Earl Grey Macarons (shells)

Name: Earl Grey Macarons (shells)
Cuisine: European, French, Mediterranean
Ingredients: 4 oz Aged Egg Whites; 3.5 oz granulated sugar; 4 oz super fine almond flour; 7 oz powdered sugar; 2-3 bags of earl grey tea; 2-3 drops Teal AmeriColor SoftGel Paste (food coloring); .125 teaspoon cream of tartar; Parchment paper cut to size of baking sheets; Rubber spatula; 2 large heavy baking sheets; 16 in piping bags; Sieve, drum; Kitchen scale for measuring; Wire cooling rack; Large mixing bowls

15 steps

This recipie only includes making earl grey flavored macaron shells. Can be paired with any filling, my preferred filling is lemon flavored French butter cream (keep your egg yolks for it!) - if you don’t have a stand mixer, you can use a hand mixer with whisk attachment for the meringue - measuring ingredients is key - save your egg yolks because they can be used in a filling.

Updated at: Thu, 17 Aug 2023 12:46:18 GMT

Ingredients

15 servings

For the Shells

4 ozegg whites

aged

3.5 ozgranulated sugar

4 ozalmond flour

super fine

7 ozpowdered sugar

2bags of earl grey tea

2 dropsteal food coloring

softgel paste

125 teaspooncream of tartar

Tools / Supplies

parchment paper

cut to size of baking sheets

Instructions

Prep Ingredients

Step 1

In a food processor with a metal blade, process powdered sugar, Almond flour, and earl grey tea for about 30 seconds

Step 2

Sift mixture into another bowl with the drum sieve. Try to only allow for no more than 1/2 teaspoon of waste. Set aside.

Make Meringue

Step 3

Add egg whites and cream of tartar to completely dry and grease free bowl of stand mixer or large bowl if using a hand mixer

Step 4

Whip on medium speed until foamy

Step 5

Gradually add granulated sugar, being careful to not let the sugar stick to the sides of the bowl. Use spatula to gently scrape down if needed. (Speed 4 on kitchen aid mixer) about 3 minutes

Step 6

Once all sugar has been incorporated, increase speed to high (7 on kitchen aid mixer) and continue to whip until stiff, glossy peaks form. (3-6 minutes). The whisk will hold a large clump and you should be able to turn it upside down to see stiff little peaks. Beat one minute at a time on high once you get close. Careful not to overbeat or underbeat

Step 7

Make sure to get all the meringue out from the whisk too.

Macaronage

Step 8

Gently incorporate 1/3 of the almond/sugar mixture into the meringue by folding in with a rubber spatula (scrape spatula around the outside of the bowl, then cut through the middle and repeat until just incorporated)

Step 9

Add the remaining almond/sugar mixture into the meringue and continue to fold with the spatula, in the same motion.

Step 10

Smear batter up sides of bowl and fold back into center, continuing to mix until batter becomes shiny and has consistency of slow moving lava.

Step 11

Transfer to piping bags. You can use a 1/2 in tip or cut the end of the bag

Step 12

Pipe onto parchment paper on the baking sheets, keeping a couple inches apart. You can use a stencil to help keep uniformity.

Step 13

Give each baking sheet a firm tap on the counter to remove air bubbles

Step 14

Preheat oven to 300F, convection. Allow macarons to sit for 25-40 min until they develop a skin. You can test this by lightly touching to see if your finger makes a dent. If it does not, then they are ready

Step 15

Put baking sheets in the oven for 18-20 minutes, rotating half way through