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 These 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 the counter several times. Doing so helps the mixture settle and 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 These 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.
- Disposable 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.
Common Questions About These Macarons
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 keep it for the next time you make macarons.
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.
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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