Earl Grey Macarons

Updated at: Thu, 17 Aug 2023 12:49:00 GMT

Step 1

Preheat oven to 325

Step 2

Mix together almond flour, confectioners sugar, and a large pinch or two of the loose tea leaves. Pulse until flour mixture is blended together (about 4-5 4 second pulses is my preference.)

Step 3

Sift flour mixture into a separate bowl with a fine wire mesh strainer making sure that any large pieces of tea leaves fall back through the strainer. Set aside any leftover ground tea leaves.

Step 4

Place granulated sugar and leftover ground tea leaves or another large pinch in the food processor and pulse until most of the tea leaves are finely ground into the sugar.

Step 5

Sift this mix into a separate bowl making sure that no large tea pieces end up in the sifted sugar.

Step 6

Place egg yolks in a bowl and whisk until frothy. (I noticed that doing this first does make a difference.)

Step 7

Using a mixer with at least 3 speeds, whip eggs until they hold soft peaks.

Step 8

Slowly add granulated sugar and tea mixture into the blender and beat until eggs and sugar become glossy and holds stiff peaks.

Step 9

Using a large flat (preferably no wood) spatula gently fold almond flour and sugar mixture into into the meringue until it creates a smooth batter.

Step 10

Carefully pour batter into a pastry bag with a plain large tip and pipe desired size circles onto a baking sheet covered in parchment paper.

Step 11

Rap baking sheet against work surface to release any air bubbles in piped shells and also helps form the pied (foot) on the bottom of the cooked shells.

Step 12

Let stand for at least 25-30 min. (This is crucial as it creates a smooth stiffened crust on the top of the uncooked shells.)

Step 13

Bake for 10-15 minutes in preheated oven checking every 5 min. If browning begins to occur early on reduce oven temp slightly. Large temperature fluctuations can cause shells to not turn out properly so be sure it is only by 1-2 degrees. Believe me it will make a difference.

Step 14

Remove shells from oven and allow to cool completely (for about 10 min.) before gently peeling them off of the parchment paper.

Step 15

Add softened butter and confectioners sugar in a blender and beat together until pale and fluffy.

Step 16

In a double boiler or microwave melt white chocolate until it is smooth and liquid like.

Step 17

Remove chocolate from heat and allow to cool for a few seconds (until you can easily dip your finger in without being burned) and add to butter and sugar mixture.

Step 18

Add any finely ground leftover tea leaves into mixture and blend until smooth.

Step 19

Pipe filling onto one macaron shell and add a lid.

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