These Earl Grey macarons are to die for! Almond meringue cookie sandwiches filled with Earl Grey tea leaves and an Earl Grey ganache–what more could you want?

Oh, macarons—we go way back.

Many years ago, when I first really started to get into baking, I tried to make my first macarons. I spent hours working on them, and I felt really frustrated when they turned out mediocre.

A few years after that, I learned how to make macarons in pastry school. I remember eagerly watching our instructor make them, taking as many notes as possible. Even then, I messed up my macarons during one of our exams, and I felt crushed.

But now, I feel like I have *finally* figured out the perfect macaron recipe, and I’m so excited to share it with you. These Earl Grey macarons are light and delicious, and they turned out even better than I could have imagined.

Even more, I want to share all my tips and tricks so you can make perfect macarons in your own kitchen. Without further ado, let’s make some macarons!

Tips for Making Earl Grey Macarons

Here are a few tips to get a perfect Earl Grey macarons every time:

Make sure to sift your dry ingredients. This is the one step in the recipe you don’t want to skip! Sifting the almond flour, powdered sugar, and Earl Grey tea leaves helps prevent lumps that might flatten the macarons.
Whisk the egg whites until you have a meringue with stiff peaks. At this point, you should be able to turn the whisk upside down without the meringue budging an inch. If you’re not quite there, continue to whisk until stiff peaks form.
Tap the baking sheet after piping the macarons. After I pipe all my macarons, I like to tap the baking sheet firmly against my counter several times. Doing so helps the mixture settle, and it also removes any air bubbles.
Let the macarons cool completely before filling. If you try to remove the macarons while they are still warm, they will stick to the baking sheet and crumble. Be patient and let them cool completely before filling.

Helpful Tools for Making Earl Grey Macarons

To make these macarons, there are a few tools I recommend picking up:

Silicone baking mat* — I always find that my macarons turn out best when I use a silicone baking mat rather than parchment paper. Personally, I also just prefer to use silicone baking mats like this when baking other items like cookies or granola, so it’s great to have one on hand.
Piping bags* — These are pretty essential for this recipe, both for piping the macarons and also filling them with the ganache. If you can’t pick some up, you can also try making a makeshift piping bag with a Ziploc bag.
Round piping tips* — For this recipe, I used a round piping tip both for the macarons and the ganache. Plus, piping tips like this are great to have on hand for cakes and cupcakes.

Earl Grey Macarons FAQ

What is the best way to get the macarons all the same size? I’ve been making macarons for years, and I still struggle with consistency! If it’s your first time making macarons, I highly recommend printing out a template like this and putting it under your silicone baking mat. Then, remove the template before baking, and you can keep it for the next time you make macarons.

How long should I dry the macarons out for before baking? The amount of time varies depending on the humidity and your environment. After piping the macarons, you need to dry them out until the top forms a skin, and I have found that this can take anywhere from fifteen minutes to an hour. To see if the macarons are ready, press your finger lightly on top of one—if it does not leave a firm fingerprint, they are ready to bake in the oven.

How long do these macarons stay fresh? Stored in an airtight container, these macarons will stay fresh in the fridge for about 3-5 days. I recommend removing them from the fridge 15-20 minutes before eating for the best taste. Alternatively, you can also freeze macarons for up to 2 months.

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Earl Grey Macarons

Author: Leslie Hargett
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 25-30 macarons 1x

Print Recipe

Description

These Earl Grey macarons are to die for! Almond meringue cookie sandwiches filled with Earl Grey tea leaves and an Earl Grey ganache–what more could you want?

Scale

Ingredients

Earl Grey Macarons:

2 cups powdered sugar (215 g)
1 2/3 cup almond flour (153 g)
Leaves from 2 Earl Grey tea bags (4 g)
5 egg whites (150 g)
3/4 cup granulated sugar (159 g)
1–2 drops blue food coloring

Earl Grey Ganache:

1/2 cup heavy cream (115 g)
Leaves from 2 Earl Grey tea bags (4 g)
1 cup chocolate chips (200 g)
Pinch of salt

Instructions

Preheat the oven to 300°F. Line two baking sheets with silicone baking mats or parchment paper (I always get better results with a silicone baking mat).
Sift together the powdered sugar, almond flour, and Earl Grey leaves, then set aside.
Make the French meringue: In a stand mixer fitted with a whisk attachment (or a large bowl with a handheld mixer), whisk the egg whites. When they are quite foamy and no longer yellow, start gradually streaming in the granulated sugar. Whip the egg whites until stiff peaks form.
Add the dry ingredients into the meringue in two additions, and gently fold until well combined. Then, add in the blue food coloring and start the macaronage process. Continue to stir the mixture, and you will notice it start to become looser and more ribbony. To see if your batter is ready, do the figure-eight test: if you can make an ‘8’ with the batter without it breaking, it is ready to pipe.
Pipe the macarons: Transfer the batter to a pastry bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, leaving two inches in between each macaron. Once you have piped all the macarons, tap the baking sheet against the counter several times to remove any air bubbles.
Let the macarons dry at room temperature for fifteen minutes to an hour (the amount of time varies depending on humidity). Once you can touch the top of a macaron without leaving a fingerprint, they are ready to go in the oven.
Bake the macarons in the preheated oven for 16 minutes, rotating once halfway through. Then, remove them from the oven and let cool completely on the baking sheet.
Make the Earl Grey ganache: While the macarons are cooling, bring the heavy cream and Earl Grey tea leaves to a boil over medium heat. Once boiling, pour this mixture over a bowl with the chocolate chips. Let the mixture sit for a minute, then whisk until homogenous. Add a pinch of salt to taste, then set the mixture aside to firm up.
Assemble the macarons: Transfer the ganache to a pastry bag fitted with a round tip. Once the macarons have cooled completely, pipe the ganache onto one macaron, then sandwich another macaron on top. Repeat the process for all the macarons, then serve.

Notes

For this recipe, I used milk chocolate chips, but you could use semisweet or dark if you prefer.
To achieve the color on these macarons, I mixed 1 drop of blue food coloring with 1 drop of black food coloring.
Stored in an airtight container, these macarons will stay fresh in the fridge for about 3-5 days. Alternatively, you can also freeze macarons for up to 2 months.

Category: Dessert
Method: Bake
Cuisine: French

Keywords: macarons, earl grey

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