Earl Grey Tea Macarons 【Amanda's Little Kitchen】
Previously, I made rose-flavored macarons. After watching, you should all be familiar with the macaron routine, right? Today, I'll introduce one of my favorite flavors: Earl Grey tea. This macaron uses no food coloring and retains its natural tea color. It carries the distinctive bergamot aroma of Earl Grey tea, sweet but not cloying, naturally fresh ~
Ingredients
Steps
Prepare the baking tray and baking paper or silicone mat, draw 3cm circles on the baking paper, leaving gaps between each circle.
Mix almond flour and icing sugar, then further grind them using a food processor, sift them, and add a bit of salt.
Take the tea leaves from the Earl Grey tea bag, crush them, and mix them into the almond flour mixture for later use.
Separate egg whites from yolks, beat the egg whites with caster sugar until stiff peaks form.
Add half of the flour mixture to the egg whites, and fold gently until combined.
Pour the batter back into the remaining half of the almond flour mixture and continue folding.
Fold the batter until it reaches a smooth, thick consistency. When you lift the spatula, the batter should drip down intermittently, and any patterns on the surface should disappear within 30 seconds.
Fit a piping bag with a round nozzle about 1cm in diameter, and pour the batter into the bag.
Flip the baking paper with the drawn circles, and pipe the batter evenly within the circles. You should get about 30 macaron shells in total.
Gently tap the tray to release large air bubbles, and fix any small pits on the surface with a toothpick.
Let the batter dry at room temperature for about half an hour, or place it in the oven with the fan on at the lowest temperature (no more than 50°C) for about 10 minutes until a soft shell forms and the surface doesn't feel sticky to the touch.
While waiting for the macaron shells to dry, prepare the filling. Heat the cream in a small saucepan on low until it almost reaches a boil.
Add the Earl Grey tea bag and let it steep for 10 minutes before removing.
Add the white chocolate and allow it to melt.
Grate in the lemon zest, mix well, and let the filling cool.
Preheat the oven with the fan on to 160°C. Once you put the macarons in, immediately lower the temperature to 140°C and bake for 15 minutes. If your oven has no fan, set it to 150°C with top and bottom heat, preheat, and bake for 15 minutes.
Transfer the baked macarons along with the baking paper onto a cooling rack to cool completely.
Once fully cooled, pair the macaron shells two by two, pipe the Earl Grey white chocolate filling onto one, and sandwich it with the other. Seal them and let them rest in a cool place overnight for better flavor.