Modern Earl Gray Macarons

About this recipe

These Earl Gray macarons offer a refined twist on the classic French treat. Infused with the robust flavors of Earl Gray tea, each delicate macaron shell is paired with a creamy buttercream filling. Perfect for an afternoon tea or a sophisticated dessert option, these macarons promise a delightful balance of flavor and texture.

Ingredients

• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 2 tablespoons Earl Gray tea leaves, finely ground
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tablespoon heavy cream

Directions

1. 1

   Pulse almond flour, powdered sugar, and Earl Gray tea in a food processor until well combined.

2. 2

   Beat egg whites on medium speed until frothy. Gradually add granulated sugar and beat until stiff peaks form.

3. 3

   Fold in the dry ingredients gently until the batter flows like lava.

4. 4

   Transfer batter to a piping bag with a round tip and pipe onto a lined baking sheet.

5. 5

   Tap trays to release air bubbles and let sit until a film forms (about 30 minutes).

6. 6

   Bake in a preheated oven at 300°F (150°C) for 15-18 minutes. Cool completely.

7. 7

   For filling, beat butter until creamy. Gradually mix in powdered sugar and cream until smooth.

8. 8

   Pipe filling onto flat side of a macaron and sandwich with another shell.