Earl Grey Macarons

These Earl Grey Macarons are filled with a silky buttercream flavored with Earl Grey tea. They're the perfect snack for afternoon tea time!

Prep Time40

Cook Time15

Resting time20

Total Time1 15

Course: Dessert

Cuisine: French

Keyword: earl grey buttercream, earl grey macarons, macarons

Servings: macarons

Calories: 130kcal

Author: The Tipsy Macaron

Add 1½ tsp of heavy whipping cream to a small cup and place the tea bags inside to soak in the cream. Make sure the bags are covered by the cream and place in the refrigerator for 1-2 hours.

Weigh and sift powdered sugar and almond flour using a whisk to break down any clumps. Set aside.
Line sheet pans with silicone mats.
Insert the piping tip into the 16 inch pastry bag.

Whisk the egg whites on medium speed (speed 4) until you start to see small bubbles (this can take as little as 15 seconds sometimes).
Slowly add 3 tbsp of granulated sugar, 1 tbsp at a time.
Whisk until you start to see tracks in the meringue.
Increase the speed to 6 and continue slowly adding the remainder of the granulated sugar, 1 tbsp at a time, until you’ve added all the sugar.
Once you have soft peaks, stop the mixer, scrape the sides and add the vanilla.
Whisk for about 2 minutes, or until medium peaks, and add gel food coloring.
Whisk for another 5 minutes or until stiff peaks.

Add the powdered sugar and almond flour mixture in three parts, 1/3 at a time, folding each part until fully combined.
When folding the batter, slide the spatula under the batter, lift it in a U motion, go over the top of the batter, and slide it under again. This way you make sure to get the batter at the bottom of the bowl.
Once the batter is fully combined, continue folding a few more times to make sure the dry ingredients are combined well.
Now you need to deflate some of the air in the batter by taking the spatula and smearing the batter on the sides of the bowl two or three times, and then folding once or twice.
Continue this process of smearing some of the batter on the side of the bowl and folding once or twice until the batter starts to run off the spatula in ribbons.
You can test the consistency by lifting the spatula and letting the batter run down. If it falls in ribbons and sinks into itself within 30 seconds, the batter is ready.

Transfer the batter to the 16 inch pastry bag with the piping tip.
Holding the pastry bag at a 90° angle, pipe the macarons into ¾ inch circles about 1 inch apart.
Tap the tray against the counter about 7-8 times to release any air bubbles.
Let the macarons rest until they form a skin and are no longer sticky.
While the macarons are resting, preheat the oven to 310°F.
Bake the macarons for 14-16 minutes.
Macarons are ready when they no longer shift if you touch the tops.

In a medium bowl, using the stand mixer, whisk the butter until smooth.
Add half of the powdered sugar and whisk until fully combined.
Add the remaining powdered sugar and whisk until combined.
Remove the cup with the teabags from the refrigerator, squeeze the bags to make sure you get the cream that has soaked into the bags and add all the cream to the buttercream.
Whisk to combine.

Fill an 8 inch pastry bag with the buttercream and cut a ½ inch opening at the bottom of the bag.
Pipe the buttercream in the center of half of the macarons and top the macarons with the remaining halves.

In a small bowl, combined the powdered sugar, meringue powder, and a few drops of water and stir with a spoon.
Continue stirring until fully mixed, adding 1 or 2 more drops of water at a time until the icing sinks back into itself within 10 seconds.
Transfer icing to an 8 inch pastry bag, cut a small opening at the bottom, and drizzle on macarons.
Let royal icing dry for about 10 minutes before placing in an airtight container.
Refrigerate the macarons for at least 24 hours to mature.
When ready to eat, remove from the refrigerator and let come to room temperature (around 20-30 minutes).

All ovens are different so temperature and baking times should only be used as a guide

Mixing bowl should be clean and grease free

Weigh all ingredients in grams for accuracy

Use room temperature egg whites (to bring eggs to room temperature quickly, put them in a bowl filled with hot water for about 5 minutes)

Sift the almond flour and powdered sugar together because almond flour is moist and doesn't sift well alone

Mix the egg white powder and the granulated sugar before adding to the egg whites to fully dissolve the egg white powder

Whisk the meringue until you have stiff peaks

Let macarons dry before baking so they don't crack

*Calories reflected are for macaron shells only

Serving: 1 macaron | Calories: 130kcal