This Earl Grey macaron with lemon curd filling is the most aromatic bite sized desserts ever, perfect for tea lovers! The macaron shells are loaded with fragrant Early Grey loose tea and sandwiched together with creamy, buttery, tangy lemon curd that perfectly balances the tea inspired shells. This Early Grey macaron will certainly be the star of your next afternoon tea!
Very likely this is the only Earl Grey macaron recipe you will ever need! In my macaron tutorial – I shared earlier – I cover all the necessary details regarding the ingredients & technique of making French macarons, the tools you need in order to succeed, I even put together a Macaron Troubleshooting Guide for typical beginner mistakes! Make sure you check my Ultimate macaron tutorial in here!
Are macarons hard to make?
In summary, yes they are not the easiest to make!
Are they impossible to make at home? Absolutely not! These Early grey macarons are also not more difficult to make than any other macarons so why not give them a try? First, make sure you read my Ultimate macaron tutorial in here!
Macaron making requires precision, patience and I would also say passion that will keep you going to practise and run a few tests until you succeed. Normally I would love to claim that my macaron recipe is foolproof but if I want to be totally honest with you, there is no such thing as foolproof macaron recipe or a recipe that works for all. Exactly the same recipe can turn out widely different just by changing something as little as few more folds than necessary on the macaron batter – it will turn out too runny and that batch of macaron might end up like pancake. So instead of focusing on the recipe, pay attention to the technique!
My macaron tutorial will certainly help you learning how to make macarons by explaining the process – therefore the long recipe! On the other hand, macarons are rather quick to make! The recipe might look long – to explain the theory part – but in practice the macaron batter comes together in 15 minutes and the entire process is really not that long! Try it!
What is Earl Grey tea?
Earl Grey tea is a tea blend which has been flavoured with the addition of oil of bergamot. The rind’s fragrant oil is added to black tea to give Earl Grey its unique taste. In 2012 researchers at the Oxford English Dictionary found the earliest reference to Earl Grey, referring to a bergamot flavoured tea from 1824 that seemed to be used to enhance the taste of low quality teas however nowadays it is one of the most popular teas in the UK, in fact the Queen´s favorite tea.
The aromatic Earl Grey loose tea leaves make this Earl grey macaron recipe super fragrant with a wonderful smell and such a delicious taste that it might become your favorite macaron ever!
My Top 5 Baking Tips for home bakers
- Read this recipe and macaron tutorial carefully including my tips and recommendations on how to avoid and fix typical issues during baking. I know it is long, but there is a tip in every sentence, I promise and it will walk you through the technique
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Eg. reducing sugar or using ingredients not on the right temperature will certainly have an impact on your macarons
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is not provided in this recipe as it is definitely not appropriate for making macarons
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking macarons and accurate oven temperature is key, can make or break any recipe in particularly macarons are very very sensitive! Make sure you invest into an inexpensive Digital oven thermometer to avoid macaron disasters than can be preventable
Important notes regarding the INGREDIENTS of this Earl Grey macaron recipe
For the Earl Grey macaron shells
Almond: Look for almond flour or almond meal or fine ground almond, worth to buy good quality ground almond so called blanched almond without skin. Blanched almond basically means that the brown skin has been removed. For this Earl Grey macaron recipe and in general for any French macaron recipe, you always want to use blanched almond flour. Technically you can also make fine ground almond yourself in a food processor however you have to be extra careful to process the almond until it is fine BUT making sure that you do not over process it until a point that the almond starts releasing oil. While processing any nut after a while it starts to get sticky then oily then eventually you end up with an oily cream eg. almond paste that is super for making ganache or ice cream but not for this macaron recipe. You definitely want to avoid any unnecessary oily almond while making this macaron recipe so if it is available in your country, the best if you buy ready made fine ground almond. I have also heard that sometimes almond meal is sold in a sort of fat free version, I am not sure why or what it is used for but make sure you buy normal almond flour so not the strange fat free version. Almond fat content must be 50%+
Can I replace almond flour with other nut flour in this macaron recipe? Yes, you can! In fact hazelnut, pistachio as well as walnut flour can make wonderful macarons! This Gold macaron recipe is made with 50% hazelnut 50% almond flour
Can I use regular flour for making macarons? Short answer is no! Never use regular flour for this Earl Grey macaron recipe or any other macaron recipe
Sugar: For the best result I recommend to use 3 types of sugar at 3 different stages of this French macaron recipe
- For the marzipan like almond paste base you will need icing sugar or confectioners’ sugar mixed with almond flour. Icing sugar is effectively granulated sugar grounded into powder that typically also contains corn starch. If in your country icing sugar is not available, you can either use regular powder sugar or make your own icing sugar by mixing powder sugar with corn starch. Normally icing sugar contains 2% starch so you can mix 98g powder sugar with 2g starch to get 100g icing sugar
- For supporting the egg white while beating up I recommend to use fine sugar, that is normal granulated sugar pulse blended into smaller bits (but not going that far that it would turn into powder sugar). Fine sugar is a common type to make meringue however if you are experienced in making meringue you might be ok using normal granulated sugar
- For the sugar syrup normal granulated sugar is totally fine
If you want to learn about the different kinds of sugar and how to use them in baking, please read my article in here.
