Earl Grey Macarons

Earl Grey Macarons
Kim H. Lim-Chodkowski
  • Yield: 24 pieces


1 egg white
2 1/2tablespoons superfine sugar
1/3cup + 4 teaspoons powdered sugar
1/3cup almond flour
1/4teaspoon purple food coloring powder
Earl Grey tea bag (to sprinkle)
1.75ounces dark chocolate (finely chopped)
1/3cup + 1 1/2 tablespoon cream
Earl Grey tea bag



  1. Blend the almond flour, powdered sugar, and food coloring.
  2. Follow this basic macaron baking method.
  3. Cut open the tea bag and sprinkle the contents over the piped shells.
  4. Bake at 300F for 12 minutes. Let the macaron shells cool down before removing them from the baking sheet.


  1. Pour the cream into a small pot, and warm it up lightly. Remove from the heat.
  2. Drop in the tea bag, and let it infuse for 10 minutes. After 10 minutes, remove the tea bag, and rewarm the infused cream.
  3. When the infused cream is warm enough, remove from the heat. Filter the mixture through a sieve. You will need 3 1/2 tbsp (50g) of the mixture.
  4. Pour over the chocolate, and stir until a smooth consistency is obtained.
  5. Let cool to room temperature, and chill to set the ganache a little before filling the macarons.