Light and delicate earl grey tea macarons filled with an earl grey ganache filling that's not too sweet. This easy macaron recipe is perfect for beginners and will easily become your favorite flavor. This flavor also makes for more delicious desserts like earl grey pancakes or earl grey coconut muffins!
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Why You'll Love This Recipe
- These earl grey macarons have the best earl grey flavor from freshly ground tea leaves.
- The earl grey ganache filling is rich, creamy, and not too sweet.
- These tea macarons are easy to make and melt in your mouth!
- Macarons are very similar to sandwich cookies, but made with a sweet meringue based shell.
Ingredient Notes and Substitutions
- Almond meal- a pale yellow blanched almond meal flour that can be found in any store, my personal favorite is Kirkland from Costco. The almond meal cannot be substituted.
- Icing sugar- otherwise known as powdered sugar, this ingredient cannot be substituted.
- Earl grey tea leaves- you can use either loose leaf tea or get the tea leaves from a bag. Grinding the tea leaves well will ensure there are no large pieces in the batter which can make for a not so good eating experience.
- Dark chocolate- a high quality chocolate brand is always recommended for ganache. My personal favorite brand of high quality chocolate is Ghiradelli Dark Chips.
- Heavy cream- this can not be substituted for any other kind of cream or the earl grey ganache will not set right.
Recommended Tools
- Silicone baking mat- I always bake with a silicone mat and not parchment because the parchment can wrinkle and alter the round shape of the shells.
- Rubber spatula- this tool is non negotiable for making macarons. It is the only thing gentle enough to fold the macaron batter.
- Baking pans- space the macaron shells out by piping the batter onto two pans.
- Disposable or reusable piping bags- these are a great investment, especially if you bake all the time.
- Mortar and pestle- this tool is best to grind the earl grey tea leaves so that it's fine enough to pass through a sifter.
- Round piping tip- a small round tip will allow for better control when piping the shells. I prefer to use a #12 Wilton tip.
Expert Macaron Tips
- Get everything in its place before baking- Set yourself up for success by getting everything you will need ready to go before even starting. This means setting up the baking sheets with the silicone mat, fitting the round tip in your piping bag, and scaling/sifting all the ingredients.
- Cold egg whites?- The best way to get your egg whites up to room temperature is to pour them into a sealable mason jar and then submerge it in very warm tap water. In 5-10 minutes your egg whites will be warm. I do not recommend separating them after they are warm as the yolks can easily break and ruin the egg whites.
- Let the macarons mature overnight- once assembled, let the macarons mature in a container in the fridge overnight before eating. This will soften the shell and incorporate the flavor from the filling into the shell and vice versa.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Before making the earl grey macaron batter, grind the earl grey tea with a mortar and pestle until finely ground.
Step 2: Sift the earl grey, icing sugar, and almond meal into a large bowl and set it aside.
Grinding the tea leaves for the macarons. Sifting the dry macaron ingredients.
Step 3: Whisk the egg whites with the whisk attachment on medium low until foamy, then add the cream of tartar. Continue whisking the whites on medium low and then slowly sprinkle in the granulated sugar. Increase the speed to medium high and mix the whites until they hold a stiff peak.
Step 4: Add the stiff egg white meringue to a large clean bowl.
Foamy egg whites. The stiff egg white meringue.
Step 5: Sprinkle in ⅓ of the almond meal, icing sugar, and tea leaf mixture and fold it gently into the whites with a rubber spatula.
Step 6: Continue to fold in the dry ingredients until they have been completely combined.
Folding in almond meal and icing sugar. After folding in the dry ingredients.
Step 7: Scrape the batter against the sides of the bowl. This step is known as the macaronage and is one of the most important steps in making earl grey macarons.
Step 8: Pick up the batter with your spatula and draw a figure 8. The batter should flow continuously without breaking when the batter is ready.
Step 9: Pipe the macaron shells onto an upside down baking tray lined with a silicone baking mat to dry. Drying macarons can take anywhere from 25-45 minutes, depending on the humidity level in your house. The earl grey macaron shells will look matte and will feel dry to the touch when they are ready to bake.
Scraping the earl grey macaron batter. The figure 8 test. Drying the macarons.
Making the Earl Grey Ganache Filling
While the macaron shells are drying, baking, and cooling, this is the best time to make the filling. This can also be done before you start making the macaron shells as well.
Step 10: In a small pot, add a tea steeper filled with the teal leaves and heavy cream. Heat the cream until it starts to boil, then remove it from the heat and let the tea steep for 1-2 minutes. Pour the hot cream over the chocolate chips and let the chocolate melt.
Step 11: Stir the chocolate chips with a whisk or spoon until the earl grey ganache is emulsified and smooth. The ganache will be thin and liquid-y at first, but will firm up as it cools and sits at room temperature. You can stick the earl grey ganache in the fridge to firm faster, but leaving it in the fridge for too long will make it not pipe-able.
Melting the chocolate. Stirring the earl grey ganache.
FAQ's
These macarons will stay fresh for 3-4 days if kept in the fridge in a sealed container.
Yes, keep them in a sealed container in the freezer for up to 1 month.
Folding the batter means gently combining the delicate egg white meringue into the heavier almond meal mixture in a way that won't deflate the meringue but will combine everything together.
I recommend using a small round tip to give you more control over the batter. I personally love using a #12 Wilton tip.
