Earl grey tea macaron
Author: 
Recipe type: baking
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 egg whites
  • 150g icing sugar
  • 60g ground almonds
  • 100g dark chocolate
  • 100ml double cream
  • 10g salted butter
  • 5g honey
  • 5g earl grey tea, loose leaf
Instructions
  1. Mix half of the icing sugar with the ground almonds and pass through a fine sieve.
  2. Beat egg white until soft peaks appear, slowly start to add icing sugar bit by bit while beating. Continue to beat to a firm meringue.
  3. Gently fold in almonds and icing sugar, stir just so all is well blended and has lost a bit of its volume, be careful not to stir too much.
  4. Drop or pipe small rounds of the mix on a tray with baking paper. If small peaks or bubbles appear gently tap the tray against your work top and they will even out and look smooth. Let dry for 30 minutes before baking on 150C for 12-15min. Let cool down completely before removing from the baking paper.
  5. Bring the cream and earl grey tea to a boil. Take off the heat and let cool down. Leave the cream in the fridge over night to infuse.
  6. Strain the cream and bring it to the boil together with the butter and honey.
  7. Pour the hot cream over the chocolate and stir until melted and smooth.
  8. Let the chocolate ganache cool down until thick enough to pipe.
  9. Fill half of the macarons and put them together with another. Keep in an airtight container in the fridge.
Recipe by at https://www.seasontocook.com/earl-grey-tea-macaron/