“A woman is like a tea bag – you can’t tell how strong she is until you put her in hot water.”

– Eleanor Roosevelt.

These delicious macarons are paired with an Earl Grey tea buttercream – because I love me some Earl Grey – but you could use another tea of your choice. They are also made with the Italian meringue method and I’m not sure there’s any turning back once you’ve tried it.

The Italian meringue method is where you make a hot sugar syrup and trickle it into your egg whites as they whip. This differs from the French method, or common method, where you whip the egg whites with dry sugar into stiff peaks.

Why Use Italian Meringue?

Though it does require an extra – and quite fiddly – step, there are reasons the Italian meringue method is worth it.

• It produces a much more stable meringue.
• Your meringue can stand a lot more mixing.
• You’ll get a smoother shell with less bubbles.
• Your macarons will have a lovely chew.

All that being said, you do need to be precise. The sugar syrup must reach 240°F and it’s important to pour it slowly into the side of the mixing bowl while whipping your egg whites.

Tips for Perfect Macarons

Prep and Ingredients

• Be sure your bowls, whisks, spatulas, etc. are squeaky clean and free of grease. I usually wipe everything down with vinegar or lemon juice.
  • Stainless steel bowls are better than plastic, which can retain grease.
• Weigh your ingredients. Macarons are one of those confections where measuring cups don’t really cut it. I have the cheapest of kitchen scales and it’s become one of my most necessary baking tools. (Here’s my macaron recipe with only cup measurements that uses the French method. It usually comes out for me, but just know that mileage may vary.)
• Sieve your almond flour! I usually do this twice but at least once is necessary. You will not get a smooth macaron shell without sieving and are almost guaranteed lumpy-but-flat macarons.
• Sift your confectioners sugar.

Mixing and Piping

• Be sure your egg whites are nice and stiff before folding in the dry ingredients.
• Fold gently and in parts. It’s better to undermix than overmix, as the batter will continue to be worked in your pastry bag while piping. (But try not to do either.) Properly mixed macaron batter should have a thick lava-like consistency.
• Use only gel or powder food colorings. You want to avoid adding any additional liquid.
• Pipe with the bag perpendicular to the tray, not at an angle. I like to use a round 1/2″ tip and I count off each macaron squeeze with my “1-2-3-lift” chant.
• I typically use parchment instead of silpat because I find the macarons spread a little too much on the silicone mats but use what you’re comfortable with.

Drying and Baking

• Tap the trays of the piped macarons against the counter to knock out the bubbles and help the shells settle.
• Leave them to dry out a little before putting them in the oven, usually about 20 to 30 minutes but it depends on the humidity. When the shells lose their gloss and develop a slight crust, they’re ready to go in the oven.
• It’s best to bake macarons a tray at a time.

Reality Bakes

My macarons didn’t come out with the most consistent size but I was free-handing this one and didn’t use a template. I kinda’ like it, actually. And they tasted amazing! Mmm, that Earl Grey tea buttercream…

Meringue Playlist

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Macarons with Earl Grey Tea Buttercream

Delicious, delicate macarons with a fragrant Earl Grey tea buttercream.

Prep Time 30 minutes minutes

Cook Time 16 minutes minutes

Drying Time 30 minutes minutes

Total Time 46 minutes minutes

Servings 45 macarons

Author Jen Leigh, adapted from Pierre Hermé

Ingredients

For the Macarons Shells:

• 300 grams almond flour, sifted twice
• 300 grams confectioners sugar, sifted
• 110 grams egg whites (about 3 large eggs)
• 300 grams granulated sugar
• 75 grams water
• 110 grams egg whites
• Food coloring (gel or powder)

For the Earl Grey Tea Buttercream:

• 1 cup (2 sticks) unsalted butter
• 8-10 tsp Earl Grey tea, loose or leaf (about 8-10 tea bags)*
• 2 cups confectioners sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream, plus more if necessary

