Earl Grey Macarons and Earl Grey Spread

by Book Recipe
Earl Grey Macarons and Earl Grey Spread

Today I’m going to make Earl grey macarons!
Adding Earl Grey tea leaves, you can make beautiful macarons shells without food coloring!
Please adjust the amount of Earl Grey leaves to your taste.

Earl Grey Macarons and Earl Grey Spread
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Earl Grey Macarons & Earl Grey Spread

Rating: 4.0/5
( 3 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


For the Macaron Shells:

  • 46g almond flour
  • 42g powdered sugar
  • 35g egg whites
  • 33g granulated sugar
  • 2g Earl grey tea leaves(1 teabag)

For the Filling:

  • 60g Crème Anglaise
  • 150ml Milk
  • 80ml Heavy cream
  • 35g Granulated sugar
  • 2 bags of Earl Grey tea leaves


To Make the Macaron Shells:

  1. Sift almond flour, powdered sugar, and Earl Grey tea leaves together. Set aside.
  2. Beat the egg whites at low speed until foamy
  3. Beat the egg whites with sugar until soft peaks form
  4. Add the remaining sugar and whisk until hard peaks form
  5. Sift the dry ingredients into the meringue and gently fold the mixture
  6. Fold the dry ingredients into the meringue
  7. Macaronage *Be careful not to overmix or undermix the batter
  8. Place the batter into the piping bag fitted with a 0.4-inch round tip
  9. Pipe the batter onto the baking sheet in 1.4-inch circles
  10. Tap the pan against the counter 2~3 times to flatten the macarons and to remove air bubbles
  11. Pop air bubbles with a toothpick
  12. Let the macarons sit for 30 minutes(for 40 min to an hour in humid weather)
  13. Bake for 8 min at 300°F and then for 5 min at 285°F (Time and temperature vary depending on which type of oven you have)
  14. Let them cool completely and pair macarons of similar size

To Make the Filling:

  1. Put milk, heavy cream and sugar into the saucepan and simmer over medium heat
  2. Add in Earl Grey tea bags into the pan
  3. Allow the tea to steep for 3 minutes and then remove the tea bags
  4. Stir constantly until thickened
  5. Once it has thickened enough, remove from the heat
  6. Let it cool
  7. Put Earl Grey spread into the Crème Anglaise and mix well
  8. Pipe the buttercream and refrigerate for a few hours to allow the filling to set
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