I love Earl Grey tea and the wife can attest that I drink a cup most every morning, sometimes two. I buy Twinings because it has a lovely balance ... Earl Grey is a standard black tea flavored with bergamot which is extracted from the rind of the bergamot cirtrus fruit. It is slightly floral, tart, citrusy, spicy and pairs well with the blank canvas of a macaron.
Since Early Grey tea is a lovely light citrus flavor you could fill these macarons with most any flavor of buttercream, chocolate ganache, vanilla anything, citrus curd, whipped honey... you have lots of options. I went the buttercream route so I could amplify the Earl Grey flavor and added a dollop of lemon curd in the middle for a nice tang.
Cookie first!
Ingredients
100 grams egg whites
100 grams granulated sugar
105 grams almond flour
105 grams powdered sugar
2-4 earl grey tea bags*
*tea in the bags is more finely ground to start with, and lets be honest, it is what I always have on hand. Feel welcome to substitute loose leaf tea if that is what you have. If you like a more pronounced tea flavor use more, less pronounced use less.
Line two baking sheets with parchment, and prep a large piping back with a large round tip. I put the piping bag in a large cup so I can leave it standing to fill, much easier! If you aren't sure about your ability to pipe circles of the same size, trace circles on the parchment and then turn it over so the pencil is on the underneath side. They also make macaron templates you can use.
In a double boiler, whisk the egg whites and sugar until frothy and the sugar has completely dissolved. Transfer to the bowl of a stand mixture, and whisk until stiff peaks, start on low speed and gradually increase the speed.
While that whisks. Sift the powdered sugar, almond flour, and tea bag contents together. I used three tea bags. I sift a second time due to the inclusion of the tea to ensure all the large coarse bits are removed and to evenly distribute the tea through the mix.
Pour the sifted ingredients into the stiff whites. Fold the mixture gently until combined and the batter is glossy and has a thick flowing consistency. You can test by taking a small spoon of batter and putting it on the parchment, if it behaves by spreading a bit and then looking glossy and smooth on top you are ready. If not, fold a few more times and try again. It is super important not to overmix, you will get running batter and there is no going back from there.
Pipe onto the baking trays in small mounds. Leave the trays to dry for 30 minutes, longer if you live in a humid climate, you want them to be dry to the touch, this is what gives them a foot. (a foot is the little ruffle around the edge when they are baked).
While the cookies dry, make your buttercream and curd.
Ingredients
1 1/2 cup powdered sugar
4 tablespoons salted butter, room temperature
1/2 teaspoon vanilla extract
3-5 tablespoons milk
2 earl grey tea bags*
Put the tea in the milk for a few minutes to steep, then strain. Whisk the butter, vanilla, and 3 tablespoons milk. Add the powdered sugar. Add additional milk as needed to get a thick buttercream texture. Put in a piping bag with a round tip.
Ingredients
4 egg yolks
2/3 cup sugar
1 tablespoon lemon zest
1/3 cup fresh lemon juice
6 tablespoons salted butter
In a double boiler, whisk the egg yolks, zest, juice, and sugar. Continue to whisk while the mixture thickens ... Once thickened, remove from the heat and whisk in the butter. Spread on a cookie sheet or in a shallow pan and put in the fridge to firm up. Once cooled put in a piping back with a round tip.
Preheat the oven to 325 and bake the cookies for 16-18 minutes, turning the tray at least once. Remove from the often and allow to cool before assembling.
To assemble, pipe a ring of buttercream around the edge of one cookie, fill the center with lemon curd, and sandwich with a second cookie.
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