egg whites and cream of tartar with an electric mixer until the egg whites reach the soft peak stage.
Add castor sugar in three batches and whisk until thick and glossy.
Fold the almond mix and food colouring gently into the egg whites and scrape into a piping bag.
Prepare a piping bag with a 1cm nozzle. Pipe evenly spaced blobs out onto a tray prepared with silicon paper. Tap three times, and allow to dry and rest for 20 minutes. The surface of the macarons will become smooth and shiny.
Bake for 16 minutes. Gently remove from the oven and transfer the silicon paper onto a wire rack. Cool the macaron shells completely before attempting to remove them.
Sandwich the macaron shells together with ganache.

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Based on information from The Mail Room

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