Earl Grey macarons bring together the delicate crunch of classic French cookies and the fragrant, citrusy notes of bergamot tea. These elegant treats offer a unique twist on traditional macarons, making them perfect for tea lovers and dessert enthusiasts alike.
We love how the subtle flavor of Earl Grey infuses the smooth buttercream filling, creating a sophisticated balance that’s both refreshing and indulgent. Whether you’re looking to impress guests or simply enjoy a refined homemade dessert, this recipe guides you through every step to achieve perfect macarons with ease.
Let’s dive into crafting these beautiful and flavorful Earl Grey macarons that will elevate your dessert game and delight your taste buds.
Ingredients
To craft our Earl Grey Macarons with perfect texture and flavor harmony, precise ingredients and measurements are essential. Below we break down what you’ll need for both the delicate macaron shells and the fragrant Earl Grey buttercream filling.
For the Macaron Shells
- 100g almond flour, finely ground for a smooth base
- 100g powdered sugar, sifted to avoid lumps
- 90g egg whites, aged at room temperature for stability
- 30g granulated sugar, to stabilize the meringue
- 1 tsp Earl Grey tea leaves, finely ground to infuse flavor
- A pinch of salt
For the Earl Grey Buttercream Filling
- 115g unsalted butter, softened to room temperature
- 150g powdered sugar, sifted for smoothness
- 2 tbsp heavy cream, to adjust creaminess
- 2 tsp Earl Grey tea leaves, steeped in the cream for 5 minutes, then strained
- 1/2 tsp vanilla extract, to enhance aroma
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Almond flour | 100g | Finely ground |
| Powdered sugar (shells) | 100g | Sifted |
| Egg whites | 90g | Aged and room temperature |
| Granulated sugar | 30g | For meringue stability |
| Earl Grey tea leaves (shells) | 1 tsp | Finely ground |
| Salt | Pinch | Enhances flavor |
| Unsalted butter | 115g | Softened |
| Powdered sugar (filling) | 150g | Sifted |
| Heavy cream | 2 tbsp | Steeped with tea, strained |
| Earl Grey tea leaves (filling) | 2 tsp | Steeped in cream |
| Vanilla extract | 1/2 tsp | Adds aroma |
Equipment Needed
To craft the perfect Earl Grey Macarons with their delicate texture and refined flavor, having the right equipment is essential. Each tool plays a specific role in achieving consistent results and smooth preparation.
- Electric mixer with whisk attachment: We need this to whip the egg whites into stiff peaks quickly and evenly. Precision in meringue formation is critical to the macaron’s characteristic smooth shell and chewy interior.
- Fine sieve or sifter: This helps us sift almond flour and powdered sugar together, ensuring a completely smooth and lump-free macaron batter. This prevents cracks and large air pockets in the shells.
- Mixing bowls: We’ll use several bowls, preferably glass or stainless steel, for mixing dry ingredients, whipping egg whites, and folding the batter.
- Rubber spatula: Essential for gently folding the dry ingredients into the meringue without deflating it, maintaining the perfect macaronage consistency.
- Piping bag fitted with a round tip (about ½ inch): We pipe the batter uniformly onto the baking sheet with this. Consistency in size leads to even baking and a neat macaronage “foot.”
- Silicone baking mat or parchment paper: We line baking trays with these to prevent sticking. Silicone mats provide even heat distribution which helps create the smooth tops macarons are known for.
- Baking sheets: Use sturdy, rimless or low-rimmed metal pans for even baking and easy transfer of macarons.
- Kitchen scale: Accuracy is paramount in macarons. We weigh ingredients to the gram for best consistency.
- Tea infuser or fine mesh strainer: Used to steep Earl Grey tea into the buttercream without introducing leaves into the mixture.
- Cooling rack: For cooling macarons evenly and preventing sogginess on the bottom.
| Equipment | Purpose |
|---|---|
| Electric mixer with whisk | Whipping egg whites to stiff peaks |
| Fine sieve or sifter | Sifting dry ingredients for smooth batter |
| Mixing bowls | Mixing and folding ingredients |
| Rubber spatula | Folding batter gently |
| Piping bag with round tip | Piping uniform macaron shells |
| Silicone baking mat or parchment | Non-stick and even baking surface |
| Baking sheets | Providing structure and heat conductivity |
| Kitchen scale | Measuring ingredients accurately |
| Tea infuser or mesh strainer | Steeping and straining Earl Grey tea |
| Cooling rack | Cooling macarons evenly |
Using this specialized equipment, we ensure each step—from folding the batter to piping perfect circles—maintains the integrity and texture of our Earl Grey Macaron Recipe. Consistent tools paired with precise technique guarantee the delicate crisp shell and rich aromatic flavor that make this recipe outstanding.
