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macarons stacked in a mug

Earl Grey Macarons

Citrusy and delicate earl grey flavored macarons filled with an earl grey infused chocolate ganache!
5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: earl grey, ganache
Servings: 18 macarons
Prep Time 40 minutes
Cook Time 13 minutes
Resting Time 30 minutes
Total Time 2 hours
Calories: 88kcal
Author: cambreabakes

Ingredients

  • 124 grams powdered sugar about 1 ¼ cup
  • 140 grams almond meal about 1 ⅔ cup
  • 1 tbsp earl grey tea leaves
  • 110 grams sugar about ½ cup
  • 107 grams egg whites, room temperature about 3 large eggs
  • ¼ tsp cream of tartar

Earl Grey Ganache

  • 1 ¼ cup heavy cream
  • 2 tbsp earl grey tea leaves
  • 1 ½ cup dark chocolate chips

Instructions

  • In a medium bowl, scale the 140g almond meal and 124g powdered sugar. Sift both of them into a larger bowl and discard any large pieces. Using a mortar and pestle, grind the earl grey tea leaves until finely ground and add them to the bowl. Set aside.
  • In a stand mixing bowl, add the 107g room temperature egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.
  • Very slowly, begin adding the 110g 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. Stop mixing.
  • Add the whipped egg whites to a large bowl.
  • Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a 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 side 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, its ready!
  • Line an upside down pan with parchment paper or silicone baking mat and fill a piping bag and round tip with the batter. Pipe directly over the top of the parchment. 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. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
  • Allow the macarons to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
  • Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely before filling!

Making the Ganache Filling

  • Fill a tea steeper with the 2 tbsp earl grey tea leaves. Pour the 1 ¼ cup heavy cream into a small pot and add the tea steeper. Heat over medium until the cream is just starting to bubble around the edges of the pot.
  • Turn the heat off but let the tea steep for another 1-2 minutes.
  • In a medium bowl, add the 1 ½ cups of dark chocolate. Pour the warm cream over the chocolate and let it sit for 1 minute to start to melt the chocolate.
  • Use a whisk to whisk the chocolate and cream together until compeltely combined and smooth.
  • Place the bowl of ganache in the freezer for 20-25 minutes, until the ganache is firm and able to be piped. It should be firm but not completely solid. Stir the ganache every 5 minutes or so to make sure it's cooling evenly. Alternately, if you plan on using it later, leave the ganache out at room temperature until its firm and pipable.

Assembling the 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 macaron shell. Continue until all of the macarons and filled and sandwiched. Place in an airtight container and place in the fridge to mature overnight.
Nutrition Facts
Earl Grey Macarons
Amount Per Serving (2 shells)
Calories 88 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 0.3g2%
Sodium 6mg0%
Carbohydrates 13.2g4%
Fiber 0.9g4%
Sugar 11.9g13%
Protein 2.1g4%
* Percent Daily Values are based on a 2000 calorie diet.