Description
Experience the delightful fusion of the classic London Fog tea and rich dark chocolate in these elegant French macarons. Perfectly crisp on the outside with a smooth, creamy London Fog infused ganache center, these macarons are a sophisticated treat for dessert lovers and tea aficionados alike.
Ingredients
Scale
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) Almond Flour, Blanched
- 150 g (1 ¼ cup) Confectioner’s Sugar, Powdered Sugar
- Gel Food Coloring, optional
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
- Prepare Equipment and Parchment: Line baking sheets with parchment paper printed with 1-inch diameter circles as piping templates and set up piping bags with small round tips.
- Make Meringue: Whisk egg whites in a stand mixer at medium speed until foamy, then gradually add granulated sugar. Increase speed to medium and whisk for 3-4 minutes until stiff peaks form. Add optional gel food coloring and whisk briefly to incorporate.
- Prepare Dry Ingredients: Pulse almond flour and powdered sugar in a food processor for one minute, then sift into a large bowl to remove lumps and aerate.
- Macaronage (Folding): Pour dry mixture into meringue and gently fold with a spatula, rotating the bowl, until batter flows slowly off the spatula and settles back smoothly without overmixing.
- Pipe Macaron Shells: Transfer batter to piping bag and pipe circles onto prepared parchment paper. Firmly tap the baking tray on a flat surface to remove air bubbles. Use a toothpick to pop any visible bubbles if necessary.
- Rest Shells: Let shells rest at room temperature for approximately 30 minutes or until a dry skin forms on the surface to prevent cracking during baking.
- Bake Macarons: Preheat oven to 310°F (154°C). Bake for 9 minutes, rotate tray, then bake for an additional 2 minutes. Macarons are done when tops barely move when touched but feet are set.
- Cool Shells: Remove macarons from oven and cool completely before attempting to peel from parchment paper.
- Infuse Cream for Ganache: Heat heavy cream and Earl Grey tea in a saucepan to boiling, then remove from heat and cover. Let steep for 15-30 minutes to desired flavor intensity.
- Strain and Adjust Cream: Strain cream through cheesecloth, squeeze tea leaves for maximum flavor, then weigh the cream again. Add whole milk if necessary to return to 100 g.
- Make Ganache: Heat infused cream with honey to a slight boil, then pour over chopped dark chocolate. Stir to melt the chocolate completely.
- Incorporate Butter and Blend: Add unsalted butter to the warm chocolate mixture and use an immersion blender until smooth and fully combined. Allow ganache to cool completely.
- Assemble Macarons: Match macaron shells and pipe a circle of ganache onto one shell, then sandwich with the matching shell. Press gently to adhere.
Notes
- Mise en place: Prepare all ingredients and equipment before starting to ensure a smooth baking process.
- Use a piping template for consistent macaron sizes around 1 inch diameter.
- Use an oven thermometer to maintain accurate baking temperature for perfect results.
- Weigh ingredients precisely with a kitchen scale as accurate measurements are critical for macarons.
- Store finished macarons in an airtight container in the fridge overnight for the best texture before serving.
- Freeze unfilled macaron shells in airtight containers for up to one month for future use. Thaw at room temperature for 10-15 minutes before filling.
- Filled macarons are best consumed within 3 days if refrigerated.
- Practice makes perfect—don’t be discouraged by initial challenges; experimenting with flavors and technique improves results.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: London Fog Macarons, Dark Chocolate Macarons, Earl Grey Tea Macarons, French Dessert, Tea Infused Macarons, Homemade Macarons, Macaron Recipe