Prep Work
To achieve the best results with our Earl Grey Macaron Recipe, precise preparation is essential. We ensure each element is crafted with care, starting with the buttercream, then the dry ingredients, and finally the egg whites.
Preparing Earl Grey Tea Infused Buttercream
- Steep the Earl Grey tea: Heat ⅓ cup of heavy cream until just boiling. Remove from heat and add 2 tablespoons of loose Earl Grey tea leaves or 3 tea bags.
- Cover and let steep for 15 minutes, allowing the bergamot flavor to infuse richly.
- Strain the cream through a fine sieve or cheesecloth to remove all tea leaves. Allow the cream to cool completely.
- In a bowl, beat 1 cup of unsalted butter (softened) until creamy.
- Gradually add 2 cups of sifted powdered sugar, mixing on low speed.
- Slowly pour in the cooled Earl Grey-infused cream and 1 teaspoon of vanilla extract, beating until the buttercream is smooth and fluffy.
- Cover and refrigerate for 30 minutes before piping to firm up the texture.
Sifting Dry Ingredients
- Measure 1 cup almond flour and 1½ cups powdered sugar.
- Add 1 teaspoon finely ground Earl Grey tea leaves and a pinch of salt to the dry mix.
- Use a fine mesh sieve to sift all dry ingredients together at least twice.
| Ingredient | Quantity | Notes |
|---|---|---|
| Almond flour | 1 cup (100g) | Fine ground, no chunks |
| Powdered sugar | 1½ cups (180g) | Sifted twice |
| Ground Earl Grey tea | 1 teaspoon | Finely ground for flavor |
| Salt | Pinch | Enhances overall taste |
- Sifting ensures a light, airy texture by removing lumps and evenly distributing the tea flavor.
Preparing the Egg Whites
- Use aged egg whites (separated and left at room temperature for at least 24 hours, loosely covered).
- Measure 3 large egg whites (approximately 100 grams).
- Whip the egg whites using an electric mixer on medium speed until foamy.
- Gradually add ¼ cup (50 grams) granulated sugar, increasing speed to high.
- Beat until stiff, glossy peaks form—this meringue is crucial for the macaron’s delicate shell.
- Avoid overbeating to keep the meringue stable but not dry.
Careful prep in these steps guarantees a smooth blend of ingredients and ultimately the perfectly textured, flavorful Earl Grey macarons we aim to create.
Making the Macaron Shells
Creating the perfect Earl Grey macaron shells requires precise technique and attention to detail. Let’s break down the essential steps to achieve the delicate, crisp, and smooth surface that defines these elegant cookies.
Whipping the Meringue
To start, we whip the egg whites into a glossy meringue. Use aged egg whites at room temperature for better volume and stability. Begin beating with an electric mixer on medium speed until foamy, then gradually add the granulated sugar in three parts. Increase the speed to high and whip until you achieve stiff, glossy peaks—a sign the meringue will hold shape and provide structure for the shells.
Tip: “The meringue should be firm enough to hold a stiff peak but still pliable enough to fold without breaking.”
| Stage | Description |
|---|---|
| Foamy | Egg whites begin to bubble and expand |
| Soft Peaks | Peaks form but gently fall when lifted |
| Stiff Peaks | Peaks stand straight and do not fold |
Folding in Dry Ingredients (Macaronage)
Next, we carefully fold in the sifted almond flour, powdered sugar, and finely ground Earl Grey tea leaves. This step, known as macaronage, is critical for developing the right batter consistency. Use a rubber spatula to fold gently but thoroughly—scraping the bowl’s edges while pressing the batter against the sides.
The batter should flow slowly in a thick ribbon and settle smoothly back into the bowl within 10 seconds.
Remember: “Overmixing will cause a runny batter; undermixing results in a lumpy texture. We aim for a satin-smooth batter that glosses over the spatula.”
Piping the Macarons
Transfer the batter into a piping bag fitted with a round tip, about ½ inch in diameter. On a silicone baking mat or parchment-lined sheet, pipe uniform circles, each about 1 ½ inches wide. Hold the bag vertically and pipe with steady pressure for even thickness.
Once piped, tap the tray firmly against the counter to release air bubbles—this helps prevent cracking during baking. Let the macarons rest at room temperature for 30–60 minutes until a thin, dry skin forms. This “crust” is crucial for developing the classic smooth, glossy shell with feet.
Pro Tip: “The resting time varies depending on humidity; lightly touch the batter—if it no longer sticks to your finger, it’s ready to bake.”