Egg white: Making this Earl Grey macaron recipe like any other meringue based recipe require egg white! Make sure you use room temperature egg whites that are absolutely free from any sort of fat (e.g. egg yolk). If you get some egg yolk into the egg white, start again. Believe me, you can’t make a successful meringue and macaron with that batch unfortunately.
What Are Aged Egg Whites? Aged egg whites are separated at least a day ahead of making the macarons to help relax the proteins inside the whites. It helps creating a strong meringue with stiff peaks. There is a huge debate about whether to use aged egg white to make macarons and if so how many days should we age the egg white. Please note, that some other macaron recipes might be designed in a way that you have to age the egg white. You will be pleased to know that this Earl Grey macaron recipe works without aged egg whites.
Earl Grey: I am replacing a small part of the almond flour with Early Grey loose tea for this Earl Grey macaron recipe. I grind loose tea along with powder sugar and almond flour in the food processor for a few seconds. As mentioned above, you have to make sure not to over process it to a point where the mixture would start to release oils so really only pulse blend it for a few seconds until tea leaves become smaller in size. In theory, the recipe works with other tea leaves too however I just love the smell and aromatic taste of Earl Grey
For the lemon curd
- Lemon: Make sure you use fresh, organic lemon one which has no chemicals on the skin) and only grate the yellow part of the skin, not the white. First take the zest off then simply squeeze the juice out. The recipe is given in grams as the amount of juice that comes out of a lemon can greatly vary!
- Granulated sugar: Use normal white granulated sugar, nothing fancy or expensive. In this lemon curd recipe the curd will be tangy and not overly sweet, which is my preference for lemon desserts especially for this Early Grey macaron recipe where the shell is rather sweet. Feel free to adjust the quantity of the sugar for your taste
- Egg: Room temperature as always and use only the yolk, which will thicken the curd. If you wonder what to do with the leftover egg white, well this is a perfect recipe as you will need that for the Earl Grey macaron macaron shells! Or you can try my pavlova recipe or perhaps my Angel food cake recipe? Please note that some other recipes out there use whole egg for making lemon curd, I prefer using yolk only for a few reasons: 1. Colour 2. Texture 3. Easier to cook and less likely to end up like scrambled egg
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe butter needs to be at room temperature so avoid last minute microwaving. The butter makes the lemon curd incredible rich and creamy also makes it more stable (thick) in texture.
- Gelatin: My original lemon curd recipe does not contain gelatin but for this Earl Grey macaron recipe you need a thick filling that holds its shape, thicker than eg. for lemon meringue pie so I suggest to use a small amount of gelatin to be on the safe side. Gelatin is an odorless, tasteless and colorless thickening agent, very often used in pastries particularly in mousse cakes. Powder or sheet versions are available, in my recipes I always use sheet (1,7 g / sheet), which I found easier to handle. You can replace the gelatin sheet with equal amount of gelatin powder eg. 1 sheet = 1,7g powder. If using sheet like I do, simply soak the gelatin sheet into cold water for a few minutes before you need them and use it according to the recipe. Please note that gelatin is derived from collagen taken from animal body parts therefore not suitable for vegetarians. Agar agar can be a good substitution for vegetarians however replacing gelatin with agar agar is not 1:1 and can only be done by reformulating the recipe slightly. Your agar agar pack should state how to replace it with gelatin and you will have to make your own calculation based on that.
