Earl Grey Macarons

Ingredients

Earl Grey tea leaves

1 tablespoon, finely ground

Granulated sugar

1/4 cup

Almond flour

1 cup

Powdered sugar

1 1/2 cups, sifted

Egg whites

3 large, at room temperature

Salt

1/4 teaspoon

Unsalted butter

1/2 cup, softened

Earl Grey tea leaves (for buttercream)

1 teaspoon, finely ground

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a blender, combine the finely ground Earl Grey tea leaves and granulated sugar until the mixture is a fine powder. This enhances the tea flavor and ensures a smooth macaron.
3. In a medium bowl, mix the tea-sugar mixture with almond flour and 1 cup of sifted powdered sugar. Whisk together to combine and aerate the dry ingredients.
4. In a separate large bowl, beat the egg whites with salt using an electric mixer until stiff peaks form. This is crucial for achieving the perfect macaron texture.
5. Gently fold the dry ingredients into the whipped egg whites using a spatula. Be careful not to deflate the mixture; it should be smooth and glossy.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them 1 inch apart.
7. Tap the baking sheets lightly on the counter to release any air bubbles and help the macarons settle.
8. Bake in the preheated oven for 15 minutes, or until the macarons are firm and have formed a slight 'foot'. Allow them to cool completely on the baking sheets before removing.
9. For the buttercream, beat the softened unsalted butter until creamy. Gradually add the remaining powdered sugar and the finely ground Earl Grey tea leaves, mixing until smooth and fluffy.
10. Once the macarons are cool, spread or pipe a generous amount of Earl Grey buttercream onto the flat side of half of the macaron shells. Top with the remaining shells to create sandwiches.
11. Let the macarons sit for at least 24 hours in the refrigerator before serving; this allows the flavors to meld and the texture to improve.