Earl Grey Infused Dark Chocolate Macarons

Lately, I've been on a Earl Grey frenzy. I love floral flavors such as jasmine, rose, and lavender; however, it wasn't until recently that I began to experiment with Earl Grey. The warm notes of bergamot in the black tea are so lovely I don't know why I didn't start sooner! Especially since my absolute favorite ice cream shop, Ici, in Berkeley, Ca serves up an amazing Earl Grey flavored scoop. Last week, I made these shortbread turned sandwich cookies and filled them with espresso ganache for a staff potluck. They were an absolute delight! Well, I don't have tea flavored shortbread sandwich treats for you today, but I do have something that may be a little bit better-- Earl Grey Infused Dark Chocolate Macarons.

Oh, hello, sweet tooth!

I made these a few days ago and they were actually a gift for the mother of one of my students in my class. She's an amazing mom who recently went the extra mile to help out in my classroom with something for our school's annual crab feed fundraiser. How do you thank a supportive working mother who has three kids (fabulous kids, by the way) that still finds the energy to put several long hours into work for a project for two fifth grade classes? I thought I would start with a present from my kitchen. That was the cue for these bite size indulgences to enter the picture-- ta da.

Macarons packed gently away in a glass jar and wrapped with a little bit of sparkle, rafia, and a sweet silk ivory flower. This was such an enjoyable "thank you" to make.

Earl Grey Infused Dark Chocolate Macarons
For detailed tips and helpful links see here.


100 g aged egg whites (aged= resting in an air-tight container in the fridge for 3-5 days)
1 tsp cream of tartar
28 g white granulated sugar
125 g finely ground almond meal (Bob's Red Mill makes a great one)
3 tbsp dutch processed cocoa powder
contents of 1 Earl Grey tea bag (about 1 tbsp)
225 g powdered sugar*
1 tsp real vanilla extract
1 serving of brewed Earl Grey tea

dark chocolate ganache (recipe follows)

Prepare two baking sheets lined with silicone mats (or parchment paper if you don't have these).

1. Combine and whisk together the almond meal, cocoa powder, Earl Grey tea leaves, and powdered sugar. Set aside.

2. Using a stand mixer with a whisk attachment, beat the egg whites on a low speed with the cream of tartar until the mixture becomes foamy (kind of like a bubble bath). At this point, slowly pour in the white granulated sugar as the mixer is running. Add the vanilla and increase the speed to medium; continue to beat the mixture until a smooth glossy meringue with soft peaks has formed (kind of like shaving cream). Be careful to NOT over beat and dry out your egg whites. 


3. Remove the bowl from your stand mixer and add 1/3 of the almond meal and powdered sugar mixture. Gently fold together just until everything is combined. Repeat with the next 1/3 of the dry ingredients and again with the final 1/3.

4. Prepare a pastry bag with a medium round tip (about 1 cm) and transfer the macaron batter into it. Pipe  straight down to make small circles into neat rows onto the prepared baking sheets. Be sure to leave about 1 inche between each macaron. Grab the ends of the baking sheet and, while holding it level, firmly tap it on the counter a few times to get rid of any air bubbles. Allow the macarons to rest on the counter for 30-60 minutes before baking.

5. Preheat the oven to 295 degrees F and make sure the racks are in the middle portion. Bake the macarons for 15-16 minutes, one sheet at a time. Do not open the oven door at all! Once they are finished, allow them to cool for a few minutes; Gently peel away the silicone mat while lightly pushing the macaron cookies off. Repeat with the remaining trays of macarons.

6. Once cooled, lightly brush the back side of each shell with a coating of brewed Earl Grey tea. Fill the macarons with the dark chocolate ganache (recipe as follows) by piping a small dollop onto the back side of one macaron shell and sandwiching it together with another. Repeat with the rest of the macarons. If not consuming right away, store them in an airtight container and keep them in the fridge.


Dark Chocolate Ganache

10 ounces dark chocolate, chopped or chips (60% cocoa content or higher)

1/2 cup heavy cream

1/2 tsp vanilla extract

1. Bring the heavy cream to a low boil in a small sauce pot on medium heat-- stir often to avoid cream from burning.

2. In a medium mixing bowl, pour in the chocolate and cream. Use a whisk to mix everything together until the chocolate becomes glossy and smooth.  Stir in the vanilla. Allow the ganache to cool for 6-10 minutes before piping onto the macaron shells. 

*3. If you have leftover ganache, stick it in the refrigerator and make truffles! :)