Earl Grey Macarons



The fragrant taste of Earl Grey tea permeates these delicate macarons, which are stuffed with a decadent Earl Grey buttercream. Ideal for those who enjoy tea and macarons equally!

Ingredients:
  • 100g almond flour
  • 100g powdered sugar
  • 2 Earl Grey tea bags
  • 100g granulated sugar
  • 75g egg whites aged, at room temperature
  • 1/4 tsp cream of tartar
  • Purple food coloring optional
  • Buttercream filling:
  • 100g unsalted butter softened
  • 200g powdered sugar
  • 1 Earl Grey tea bag

Instructions:

Set the oven temperature to 300F 150C

Use parchment paper to line a baking sheet

In a bowl, sift together powdered sugar and almond flour

Tea leaves should be added to the almond-sugar mixture after the Earl Grey tea bags have been cut open

Beat the egg whites in a different bowl until foamy, then add the cream of tartar and beat until soft peaks form

When stiff peaks form, beat the egg whites until you gradually incorporate the granulated sugar

For a lavender color, feel free to add a few drops of purple food coloring

To create a smooth, glossy batter, gently fold the almond, sugar, and tea mixture into the whipped egg whites

Spoon the batter into a piping bag fitted with a round tip, then pipe tiny circles onto the baking sheet covered with parchment paper

After removing any air bubbles by tapping the baking sheet against the counter, allow the macarons to rest for approximately 20 minutes or until a skin forms on the surface

Bake for 15 to 18 minutes in a preheated oven, or until the macarons are set and have feet

Prepare the buttercream filling by blending softened butter, powdered sugar, and the contents of an Earl Grey tea bag until smooth, while the macarons cool

After the macarons cool completely, place a dollop of Earl Grey buttercream between them

To allow the flavors to meld, store the macarons in the refrigerator in an airtight container for at least 24 hours before serving

Savor your macarons au lait!


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