My top 8 tips regarding the TECHNIQUE of making this Earl Grey macaron recipe
Make sure you carefully read my Ultimate macaron tutorial in here before jumping into making Earl Grey macarons. In that tutorial I share much more tips about how to succeed with macarons in general! Making macarons is not impossible but you will definitely need some tips regarding the ingredients & technique, the tools to use, I even put together in there a Macaron Troubleshooting Guide for typical beginner mistakes!
1. How to make Earl grey macarons – Italian meringue technique
This Earl Grey macaron recipe is based on the Italian meringue method. Once you start making macarons you will realize that although the whole process looks like 20+ steps here, in reality it is literally less than 15 minutes.
I can safely say that making this macaron recipe takes really not much time, certainly no time compared to making cakes etc. The technique part is where you need a good foundation so it is worth to spend a bit of time learning sort of the “theory part” before you make your first batch in practice.
Regarding the quantity of this Earl Grey macaron recipe: it makes about two trays of macaron shells depending on the size and how closely you pipe them next to each other that means about 22 macarons once the shells are sandwiched together . In theory you can half the recipe but it is not easy to whip up half size meringue also difficult to measure the temp of the sugar syrup if it is too small amount. To cut the long story short, I do not recommend to half or double this Earl Grey macaron recipe if you are a beginner.
- First and foremost before starting this macaron recipe you have to measure all your ingredients with a Digital scale. This is non negotiable, you absolutely can not make macarons using cups and whatever other funny measurements. It might work for cookies (not really), but definitely not for macarons
- Make sure you arrange every tool you will need at hand, there is nothing more stressful than not finding the piping bag when you need. You will need the following items: Rubber spatula, Stand mixer with whisk attachment to beat egg white, Infrared thermometer gun or any other cheaper thermometer to measure the sugar syrup, Piping bag with a round nozzle tip eg. Wilton 2A Round nozzle tip, 2 Silicone baking mat or 2 trays with parchment paper, Digital oven thermometer to check your REAL oven temperature. Prepare also the food colouring next to the mixer, if using
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any potential residue
- Pulse blend almond flour with icing sugar and Earl Grey loose tea for 5-10 seconds (not longer as the almond can get sticky / oily ), then sift them together and measure again with a Digital scale
- Make sure egg white is on room temp, you will need 2 x 55g. No need to age the egg white
- Move one of the 55g egg white into the mixing bowl of your Stand mixer
- Prepare and measure the superfine sugar and have it close by the Stand mixer
- Start making the sugar syrup by boiling granulated sugar with water in a small enough saucepan. Please note that you will need a very small saucepan for the syrup otherwise it is very difficult to correctly measure its temp
- Start whisking egg white on low/medium, once foamy start adding the superfine sugar slowly, a small amount at at time
- Boil sugar & water together for a few minutes until reaches 118C-120C / 244-248F. On my stove this takes about 3 minutes but I have a very powerful induction stove, it can take up to 5-6 minutes on a normal stove. You absolutely have to measure the correct temperature either with a Infrared thermometer gun or any cheap sugar thermometer can work. One tricky part is how to measure the syrup temp so make sure you use a small saucepan that actually can give some height to the syrup, that is easier to measure. If you use a large saucepan, the syrup “will get lost” in the saucepan making it impossible to measure the correct temp. Please note that even a small temp difference can make a huge difference eg. longer or shorter resting time of the macarons before baking. People often fail making macarons because of incorrect syrup temp so this is one critical step
- By the time syrup reaches 118C-120C / 244-248F, the egg white & fine sugar mixture should be already reaching a consistency of somewhere between foamy and soft peak. If the egg white is at soft peaks before the syrup reaches the desired temp, turn the mixer down to low speed to keep the egg white moving but do not whip it up to stiff peaks
- Once syrup is on the right temp (118C-120C / 244-248F) , remove from heat, wait 5 -10 seconds for the bubbles to calm (be careful!!)
- Increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined. Pour it slowly but constantly. This is one of the tricky parts in the process. What you want to make sure is that you pour the syrup without touching the whisker as that would result in making a whole lot of mess within the mixing bowl including sugar syrup crystallizing into hard sugar shards. Make sure you pour the syrup on the side of your bowl and it will be fine. Please note that a small amount of sugar syrup might stay in your saucepan, do not worry about it
- Increase the mixer speed to medium/high and continue beating the egg white until it develops shiny, sticky, sort of stiff peaks and as you touch the bowl it is more or less cooled. In my experience, you do not need extra hard meringue as some other recipes state. I only beat the meringue for 3-4 minutes, by that time it is already stable and fluffy but check the consistency rather than the time
- While beating up the meringue mix the other 55g egg white with a with the almond, icing sugar and Earl grey mixture. Use a flexible Rubber spatula. First it might look crumbly but it should come together in a minute or two into a thick almond paste. This step can be done ahead if you wish however you have to cover it with a plastic wrrap as it can get dry in a few minutes
- In the meantime keep an eye on the meringue and check its consistency every now and then
- Once you have your stable meringue ready as well as the marzipan paste, let´s move onto the macaronage stage of this macaron recipe
- Gently fold in meringue into the marzipan mixture in thirds, making sure that each third is fully incorporated before adding the next
- In terms of the folding process it is quite a particular one: I like to think that the first third is about loosening up the marzipan, the second third already working on the macaronage process and somewhat pressing the air out and the last third is fine tuning the consistency to the stage you need – that is not too runny, not too stiff, the ribbon stage
- After adding the last third of the meringue make sure you check the consistency of the macaron batter every few seconds. How to check when the macaron batter is ready? When you lift the spatula over the mixture the batter should fall slowly forming a ribbon. Try to write number 8 with the ribbon, once the consistency allows to write the number 8, it is very likely that your macaron batter is ready
- It is extremely important that you do not over mix your macaron mixture. Too much folding would result in too runny macaron batter that makes it impossible to pipe or even if you can pipe, it would spread too much.
- On the other hand not enough folding would result in too thick macaron batter that again makes piping difficult, leaves unappealing nipples on the macaron shells. It can also result in unpleasant texture and unappealing look of the final baked product
So overall there are 3 crucial steps you need to get right during making macarons: 1. sugar syrup on the correct temp (118C-120C / 244-248F) 2. strong meringue and 3. appropriate macaronage = folding technique that will make the batter into a so called ribbon consistency.
Again, it might a sound difficult and a long process but in practice this whole process I explain in 22 steps done in less than 15 minutes!
2. How to pipe macarons?
Once you have your Earl Grey macaron batter ready in the right consistency (ribbon stage) the next task is piping.
You will need a Piping bag with a round nozzle tip eg. Wilton 2A Round nozzle tip or alternatively you can cut the end of the piping bag but make sure you cut it straight otherwise the macarons might not turn out round. On this note, piping equal sized, round macarons takes a lot of practise, don´t be hard on yourself!
Using a template with circles can be useful, but even with that almost 100% you don´t get it right the first time and it is fine! Ideally, the size of the macaron diatemer should be around 3-4 cm (1,5inch) but don´t stress about that the first time. Try to pipe more or less equal sized macarons so you can sandwich them together later when they are baked.
You will also need 2 Silicone baking mat or 2 trays with parchment paper. Again, lot of debate which is one is better (or a third option that many people recommend: teflon sheet). My Earl Grey macarons turned out almost identical on parchment vs Silicone baking mat so don´t worry about it too much. If your macarons do not turn out well it is most likely due inappropriate technique or baking temperature and not because of the baking sheet, on the other hand feel free to experiment. My personal preference is Silicone baking mat over parchment because it is more sturdy, less floppy and with parchment there is always the risk of getting slight wrinkles on the paper that is not the best when you want flat macarons.
