Summer is here and so are all of the sassy Summer flavors! One of my favorite flavors this year is Earl Grey. I have been using it in a couple of recipes that I will share in some upcoming posts, but these Earl Grey Macarons are my favorite macaron flavor EVER! These macarons are delicate in texture, elegant in appearance, and bold in flavor. These are the ultimate treat to show off your pastry skills and creativity! This macaron recipe can be adapted for any flavor or color, so check out the notes in the recipe section to create your own. This is definitely a recipe for your culinary cache! So, ritzy chefs, let’s make some Earl Grey Macarons!
The first step to making macarons is to prepare your dry ingredients. You will need a food processor to grind the almond flour and powdered sugar together until fine as fine can be! If you want to make your own almond meal rather than using store bought, just blanch your almonds, dry, then grind them. Whenever I make a recipe that requires almond flour I use, Bob’s Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound.
Be careful not to process too long or you will get extra sweet almond butter. So just pulse a few times and keep a close eye. Then, use a mesh sieve to collect all of your dry mixture into a bowl. This will eliminate the lumps and grit.
Making the Earl Grey Macarons
In a stand mixer, or with a hand mixer, you will get your room temperature egg whites to a foamy stage. Then, add in your cream of tarter and salt. Start adding your granulated sugar one tablespoon at a time. Keep whipping them until they are stiff and glossy. Then, add in your food coloring and any extract or flavoring. I used, Americolor Soft Gel Paste Food Color, .75-Ounce, Violet and Metropolitan Tea Discovery Loose Tea Pack, Cream Earl Grey English Favorite, 100gm. Whip a bit more. Make sure that you could turn your bowl over and the mixture would remain in the bowl. This makes a fun trick to show people too! I got big smiles of glee and “WHOA!” from Bea and Tilly, so of course I am going to be on a macaron kick just to see that sweet reaction!
Once your mixture is ready, you will begin folding in your dry ingredients. This will take about 40 strokes. The mixture will loosen up and that is good. You want to be able to pipe these out and have them smooth to a shiny top.
Use a Non-stick Cooking Mat Liner for Macaron to guide you on size and placement of your macarons. Then take the cookie sheet and hit it on a steady counter about 6 times to release all of the air and settle the macarons. These will sit at room temp for up to an hour. They will form a shiny and smooth skin on top. You should be able to touch the macaron gently and it should be dry. Then they are ready to bake. Preheat your oven to 300 degrees and have rack in the middle of oven.
The Baking Stage
You are almost on your way to perfect Earl Grey Macarons! Put your macarons in the oven and bake them for approximately 14-16 minutes. They will begin to develop “feet” and rise up. Don’t let them brown, so watch them. When they start to brown get them out. Then let them cool completely on the sheets before filling. They will peel right off the mats or parchment paper.
You can fill these beauties with anything you please! Use buttercream, ganache, or try the lemon curd from Lemon Elderflower Cake for a zany and fresh twist! Now pat yourself on the back because you did it! You accomplished one of the most precise pastries!
Use this Earl Grey Macarons to top this Earl Grey Cake!
Earl Grey Macarons
Earl Grey Macarons
Earl Grey infused macarons with your choice of filling makes the perfect treat for anyone at anytime! So delicate and elegant, macarons are a must try for your culinary cache!
- 1 1/4 cup almond flour
- 1 cup powdered sugar
- 3 large egg whites room temperature
- 1/2 cup granulated sugar
- 1 1/2 teaspoon earl grey leaves ground to powder
- 1/8 teaspoon cream of tartar
- pinch teaspoon salt
- up to 1 teaspoon violet gel paste food coloring
In a vitamix or food processor, grind your almond flour and powdered sugar together until fine. Do not grind too long or it will begin to release oil and turn into almond butter! Strain through a sieve and collect into a bowl.
In your stand mixer with the whisk attachment, beat your egg whites. Once foamy, add your pinch of cream of tartar and salt. Begin adding granulated sugar one tablespoon at a time. Beat egg whites until stiff peaks begin to form. Then, add in your earl grey and ,food coloring paste.
Then fold in your flour mixture. It will take roughly 40 strokes to get your macaron batter to a looser stage that is ready to pipe.
On a slipmat or parchment lined baking powder. Pipe or spoon out your macarons, using circles about 1 1/2 inches in diameter. These will only slightly spread as they set, but you don't need to leave much room in between on sheet.
You will give your about 5-6 hard taps to get any trapped air out. Then, you will let these dry for about 45 minutes, until they are shiny and smooth and dry to the soft touch.
Preheat oven to 300 degrees. Bake for approx. 14 minutes until the "feet" form and they are risen and not browned.
Let cool completely on sheets before removing and filling.
Congrats, you did it!!
This macaron recipe can be adapted to use any color or flavor of your choosing. Just omit the earl grey powder and violet paste color and swap with what you want.
For ex: use 1 teaspoon vanilla extract.
use ganache or buttercream or curd
Check out these other Ritzy Recipes!