Earl Gray Macarons
안녕
over 1 year ago
Delicate and fragrant macarons infused with the flavors of Earl Gray tea.
Cooking Time
1 hour
Serving Size
12 macarons
Nutrition Per Serving
Cal
150
Protein
2g
Fat
8g
Sat Fat
4g
Carbs
18g
Chole
20mg
Fiber
1g
Sugar
15g
Sodium
50mg
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 2 tablespoons Earl Gray tea leaves
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- In a food processor, pulse together almond flour, powdered sugar, and Earl Gray tea leaves until well combined.
- In a large mixing bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
- Gently fold in the almond flour mixture, vanilla extract, and salt until the batter is smooth and shiny.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.
- Tap the baking sheet on the counter a few times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
- Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, or until they are set and easily lift off the parchment paper.
- While the macarons are cooling, prepare the Earl Gray buttercream filling. In a mixing bowl, beat together softened butter, powdered sugar, milk, and vanilla extract until light and fluffy.
- Once the macarons have cooled completely, pipe a dollop of buttercream onto the flat side of one macaron shell. Sandwich with another shell.
- Repeat with the remaining macaron shells and filling.
- Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld together.
- Serve and enjoy!
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