OK, now onto piping these Earl Grey macarons!
- First of all you should move the Earl Grey macaron batter into the piping bag in a careful manner, minimalizing any air bubbles. Fill the piping bag maximum half then try to remove any air bubbles before piping – by pressing onto the piping bag with your hands
- Hold the piping bag fully vertical and pipe with even pressure. Leave some space in between the macarons making sure they don´t touch each other, also the air can circulate in between them while baking
- As you pipe, the macarons should spread a little but not too much – if the macaron butter is in the right consistency. In case the macarons are spreading too much or the batter is too runny, try making another batch and fold it less
- If you are experiencing tiny nipples on top of the macarons after piping, you can get rid of them by tapping the tray onto the kitchen counter a few times (once you piped a whole tray). If that does not help, it means you need a few more folds on the macaron batter next time
- Whether there are nipples or not, tap the tray onto the kitchen counter about 5-6x to release air bubbles. Pop any air bubbles that might’ve come to the surface using a toothpick. Make sure that you do not destroy the macarons while doing the tapping process or they might end up lopsided
- Now onto waiting. You need to rest the macarons until a proper skin has formed on the outside of the shell. There are some other macaron recipes out there with different ratios and sugar syrup temp that require longer or no resting time at all. This particular Earl Grey macaron recipe requires a resting time of 25-40 minutes depending on temperature and humidy. Test by gently touching the macarons. I found sometimes they feel “dry” already after 10 minutes but when I baked them they still cracked so make sure they are super dry as you touch and there is a real thick skin on the surface. Not resting your macaron long enough is the most common reason for cracks on the surface while baking so I would say it is probably a good idea to wait at least 25 minutes. On the other hand, do not rest them for too long (hours) neither as that can cause a whole lot of other issues. Please note that for the best results you should make macarons on a low humidity day when your kitchen is around 20C / 68F. Making macarons in extreme hot and humid conditions like in a tropical country on a hot day might even require to change the recipe slightly.
3. How to bake macarons?
Once you nailed making meringue, the macaronage process and the piping technique, let´s move onto baking these macarons!
First and foremost, make sure you invest into an inexpensive Digital oven thermometer. Most home oven under or oven heat and with macarons, that can make or break the outcome!
Bad news is that there is no such thing as one oven temp that fits all! Good news is that once you make your first 1-2 batches of this macaron recipe, you will see whether you need to increase or decrease the oven temp. I do not recommend using fan, unless you have a professsional oven. In home ovens the air can circulates all over the place that can cause a lot of issues on the meringue.
So how to bake macarons?
- Bake only after appropriate resting time, there should be a proper skin formed on the surface of the macaron
- It is a good idea to properly pre-heat your oven while resting your macarons for 15-25 minutes
- I recommend to bake the macarons at 155C / 311F but I pre-heat my oven +20C / 68F more as when I open the oven door, the temp drops
- I suggest to bake only one tray at once then after 15 minutes bake the other tray. Now that means that the second tray is resting 15 minutes longer… that should be fine however if you have more than 2 trays of macaron shells I suggest to place the macaron batter into a piping bag and pipe it later otherwise they might dry out too much
- I bake the macarons in the bottom third of my oven so they definitely do not get browned on the top, you know your oven the best, experiment
- I bake the macarons for 14-15 minutes but you have to test it in your own oven. They should not get browned in this temp but there should be a feet development already at around 5 minutes
- Once macarons are done, remove them from the oven and cool them on a cooling rack but leaving them on the parchment or silicone mat for 30 minutes. Please remember, they will stick to the mat while they are hot, they are not supposed to come off until they cool!
Should I bake macarons on parchment paper or silicone or teflon sheet?
It is down to personal preference, either way your macarons should turn out well with this recipe
How do I know that the macarons are done in the oven?
When you touch the top of the macaron, it should not move around on its feet. If it does, then they are not yet done baking. However, do not test whether they easily come off the baking sheet because they are not supposed to! They will only come off the baking sheet (whether it is parchment or silicone) when they are cooled!