By mastering these steps, we ensure the macaron shells are beautifully smooth, crisp on the outside, and tender inside—perfectly complementing our Earl Grey-infused buttercream filling.
Resting the Macarons Before Baking
After piping the Earl Grey macaron batter onto our baking sheet, the next crucial step is resting the macarons before baking. This resting period allows the surface of the shells to dry and form a thin, smooth skin, which is essential for achieving their signature smooth, glossy finish and preventing cracking during baking.
Step-by-Step Resting Process
- Let the macarons sit at room temperature on the baking sheet lined with a silicone mat or parchment paper.
- Avoid touching or moving the tray to maintain the developing skin intact.
- The ideal resting time is typically 20 to 60 minutes, but this depends on the humidity in our kitchen.
How to Know When the Shells Are Ready
The macarons are ready to bake when they have developed a dry, matte surface that is no longer sticky to the touch. Gently touching the top of a shell should feel firm enough that none of the batter sticks to your finger.
| Resting Time | Outcome | Notes |
|---|---|---|
| 20 minutes | Slightly dry, may need longer if humidity is high | Ideal in dry environments |
| 30–45 minutes | Smooth, dry skin forms, perfect for baking | Recommended for average humidity |
| 60 minutes | Fully dried shells, best for humid or damp climates | Extended time enhances shell quality |
Why Resting is Essential for Perfect Earl Grey Macarons
“Resting the macaron shells develops a protective skin that prevents cracking and encourages the signature ‘feet’ to form at the base during baking.”
This skin allows the batter inside to rise slowly and evenly. Skipping or shortening the rest time often leads to cracked shells, rough surfaces, or hollow insides.
Environmental Tips to Optimize Resting
- Humidity control is key. If your kitchen feels humid, resting the macarons near a fan or an air-conditioned space helps speed drying.
- If conditions are very humid, increase resting time accordingly, but do not exceed 90 minutes to avoid drying the batter too much and affecting rise.
By carefully following these steps during the resting phase, we lay the foundation for our flawless Earl Grey macarons with their classic crisp exterior and tender interior, ready to be baked to perfection.
Baking the Macarons
Now that our macaron shells have rested perfectly, it is time to bake the Earl Grey macarons to achieve that iconic crisp exterior and tender, chewy interior. Precision in oven temperature and baking time is essential for flawless results.
Oven Temperature and Timing
Setting the right oven temperature and baking duration ensures our Earl Grey macarons develop their delicate texture and signature “feet.” We recommend preheating the oven to 300°F (150°C). This moderate temperature allows the shells to cook evenly without browning too quickly.
Key Baking Details
| Step | Temperature | Baking Time | Notes |
|---|---|---|---|
| Preheat Oven | 300°F (150°C) | — | Ensure oven reaches temperature before baking |
| Bake Macaron Shells | 300°F (150°C) | 15–18 minutes | Rotate tray halfway for even baking |
| Cooling | Room Temp | 20 minutes | Cool on rack before removing from mat |
Pro tip: Avoid opening the oven door in the first 12 minutes to prevent sudden temperature drops which can cause shells to crack.
During baking, watch for the telltale signs: the shells should rise gently, develop a smooth, matte surface, and form feet at the base. When lightly tapped, they should sound hollow. These cues guarantee our Earl Grey macarons have reached their ideal structure.
By adhering to these oven settings and timing, we ensure consistent sweet treats that beautifully showcase the subtle bergamot essence in each bite.
Cooling and Assembling
Once the Earl Grey macaron shells are perfectly baked, proper cooling and careful assembling come next to preserve the delicate texture and flavor.
Matching Shells by Size
To create visually appealing and balanced macarons, we first pair the shells by size. Lay out the cooled shells on a flat surface. Sort them according to diameter, matching shells that are nearly identical in size. This helps ensure uniform sandwiches without gaps or uneven bites.
| Step | Action | Tip |
|---|---|---|
| 1. Prepare a flat surface | Use a clean baking sheet or tray | Place parchment or silicone mat to avoid slipping |
| 2. Sort shells | Group by diameter | Use a ruler or simply eyeball pairs within 2 mm difference |
| 3. Create pairs | Set aside matched shells | Keep unmatched shells for snacking or crushed toppings |
“Matching shells by size enhances both the presentation and eating experience of our Earl Grey macarons.”
Filling and Sandwiching the Macarons
Next, we fill the shells using our Earl Grey buttercream, which brilliantly complements the subtle bergamot aroma in the shells.
- Fit a piping bag with a round tip and fill it with the Earl Grey buttercream.
- Pipe a generous dollop (about 1 teaspoon) of buttercream onto the flat side of one shell from each matched pair.
