Earl Grey Macarons

Macarons Shells

1. Pre-heat oven to 300ºF.
2. Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
3. In a separate bowl, sift the icing sugar and almond flour together
4. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
5. In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
6. Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
7. Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVER BEAT.
8. Once done, pour all the almond flour and icing sugar mixture into the egg whites.
9. With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.
10. Prepare a baking sheet with a silicone baking mat with a macaron template.
11. Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
12. Pour batter into the bag.
13. Pipe circles onto the prepared baking sheet. You should get about 40-60 circles
14. Once piped, rap the sheet on the counter to release all the air bubbles. Use a cookie scribe or toothpick to remove any smaller bubbles.
15. Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.
16. Bake in the oven, at 300°F for 12-13 minutes.
17. Check for doneness, by wiggling the shell. Shells are done when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
18. Cool the shells in the tray.

Earl Grey White Chcoolate Ganache Filling

1. Add 1/4 cup of boiling water to a cup along with 1-2 tea bags of earl grey tea, or 1 tablespoon of loose leaf tea.
2. Set aside for at least 10 minutes, remove the tea.
3. Melt the white chocolate in the microwave, heating it in 30 second intervals stirring between each. It took 1 minute in my microwave.
4. Whisk the tea into in the white chocolate until smooth. It will look gloopy at first, but will come together in a few minutes.
5. Store in the fridge to cool/harden a little for about 2 hours.
6. Whip the ganache to make it light and fluffy or use as is.

Assembly & Decorate

1. Once cool, remove macaron shells from the baking tray and pair similar-sized shells together to form the cookie sandwiches.
2. Pipe in about 1-2 teaspoons of earl grey white chocolate filling onto half the shells.
3. Carefully sandwich the cookie with its pair. Repeat to assemble all the cookies
4. To decorate, melt 2 tablespoons of white chocolate chips, and transfer to a pastry bag or ziploc bag.
5. Drizzle over the top of the macarons, then add sprinkles, while the chocolate is still wet.
6. Macarons taste best when they've rested in the fridge for a day. Once all the cookies are assembled, store the macarons in the fridge for at least 24 hours to mature. Remove from fridge 20 minutes before serving.