Name: London Fog Dark Chocolate Macarons Recipe
Prep time: 30 min
Cook time: 11 min
Total time: 1 h 26 min
Cuisine: French
Ingredients: 76 g (⅓ cup + 1 teaspoon) Granulated Sugar; 90 ml (About 3 egg whites) Room Temperature Egg Whites; 80 g (¾ cup + 1 tbsp) Almond Flour, Blanched; 150 g (1 ¼ cup) Confectioner’s Sugar, Powdered Sugar; Gel Food Coloring, optional; 100 g (⅓ cup + 1.5 tbsp) Heavy Cream; 5 g Earl Grey Tea; Whole Milk, as needed; 32 g (1.5 tbsp) Honey; 175 g (1 cup) Dark chocolate, Roughly Chopped; 25 g (2 tbsp) Unsalted Butter, room temperature

Ingredients

For the Macarons:

76 g (⅓ cup + 1 teaspoon) Granulated Sugar
90 ml (about 3 egg whites) Room Temperature Egg Whites
80 g (¾ cup + 1 tbsp) Blanched Almond Flour
150 g (1 ¼ cups) Powdered Sugar (Confectioners’ Sugar)
Gel Food Coloring (optional)

For the London Fog Dark Chocolate Ganache:

100 g (⅓ cup + 1.5 tbsp) Heavy Cream
5 g Earl Grey Tea
Whole Milk (as needed)
32 g (1.5 tbsp) Honey
175 g (1 cup) Dark Chocolate, roughly chopped
25 g (2 tbsp) Unsalted Butter, room temperature

Instructions

Step 1: Line baking sheets with parchment paper and prepare piping bags fitted with small round tips. Trace 1-inch circles on parchment to use as a piping template if desired.

Step 2: Start whisking the room temperature egg whites in a stand mixer on medium speed. As they foam, slowly add granulated sugar and continue whisking until stiff peaks form, about 3-4 minutes. Add gel food coloring if using and whisk briefly to combine.

Step 3: While the meringue is whipping, pulse almond flour and powdered sugar together in a food processor for one minute. Sift the mixture through a fine sieve into a large bowl.

Step 4: Pour the dry ingredients onto the meringue and fold gently using a spatula. Rotate the bowl and fold until the batter flows slowly and smoothly off the spatula, creating a ribbon effect. Avoid overmixing to prevent runny batter.

Step 5: Transfer the batter to the piping bag and pipe circles onto the prepared parchment paper. Tap the trays firmly on a flat surface to release air bubbles and gently pop any remaining bubbles with a toothpick.

Step 6: Allow the shells to rest at room temperature for about 30 minutes, until the tops are dry to the touch.

Step 7: Preheat the oven to 310°F (155°C). Bake macarons for 9 minutes, then rotate the tray and bake for an additional 2 minutes.

Step 8: Remove from the oven and allow shells to cool completely on the baking sheet before peeling them off the parchment.

Step 9: For the ganache, bring the heavy cream and Earl Grey tea to a boil in a saucepan. Remove from heat, cover, and steep for 15-30 minutes depending on desired strength.

Step 10: Strain the cream through cheesecloth, squeezing to extract all liquid. Weigh the cream and add whole milk if needed to reach 100 g total.

Step 11: Heat the infused cream with honey until just boiling, then pour over chopped dark chocolate. Stir until melted and smooth.

Step 12: Stir in unsalted butter and blend ganache with an immersion blender until fully incorporated and smooth. Let cool completely before assembling.

Step 13: Pair matching macaron shells. Pipe ganache onto one shell and sandwich with the other. Repeat with remaining shells.

Tips & Variations

Prepare all ingredients and equipment in advance to streamline the process and improve success.

Use a piping template for uniform macaron shells.

An oven thermometer ensures precise baking temperature for perfect shells.

Weigh ingredients carefully using a kitchen scale for consistent results.

Let filled macarons rest overnight in the fridge for the best texture and flavor.

Experiment with different food coloring shades to customize your macarons.

FAQs

Can I use regular tea instead of Earl Grey?

While you can use other teas, Earl Grey’s distinctive bergamot flavor complements the dark chocolate beautifully. Substituting may change the flavor profile noticeably.

How can I tell when the macaron batter is mixed properly?

The batter should flow slowly off the spatula and form a ribbon that rests on the surface before sinking back in. It should neither be too thick nor too runny to pipe well without spreading excessively.