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?
Ingredients
Scale
Earl Grey Macarons:
- 2 cups (220g) powdered sugar
- 1 2/3 cups (160g) almond flour
- Leaves from 2 Earl Grey tea bags (4g)
- 5 egg whites (150g)
- 3/4 cup (150g) granulated sugar
- 1-2 drops blue food coloring
Earl Grey Ganache:
- 1/2 cup (115g) heavy cream
- Leaves from 2 Earl Grey tea bags (4g)
- 1 cup (200g) chocolate chips
- 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.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