Do I need to rotate the baking sheet while baking macarons?
I suggest do not open the oven door unless your oven bakes very uneven. How do you know that your oven bakes uneven? Well, you will see it on the macarons! If some part would be browning or it would be an uneven feet development on the macaron shells, it might be a good idea to quickly rotate the baking sheet.
What happens if 155C / 311F baking temp is too low in my oven?
You might see no feet development or that they need significantly more time in the oven to be done. Increase the oven temp by 5C next time
What happens if 155C / 311F baking temp is too high in my oven?
Too high baking temp can cause the macarons to sort of explord or bake in a “mushroom” shape or even crack on the top (a lot of other things can cause cracks too). Or perhaps they will be browning…Decrease the oven temp by 5C next time. If macarons are baking fine but too much browning, lower the position of the tray. If still browning, try to place a tray or parchment paper on the top part of your oven to somewhat “block” the heat that is browning your macarons.
4. How to make the lemon curd filling?
Making the lemon curd filling for this Earl Grey macaron is extremely easy and quick! It also tastes amazing and perfectly balanced the sweet fragrant macaron shells…and you will need only 4 ingredients. Make sure you read my Ultimate Lemon curd recipe in here.
- Place lemon juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly. Whisking is important to avoid egg yolks from curdling
- Soak gelatin sheet into cold water
- After about 8-10 minutes the mixture starts to thicken like custard. I find the temperature at this stage is around 80C/176C
- Remove curd from the heat, mix in gelatin sheet and to be on the safe side, pour the cooked curd through a sieve so you will get rid of any potential egg bits in there
- With a rubber spatula mix in room temperature butter in small cubes one by one. Make sure that each cube of butter is fully incorporated before adding the next. If you have a blender, blend butter into curd, if not, make sure you fully incorporate it with your spatula
- Fold the zest in. Make sure you won´t leave the zest out, it will give so much flavour!
- Pour curd into a shallow container (so it will cool quicker) and place plastic wrap directly on top so it is touching the top of the curd. (This prevents skin forming on top.) The curd will continue to thicken as it cools in the fridge
- Use it for filling your Earl Grey macarons as soon as it sets. It will take a few hours
5. How to fill these Early grey macarons?
Finally, you nailed this Earl Grey macaron recipe, your lemon curd is set, it is time to fill your macarons!
Once you have the macarons shells baked and cooled, you are safe to remove them from the baking sheet. In case they ended up slightly different in their sizes (that happens, don´t worry), make sure you pair the similar sizes next to each other.
Filling macarons takes again some practise. The general rule is to pipe the filling onto one side of the macaron shell then press two shells together evenly so the filling will come out to the side but not more. How much filling do you need per macaron? It is impossible to give an exact amount here, you will see after filling one or two macarons whether you need more or less.
What happens after filling the macarons? Good news is that you are done with making macarons! Bad news is that you have to wait. Your Earl Grey macarons require about 12h aging time in the fridge, within this time frame the lemon curd filling will soften the shells. They can be eaten of course straight away but the texture will be rather hard, nothing like the beloved soft and chewy macaron texture.
6. How to decorate the Early grey macarons?
Decoration can really take macarons to the next level and the sky is the limit! In general, when decorating any cake, donut, macaron etc. it is worth to use ingredients and flavours you anyway included into your dessert, eg. I am using Earl Grey tea in here on top of yellow colored white chocolate.
You can decorate the top part of the macarons shells either before filling them or after. Melt some white chocolate in the microwave and color it (optional) with fat soluble yellow food coloring. No need to temper the chocolate however make sure the food coloring is fat soluble made to color chocolate as simple water based food coloring does not work with chocolate.
Grab a brush and paint some pattern on top of the macaron shell then dust with Earl Grey tea. Make sure you place the Earl Grey tea into the chocolate immediately after applying the painting (before chocolate set) otherwise they won´t stick to it.
Please note that this is just one idea of decoration, you can totally skip it or use your creativity and decorate your Earl Grey macarons according to your liking.