Instructions

Macaron Shells:

• Whisk together the sifted almond meal and sifted powdered sugar in a large bowl.
• Create a well in the center of the almond/sugar mixture and pour 110 grams of egg whites in. Gently fold in until the mixture is well combined and resembles paste. Set aside.
• Put the other 110 grams of egg whites into the bowl of a stand mixer fitted with the whisk attachment. Leave to sit while you make the syrup.
• Combine the sugar and water in a saucepan over medium-high heat and stir only until dissolved. (You want to avoid crystals on the side of the saucepan.) Get your thermometer handy, or clip to the side if using a candy thermometer. Once syrup is boiling, turn the heat down to medium.
• When the syrup reaches 225°F, turn the stand mixer on high and start whisking the eggs. You’re looking for soft peaks so as soon as you reach the soft peak stage, turn the mixer speed down to low. 
• When the syrup hits 240°F, carefully pour it into the side of the mixing bowl in a slow-but-steady stream while the mixer is running.
• Whip on high for 2 minutes, then reduce the mixer speed to low and continue beating until the bowl has cooled and the whites have formed glossy stiff peaks.
• Add 1/3 of the meringue to the almond mixture and completely fold in until combined and smooth. Add the next third, gently folding it in, and finally the last third, folding only until the batter is smooth and ribbons off the spoon. The batter should have a lava-like consistency.
• If you are adding gel coloring, or want to divide the batter and add coloring, do it at this stage. After adding coloring, gently fold it in until the batter is smooth and shiny again and ribbons off the spoon.
• Fill piping bags with a round tip (I usually use a 1/2″ tip) and preheat oven to 300°F.
• Line baking sheets with parchment paper and pipe small rounds, holding the piping bag perpendicular to the baking sheet. Try to develop a rhythm so that the macarons are of consistent size. (Don’t worry if there’s a little nipple on top. It should settle out if the macarons batter was mixed properly.)
• Lift and drop the baking sheets on the counter to knock out bubbles. Let the macarons sit out until they're less shiny and have developed a slight crust, about 30 minutes usually. No batter should stick to your finger if touched. 
• Bake for 15 to 20 minutes.** To test for doneness, open the oven and press gently on the top of a macaron and wiggle it. If there's a lot of wiggle, give them another minute or two.
• Remove parchment with the macarons from the baking sheet and let cool completely before removing paper. (The same goes if using silpat.) 
• When completely cool, fill with buttercream and pair. 

Earl Grey Tea Buttercream:

• Melt half the butter (1 stick) in a saucepan over low heat. Add loose tea and simmer for five minutes.
• Remove pan from heat and let steep for another five minutes. Pour through a fine strainer, pressing on leaves with the back of a spoon to squeeze out all the butter. It’s okay if there are bits of tea in the butter – adds to the overall effect. Discard loose tea.
• Let the butter sit until it comes to room temperature and solidifies to the consistency of softened, solid butter. You can also chill for 20 to 30 minutes to reach this stage but be sure butter is at room temperature before mixing.
• Beat the tea-steeped butter and the remaining stick of unsalted butter together with an electric hand mixer until fluffy. Slowly add the confectioner’s sugar until combined. Mix in the vanilla extract.
• Add heavy cream in 1/2-tablespoon increments until frosting comes together. Beat until buttercream becomes light and fluffy. 
• Spoon into a piping bag fitted with a round tip and pipe onto half the macaron shells. Pair frosted shells with unfrosted shells and refrigerate overnight for best texture and flavor. 

Notes

Though I’ve given approximate cup measurements, it’s really best to weigh your ingredients for macarons. Precision counts with these.

*If you’d like a more subtle tea taste, reduce the loose tea to 5 or 6 teaspoons.

**My macarons usually take only about 14 minutes when baked in a convection oven.

Course Dessert

Cuisine French

Keyword earl grey tea buttercream, Italian meringue, macarons

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