- Gently press the corresponding shell on top to form a neat sandwich without squeezing out the filling.
- Repeat for all paired shells, maintaining consistent filling amounts for uniformity.
Tip: Chill the filled macarons in the refrigerator for at least 24 hours before serving. This rest period allows the flavors to meld and the texture to develop its characteristic chewiness and smooth buttery center.
| Component | Quantity per Macaron | Purpose |
|---|---|---|
| Earl Grey Buttercream | ~1 teaspoon | Flavorful smooth filling |
| Matched Macaron Shells | 2 shells | Provide structure and texture |
Assembling with precision seals in the fragrant bergamot essence and ensures each bite of our Earl Grey macarons is a refined balance of crisp, chewy, and creamy sensations.
Storage and Serving Suggestions
To preserve the delicate flavor and texture of our Earl Grey macarons, it is essential to follow proper storage methods and serving tips. Here’s how we ensure our macarons stay fresh and delicious:
Storage Tips
- Refrigeration: After assembling, place the filled macarons in an airtight container. Store them in the refrigerator for at least 24 hours to allow the flavors to meld beautifully. This resting period enhances the bergamot essence in the buttercream.
- Keep Moisture Out: Use a tightly sealed container to prevent moisture absorption, which can soften the crisp macaron shells.
- Freezing for Longer Storage: If needed, freeze macarons for up to 2 weeks. Arrange them in a single layer with parchment or wax paper between layers in an airtight container. When ready to enjoy, thaw them in the fridge overnight for the best texture.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | 24–48 hours | Airtight container, keep dry |
| Freezing | Up to 2 weeks | Single layer, thaw overnight |
Serving Suggestions
- Room Temperature: Serve the macarons at room temperature to enjoy the full flavor and let the buttercream soften slightly for a creamy bite.
- Pairing Ideas: Complement the floral notes by serving your macarons with a cup of freshly brewed Earl Grey tea or a light white tea. The beverages accentuate the subtle bergamot flavor.
- Presentation: Arrange macarons on a decorative platter or tiered stand to highlight their elegance at tea parties or special occasions.
“Allowing the macarons to rest chilled enhances the tenderness of the shells and heightens the fragrant Earl Grey flavor in each bite.”
By carefully storing and thoughtfully serving our Earl Grey macarons, we maintain their signature crisp exterior, chewy interior, and creamy buttercream filling, offering the perfect tea-time indulgence.
Conclusion
Crafting Earl Grey macarons is a rewarding experience that brings together delicate textures and sophisticated flavors. With attention to detail and patience, we can create these elegant treats that delight both the eyes and palate.
Whether for a special occasion or a quiet afternoon tea, these macarons offer a unique twist on a classic favorite. By following the steps carefully, we ensure each bite delivers that perfect balance of crisp shell and creamy, fragrant filling.
Let’s enjoy the process and savor the results—a truly refined dessert that reflects our love for quality and flavor.
Frequently Asked Questions
What are Earl Grey macarons?
Earl Grey macarons are French-style cookies made with delicate almond flour shells and a fragrant buttercream filling infused with Earl Grey tea, which has a distinctive bergamot flavor.
What ingredients are used for Earl Grey macaron shells?
The shells require almond flour, powdered sugar, aged egg whites, granulated sugar, finely ground Earl Grey tea leaves, and a pinch of salt.
How is the Earl Grey buttercream filling prepared?
It’s made by steeping Earl Grey tea in heavy cream, then combining it with unsalted butter, sifted powdered sugar, and vanilla extract to create a smooth, fragrant filling.
What equipment do I need to make Earl Grey macarons?
Essential tools include an electric mixer, fine sieve, mixing bowls, rubber spatula, piping bag, silicone baking mats or parchment paper, kitchen scale, tea infuser, and a cooling rack.
Why is the resting period important for macarons?
Resting allows the piped batter to form a skin, which helps achieve a smooth shell surface and prevents cracking during baking.
At what temperature and time should Earl Grey macarons be baked?
Bake at 300°F (150°C) for about 15-18 minutes, monitoring for a crisp exterior and tender interior.
How should I store filled Earl Grey macarons?
Store them in an airtight container in the refrigerator for 24-48 hours to preserve texture and flavor.
Can Earl Grey macarons be frozen?
Yes, they can be frozen in an airtight container for longer storage. Thaw in the refrigerator before serving.
How should I serve Earl Grey macarons?
Serve at room temperature, ideally paired with freshly brewed Earl Grey tea, perfect for tea parties or special occasions.
Why is it important to match macaron shells by size?
Matching shells ensures even filling distribution and a balanced bite, enhancing texture and presentation.