7. What tools are required to make macaros?
This Earl grey macaron recipe is relatively a low key activity in terms of equipment, you really don´t need a lot of fancy tools – instead, it is more about precision and practice.
You will need the following items:
Digital scale – For consistent, happy baking experience always measure your ingredients. This is absolutely a MUST
Rubber spatula – Every home baker needs a few good quality rubber spatulas, not just for this Earl grey macaron recipe but for every desserts where the recipe states “folding”. While making the almond paste make sure you use a flexible rubber spatula, with the help of that the paste will come together in a few seconds. Then while folding meringue into the marzipan paste, at the macaronage stage, rubber spatula will be again extremely important
Stand mixer – Macaron making is a multitasking process and a stand mixer will make your life easier while beating the meringue. I did make macarons few years ago with an electric hand mixer but it is about 1000 times easier and less risky with a stand mixer. I have a KitchenAid Classic and that works perfectly fine
Infrared thermometer gun or any other thermometer – Once you progress in your baking journey at some point you will need some thermometer to measure sugar syrup or any other ingredients that need to be on a certain temperature. You can buy it as cheap as a few euros / dollars or you can purchase a more advanced infrared versions that is a must to use for chocolate tempering. I love mine and can warmly recommend it: Infrared thermometer gun
Piping bag with a round nozzle tip eg. Wilton 2A Round nozzle tip – Nozzle tip is not mandatory in case you can cut your piping bag perfectly straight and pipe the macarons directly without nozzle, however piping bag is absolutely necessary to make macarons. Please note that no matter what piping bag you chose to purchase, practicing your piping technique is also a must. If you have never used piping bag before, perhaps it is a good idea to make any kind of cheap butter cream and practice first
2 Silicone baking mat or 2 trays with parchment paper – You anyway will need silicone baking mat for a lot of other desserts so I can warmly recommend to invest into 2-3 pieces. If it is not accessible for you, use parchment paper, it should still work for this macaron recipe! In case you use parchment paper to pipe the macarons on please make sure that your tray is flat.
Digital oven thermometer to check your REAL oven temperature – I would say this is non negotiable. So many of you message me with various baking problems and at least half of these issues can be contributed to inappropriate baking temp. In case of macarons, baking temp is one of the most important factors and being aware of your real oven temp is as important as measuring your ingredients properly
8. How to store these macarons?
Macarons normally stored in fridge in an air-tight container and their shelf life is rather a delicate matter.
Once these Earl Grey macarons are filled with the lemon curd, they need about 12h in the fridge for the shells to soften however with over time they will further soften and can become mushy. My reco is to make these Earl Grey macarons a day ahead so if you want to serve them on a Saturday afternoon tea, assemble them on Friday and they will have the perfect texture for Saturday.
Macarons can be also frozen, I don´t tend to do it but if you are making them in large batch, it might be a good idea.
More Macaron recipe ideas
Pistachio macaron – This Pistachio macaron is filled with my pistachio ganache that has the perfect color, deep nutty pistachio flavor without being overly sweet. The macarons are decorated with a super easy white chocolate & pistachio pattern, they can´t really get any more delicious and pretty!
Gold macaron – I prepared this Festive Gold macaron recipe with Caramelized white chocolate and Hazelnut filling as part of celebrating my blog´s first anniversary. This Gold macaron can be the perfect bite size treat for any special occasions or celebrations like birthdays, weddings, Christmas or New Year´s etc.
