Earl Grey Macaron Filling

Updated at: Mon, 27 Nov 2023 17:21:37 GMT

Step 1

You can use a different flavor of tea if you would like.

Step 2

Feel free to add more Earl Grey to the infused milk, if you would like a more pronounced Earl Grey flavor, you can even double the amount indicated in the recipe.

Step 3

When making the Earl Grey Custard, I add a bit more milk before I infuse it with the tea, this way, I will have some Earl Grey infused milk to use in the buttercream frosting, enhancing the Earl Grey flavor in the filling.

Step 4

I usually don’t freeze macarons with jam, curd, or custard filling, however, we are adding enough cornstarch to make this custard very thick, which will help in keeping the macarons from getting soggy.

Step 5

Start by sifting the powdered sugar, and set it aside.

Step 6

Now, cream the butter in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.

Step 7

With the mixer off, add the powdered sugar to the bowl.

Step 8

Turn the mixer on low to incorporate the powdered sugar with the butter.

Step 9

Once you see no streaks of dry powdered sugar, cream mixture on medium high for one minute.

Step 10

Add vanilla extract and milk. Mix to combine.

Step 11

If the buttercream is too runny, add a bit more sifted powdered sugar in. If the buttercream is too stiff, add a bit more milk, by the teaspoon, until you achieve the desired consistency, which should be firm, but not stiff, and should also be creamy and smooth.

Step 12

This frosting will store well in the fridge for up to 5 days, covered.

Step 13

Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, because otherwise, the surface will dry out and get hard.
To decorate the macarons, I drizzled some white chocolate and sprinkled some crunched Earl Grey Tea leaves on top.

Step 14

Place the milk in a small saucepan, and bring the mixture almost to a boil, over medium heat.

Step 15

Remove the milk from the heat and add the earl grey tea leaves, or tea sachet to the milk. Let the tea infuse for 10 minutes with the milk. Discard the tea leaves or sachet.

Step 16

Remove 2 tbsp of the infused milk and set aside to use in the buttercream later on.

Step 17

To the remaining 1/2 cup of infused milk, add 2 tbsp of sugar, and place it back in the heat. As soon as the sugar dissolves, remove the mixture from the heat. Meanwhile, in a bowl, whisk the yolk, the remaining 1 tbsp of sugar, and the cornstarch together until the mixture is lightened in color.

Step 18

Slowly add just a couple of tablespoons of the hot milk and sugar mixture to the yolk, while whisking.

Step 19

This is called tempering the eggs, and it’s done so that the eggs won’t cook as you add the hot liquid to it, which is why we add only a little bit at a time. Once the first bit of milk has been whisked with the eggs, add a bit more, and do this until all the milk has been added to the yolk. Return the mixture to the saucepan, through a fine mesh sieve, so any bits of cooked egg will be left out. Place the pan over medium heat and begin to stir with a spatula or wooden spatula. Stir the mixture vigorously while cooking.

Step 20

Don’t stop stirring at any point, or the eggs will cook on the bottom of the pan.

Step 21

Cook the cream for a few minutes. First it will start to look lumpy, and slowly, as you keep stirring, it will thicken and smooth out, becoming a rich and silky custard.

Step 22

When that happens, remove from the heat immediately, stir the butter in, and transfer the cream to a small bowl. Cover it with a piece of plastic wrap directly on top of the cream, so it doesn’t form a skin as it cools down. Place the cream in the fridge for a couple of hours until completely chilled.

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