Yes, the cream of tartar helps stabilize the egg whites while they are whipping to create a stable meringue.
Yes, I recommend adding only gel food coloring like Americolor, while you are whipping the egg whites. Only use 1-2 drops to avoid too much liquid in the batter.
More Macaron Flavors You'll Love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe
Earl Grey Tea Macarons
Equipment
- kitchen scale
- mortar and pestle
- 4 quart stand mixer, mixing bowl and whisk attachment
- large mesh sifter
- rubber spatula
- (2) silicone baking mats
- (2) baking trays
- large bowl
- piping bag
- #12 round piping tip
- wire rack
Ingredients
Earl Grey Macaron Shells
- 124 grams icing sugar about 1 ¼ cup
- 140 grams almond meal about 1 ⅔ cup
- 1 tablespoon earl grey tea leaves
- 110 grams granulated sugar about ½ cup
- 107 grams large egg whites, room temperature about 3 large eggs
- ¼ teaspoon cream of tartar
- white vinegar, for wiping
Earl Grey Ganache
- 1 ¼ cup heavy cream
- 2 tablespoon earl grey tea leaves
- 1 ½ cup dark chocolate chips
Instructions
Making the Earl Grey Macaron Shells
- Flip two baking pans upside down and line them both with a silicone baking mat. Fit the piping bag with the small round tip and set everything aside. Lightly dampen a paper towel with vinegar and use it to wipe down your mixing bowl and whisk attachment.white vinegar, for wiping
- Using a mortar and pestle, grind the tea leaves until finely ground. Then in a medium bowl, sift the almond meal, icing sugar, and ground tea. Discard any large pieces.140 grams almond meal, 1 tablespoon earl grey tea leaves
- In a stand mixing bowl, add the room temperature egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites are foamy, add the cream of tartar.107 grams large egg whites, room temperature, ¼ teaspoon cream of tartar
- Very slowly, begin adding the granulated sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added, increase the speed to medium high (speed 5-6). Whip for about 6-7 minutes or until stiff peaks have formed, then stop mixing.110 grams granulated sugar
- Add the stiff egg white meringue to a large bowl.
- Add ⅓ of the dry ingredient mixture to the meringue. Fold it very gently with a rubber spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
- Using your rubber spatula, scrape the batter against the sides of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, it's ready.
- Fill the piping bag with the batter. Pipe 1-1 ½ inch round shells directly over the top of the baking pan. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
- Preheat your oven to 300 degrees F/149 C. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
- Dry the macaron shells on your counter for 30-45 minutes or until they look matte and are dry to the touch.
- Bake each tray separately for about 13-14 minutes. The macarons are done baking when the shell barely budges from the foot when touched. Allow to cool completely on a wire rack before filling.
Making the Earl Grey Ganache Filling
- Fill a tea steeper with the earl grey tea leaves. Pour the heavy cream into a small pot and add the tea steeper. Heat over medium until the cream is just starting to boil.
- Turn the heat off but let the tea steep for another 1-2 minutes.
- In a medium bowl, add the dark chocolate chips. Pour the warm cream over the chocolate and let it sit for 1 minute.
- Use a whisk to mix the chocolate and cream together until completely combined and smooth.
- Let the ganache sit out at room temperature until it is thicker and able to be piped. You can stick it in the fridge for no more than 30-60 minutes or the ganache will be too hard to pipe.
Assembling the Earl Grey Macarons
- Match up equally sized macaron shells and line them up next to each other in rows.
- Fill a piping bag with a star tip with the ganache and pipe a dollop onto the center of one macaron shell. Sandwich the filling with the other shell. Continue until all of the macarons are filled and sandwiched. Place in an airtight container and place in the fridge to mature overnight or a minimum of 12 hours.
Notes
Expert Macaron Tips
- Get everything in its place before baking- Set yourself up for success by getting everything you will need ready to go before even starting. This means setting up the baking sheets with the silicone mat, fitting the round tip in your piping bag, and scaling/sifting all the ingredients.
- Cold egg whites?- The best way to get your egg whites up to room temperature is to pour them into a sealable mason jar and then submerge it in very warm tap water. In 5-10 minutes your egg whites will be warm. I do not recommend separating them after they are warm as the yolks can easily break and ruin the egg whites.
- Let the macarons mature overnight- once assembled, let the macarons mature in a container in the fridge overnight before eating. This will soften the shell and incorporate the flavor from the filling into the shell and vice versa.
Common Questions
How long do these macarons last? These macarons will stay fresh for 3-4 days if kept in the fridge in a sealed container. Can you freeze the macarons? Yes, keep them in a sealed container in the freezer for up to 1 month. What does it mean to "fold" the batter? Folding the batter means gently combining the delicate egg white meringue into the heavier almond meal mixture in a way that won't deflate the meringue but will combine everything together. What size tip should I pipe the shells with? I recommend using a small round tip to give you more control over the batter. I personally love using a #12 Wilton tip. Is the cream of tartar necessary? Yes, the cream of tartar helps stabilize the egg whites while they are whipping to create a stable meringue. Can I add food coloring to the batter? Yes, I recommend adding only gel food coloring like Americolor, while you are whipping the egg whites. Only use 1-2 drops to avoid too much liquid in the batter.The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Sal L. says
These macarons are my favorite flavor I’ve ever come across. The earl grey flavor is perfect and really great. They were a hit