Earl Grey Macarons – An easy macaron recipe! Vanilla bean macaron shells filled with an earl grey buttercream. This is a classic French dessert that tastes incredible!
Earl Grey Macarons
I have been on a mission for years to perfect making the macaron. After my fair share of duds over the years, I finally made my lavender lemon macarons perfectly which have since become one of my most popular recipes. This was my second swing at earl grey macarons after I took a breather of about 3 years from my last crack at them and I am hear to say that I finally nailed it! These earl grey macarons are so perfect!
So don’t get overwhelmed when you look at the instructions for this recipe because there are a lot of steps and it is very wordy. This is necessary so that you don’t have to go through all of the trail and error that I did to get here because macarons are quite a finicky dessert to make and the more detailed I am, the more likely you are to nail it and get this French treat right on your first go!
Now these macarons are made with a very basic macaron shell and an earl grey buttercream filling. It is a light and delicate flavor that I think is wonderful. These are a great dessert to serve for anything from baby showers to bridal showers to afternoon tea. Personally, I enjoy having these macarons with a london fog latte to really go all in on earl grey flavors.
Just take the recipe slow, follow the instructions, and you will have the perfect earl grey macarons! It’s worth the work!
Common Questions About Making Macarons
Why did my macaron shells crack?
Don’t forget to let the shells dry out for 20-30 minutes before baking them! This step is necessary to help prevent cracking.
What is the difference between a macaroon and a macaron?
Macaroons are a coconut based cookie while macarons are an almond flour and meringue based dessert that typically has a frosting filling in the middle of two macarons, like a cookie sandwich.
Are macarons hard to make?
Macarons are a difficult dessert to master but if you closely follow the instructions and are careful, they can be wonderfully rewarding to make!
Why do I need cream of tartar in macarons?
Cream of tartar helps strengthen the egg whites and keep them from collapsing.
What else can I make with earl grey tea?
So many things! Some of my favorites include –
- London Fog Latte
- London Fog Iced Latte
- Earl Grey Shortbread Cookies
- Lavender Lemon Earl Grey Ice Cream
- Earl Grey Cake
- Earl Grey Scones
Do you need almond flour to make macarons?
Yes, almond flour is the key ingredient in a macaron. While some recipes use alternative flours instead of almond flour, it can be tricky to get right with how finicky macarons can be.
Do you eat macarons cold?
Yes, macarons should be stored in a refrigerator and only removed immediately before serving to keep them at their best.
What other types of macarons can I make?
Some of my personal favorite macarons include –
- Lavender Lemon Macarons
- Chai Macarons
- Strawberry Macarons
- Blood Orange Macarons
- Cake Batter Macarons
- Caramel Macchiato Macarons
- Snickerdoodle Macarons
- Red Velvet Macarons
Looking for more elegant dessert recipes? Check these out!
- Russian Tea Cakes
- Lemon Madeleines
- Lemon Madeira Cake
- French Palmiers
- Vanilla Bean Ice Cream
- German Bee Sting Cake
- 90 grams egg white
- 90 grams granulated sugar
- 95 grams powdered sugar
- 95 grams almond flour
- 1 gram vanilla bean paste
Earl Grey Buttercream Filling
- 1/4 cup heavy cream
- 2 earl grey tea bags
- 8 tablespoons butter (softened)
- 2 1/4 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
For the Shell
- Line two large sheet pans with parchment paper or silpat mats. Fit a large piping bag with a small round tip (I used Wilton #10).
- Place a heatproof bowl over a small saucepan of simmering water. Add the egg whites and granulated sugar. Whisk constantly until the sugar has dissolved -- about 2-3 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture forms stiff peaks -- about 5 minutes.
- Use a fine mesh sieve to sift the almond flour and powdered sugar into the egg whites.
- Use a rubber spatula to gently fold the dry ingredients into the egg whites. Make sure to fold all the way to the bottom of the bowl.
- Once all of the dry ingredients have been incorporated, add the vanilla bean paste and continue folding, smushing the batter against the sides of the bowl as you go. Repeat the smush-and-fold process until the meringue reaches the figure 8 stage. If you can draw a figure 8 with the batter without the stream breaking, the meringue is ready. If the meringue falls off in clumps, smush and fold it a few more times before re-testing for the figure 8 again.
- When the meringue flows smoothly, transfer it to the piping bag fitted with the round tip.
- Pipe 1.5" macarons on the baking sheet. Hold the pan 6" off the counter and drop it straight down. Repeat 4-5 times or until it appears that any large air bubbles have popped.
- Set the macarons aside to rest for 25-30 minutes, or until they have developed a skin (when you can touch them gently without the meringue sticking to your finger). While the meringues rest, preheat the oven to 325 degrees F.
- Bake the macarons, one tray at a time, for 14 minutes. If your oven cooks unevenly, make sure to turn the trays 180 degrees halfway through baking.
- Remove the macarons from the oven and allow them to cool fully on the tray. Trying to remove the macarons while they are warm may result in sticking.
For the Filling
- Heat the heavy cream and tea bags in a small saucepan over medium heat. When the cream starts to bubble, remove it from the heat and cover it with a lid for 30 minutes.
- Strain the mixture through a fine mesh sieve, making sure to press any extra liquid out of the bags.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
- Beat the butter on medium-high speed for 2-3 minutes, or until it becomes light and fluffy. Make sure to scrape down the sides of the bowl a few times.
- With the mixer on low speed, gradually add the powdered sugar followed by the tea infused heavy cream and vanilla extract.
- Scrape down the sides of the bowl and then turn the mixer to high speed and allow the buttercream to whip for 2-3 minutes, or until light and fluffy.
- Transfer the filling to a piping bag fitted with your choice of tip.
- Set aside until ready to use.
Assemble and Age
- Place the macarons in similar sized pairs. Pipe a small amount of filling onto the center of one macaron and place another macarons on top. Press down gently -- just until the filling reaches the edges. Repeat with the remaining macarons.
- Transfer the macarons to an airtight container and place them in the fridge to age overnight.
- Bring the macarons to room temperature and enjoy.
*This recipe can be made with your favorite kind of tea -- black tea and chamomile are also delicious.
*If you don't have vanilla bean paste, you can substitute the caviar from half of a vanilla bean.