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+ servings
earl grey macarons sprinkled with earl grey tea.
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5 from 13 votes

Earl Grey Macarons

You will love these light and delicate earl grey macarons! Each macaron is packed with earl grey tea flavor to taste just like a cup of tea. This macaron recipe will easily become your favorite flavor!

Ingredients

  • 1 ⅔ cups blanched almond meal
  • 1 ¼ cups powdered sugar
  • 2 tablespoon earl grey tea leaves ground with a mortar and pestle or spice grinder
  • 3-4 large egg whites room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
  • 1 tablespoon whole milk
  • 2 tablespoon earl grey tea
  • ½ cup unsalted butter softened
  • 1 cup powdered sugar

Instructions

  • In a large bowl, sift together the powdered sugar, almond meal, and ground tea until no lumps remain. Set aside.
  • Add the room-temperature egg whites to a bowl of a stand mixer. Whip the egg whites on medium speed for 1-2 minutes, until white and foamy, then add the cream of tartar.
  • Slowly add in the granulated sugar and then increase the speed to medium-high. Mix for 7-8 minutes until stiff peaks form.
  • Use a rubber spatula to gently fold the almond meal/powdered sugar mixture into the stiff egg whites. Slowly fold and mix the batter until smooth. The batter is ready when it flows slowly in ribbons off the spatula and you can draw a figure 8.
  • Line an upside-down baking tray with a silicone baking mat. Fill a piping bag with a small round piping tip and pipe the batter over the top of the tray into 1 ½ inch rounds spaced 2 inches apart. Tap the baking sheet on the counter to remove any air bubbles. You can pop them with a toothpick if desired. Then let the macarons sit at room temperature to form a skin, anywhere from 30-60 minutes.
  • While the macarons are resting, preheat your oven to 300F/149C.
  • 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 them to cool completely on a wire rack before filling.
  • To make the buttercream: pour the milk into a small bowl and microwave or heat until hot, then add the tea leaves. Let the tea steep for 5-10 minutes or until the milk is cold and the color is tan-ish.
  • In a stand mixing bowl, mix the butter on low until smooth, then add the powdered sugar and salt and mix on low speed until completely combined. Scrape down the sides and bottom of the bowl. Increase the speed to medium and mix until light and fluffy, about 2 minutes.
  • Strain the steeped milk into the bowl and discard the tea leaves. Mix again on low until combined.
  • Assemble the macarons, piping a dollop of the buttercream in the center of one shell and then sandwiching it with the other. Place them in a sealed container to mature overnight in the fridge to soften, then enjoy!

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*