How to make Earl Grey Tea Macarons
Image from Building Buttercream Blog
4g Oriental Teahouse Earl Grey tea (available here)
115g almond meal
230g icing sugar
5 egg whites
1 tsp vanilla extract
½ tsp salt
1. Preheat the oven to 150°C.
2. Line two baking trays with baking paper and trace circles on the paper as a guide for when you pipe your mixture. Flip paper over so you don’t get pen on your macarons!
3. Blend almond flour with Earl Grey in a food processor, then sift the mixture and icing sugar together. Set aside.
4. Combine the egg whites, sugar and salt. Mix with beaters on medium for 3 minutes. This will be your meringue mixture.
5. Increase mixer speed to medium-high. Whip for another 3 minutes, then switch to high and whip for another 3 minutes.
6. Add vanilla and beat for another minute on high.
7. Place the dry ingredients into your meringue and fold with a spatula, until just combined. Careful not to over-mix. If you pick up a spoonful of mixture and place it back in the same bowl, it should ooze back into the mixture in about 20 seconds.
8. Transfer the batter to a piping bag. Pipe batter out until you almost fill the circle you drew.
9. After all the macarons have been piped out, carefully bang the tray onto your bench top a few times to remove any air bubbles.
10. Let the macarons sit for an hour.
11. Bake for 18 minutes, then remove and cool completely before peeling the macarons off the paper.
3 egg whites
1 cup sugar
¾ cup butter
½ tbsp vanilla
pinch of salt
1 tsp rosewater (optional)
1-2 drops pink food colouring (optional)
• Cube butter and leave out at room temperature
• Simmer water in the bottom of a double broiler, making sure it doesn’t boil. Whisk eggs whites and sugar together in the top part. Whisk until mixture is 70°C.
• Transfer to a mixer bowl and whip at a medium speed until the mixture is room temperature.
• Lower mixing speed and add the butter, one cube at a time. Mix until the buttercream turns more solid, as opposed to liquid. If you are having trouble getting it to thicken, refrigerate the mixture then try again.
• Add vanilla and salt, and rosewater and a food colouring if desired.
Putting it all together
• Match similar-sized macaron pairs
• Fill a piping bag with buttercream.
• Pipe some buttercream on the bottom of a macaron, then carefully sandwich with its pair until the buttercream reaches the edges.