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RECIPE CARD – Earl Grey macaron with Lemon curd fillingPrint Pin Rate
- Small enough saucepan to measure sugar syrup correctly
- 125 g Almond flour finely grounded
- 25 g Earl Grey loose tea
- 150 g Icing sugar
- 55 g Egg whites room temp
- 120 g Granulated sugar
- 50 g Water
- 55 g Egg white room temp
- 30 g Superfine sugar
Lemon curd filling
- 200 g Lemon juice Freshly squeezed. Approx 5 lemons but measure it with a digital scale as the juice per lemon can greatly vary
- Zest of the lemons above
- 6 Egg yolk
- 280 g Granulated sugar
- 1 gelatin sheet 1 gelatin sheet = 1,7 g gelatin
- 200 g Unsalted butter room temp
- melted white chocolate
- fat soluble yellow food coloring
- Earl Grey loose tea
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Make the lemon curd filling
- Start by making the lemon curd as it needs to set in the fridge before using
- Place lemon juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly
- In the meantime soak gelatin sheet into cold water
- After about 8-10 minutes the mixture starts to thicken like custard (mixture will reach around 80C /176F) Remove from heat and mix in gelatin sheet
- Pour the cooked curd through a sieve
- Mix in room temperature butter in small chunks one by one, makes sure it is fully incorporated before adding the next butter chunk
- Pour curd into a shallow container and place plastic wrap directly on top so it is touching the top of the curd. Let it set few hours in the fridge
Earl Grey macaron shells
- Measure all your ingredients with a Digital scale and prepare all the tools you need at hand
- Properly clean your mixing bowl and whisk attachment by wiping them down with vinegar
- Pulse blend icing sugar, Earl Grey loose tea with almond flour for 5-10 seconds then shift them together. The mixture should be very fine powder like
- Move one of the 55g room temp egg white into your Stand mixer
- Start making the sugar syrup by boiling granulated sugar with water in a saucepan
- Star whisking the egg white on low / medium speed then gradually add the superfine sugar onto it
- Boil the sugar syrup until it reaches 118C-120C / 244-248F. Use a Infrared thermometer gun or any other thermometer to measure the correct temp
- By the time syrup reaches 118C-120C / 244-248F, the egg white & fine sugar mixture should be already reaching a consistency of somewhere between foamy and soft peak
- Once syrup on the right temp remove from heat. Keep the Stand mixer speed on medium and begin slowly pouring the syrup down on the side of the mixing bowl making sure that the syrup flows on the side only and does not get onto the whisk
- Increase Stand mixer speed to medium / high and continue whisking the meringue until it forms early stiff peaks meaning it is strong enough to hold its shape but not over whipped
- In the meantime mix the remaining 55g egg white into the almond flour & icing sugar mixture until it forms a paste, use a flexible Rubber spatula.
- Once meringue as well as almond paste ready, gently fold in meringue into the marzipan with the help of a Rubber spatula. Fold meringue in thirds, making sure that each third is fully incorporated before adding the next
- The first third is about loosening up the marzipan, the second third already working on the macaronage process and somewhat pressing the air out and the last third is fine tuning the consistency to the stage you need that is ribbon stage
- After adding the last third of the meringue make sure you check the consistency of the macaron batter every few seconds. When you lift the Rubber spatula over the mixture the batter should fall slowly forming a ribbon. Try to write number 8 with the ribbon, once the consistency allows to write the number 8, it is very likely that your macaron batter is ready
- Tap the baking tray onto the kitchen counter a few times to release any air bubbles then pop air bubbles out using a toothpick
- Rest the macarons on room temp for about 25-40 minutes depending on your kitchen temperature and humidy. Test by gently touching the macarons, it should feel dry on the touch and proper skin should form on the surface of them
- Pre-heat oven while macarons are drying. I recommend to bake the macarons 155C / 311F but I pre-heat my oven +20C / 68F more as when I open the oven door, the temp drops. Make sure you use a Digital oven thermometer to check your real oven temp
- Bake the macarons for 14-15 minutes, adjust if necessary to your oven
- Once macarons are done, remove them from the oven and cool them on a cooling rack but leaving them on the parchment or Silicone baking mat for 30 minutes. They are not supposed to come off the baking mat until they are properly cooled
- Once macaron shells cooled, remove them from the baking sheet. In case they ended up slightly different in their sizes, make sure you pair the similar sizes next to each other
Filling & Decorating
- Pipe lemon curd filling onto one side of the macaron shells then press two shells together evenly so the filling will come out to the side
- Decorate with melted and colored white chocolate and loose Earl grey tea
- Macarons require about 12h aging time in the fridge, within this time frame the filling will soften the shells.