Description
Experience the delicate elegance of Earl Grey Macarons paired with a tangy and smooth lemon curd filling. These airy French macarons boast subtle floral notes from Earl Grey tea infused into the shells, complemented perfectly by a vibrant, luscious homemade lemon curd. Ideal for special occasions or a refined treat, this recipe offers detailed steps for creating bakery-quality macarons with a beautiful balance of flavors and texture.
Ingredients
Macaron Shells
- 125 g Almond flour (finely ground)
- 25 g Earl Grey loose tea
- 150 g Powdered sugar
- 55 g Egg whites (room temperature, divided)
- 120 g Granulated sugar
- 50 g Water
- 30 g Superfine sugar
Lemon Curd Filling
- 200 g Lemon juice (freshly squeezed, approx 5 lemons, measured by scale)
- Zest of the lemons used above
- 6 Egg yolks
- 280 g Granulated sugar
- 1 Gelatin sheet (1.7 g)
- 200 g Unsalted butter (room temperature, cut into small chunks)
Decoration
- Melted white chocolate
- Fat soluble yellow food coloring
- Earl Grey loose tea for garnishing
Instructions
- Prepare the Lemon Curd: Place the lemon juice, egg yolks, and granulated sugar in a heatproof bowl over simmering water (double boiler). Whisk constantly on medium-high heat until the mixture thickens to a custard-like consistency, reaching around 80°C (176°F), about 8-10 minutes.
- Soften Gelatin: Meanwhile, soak the gelatin sheet in cold water until soft.
- Incorporate Gelatin: Remove the lemon curd from heat once thickened and stir in the softened gelatin sheet until fully dissolved.
- Strain and Butter Addition: Pour the curd through a fine sieve to remove zest and any solids. Gradually mix in room temperature butter in small chunks, ensuring each piece is fully incorporated before adding the next.
- Chill the Curd: Transfer the lemon curd to a shallow container and cover directly with plastic wrap touching the surface to prevent skin formation. Refrigerate for at least 6 hours to fully set.
- Prepare Dry Ingredients for Macarons: Pulse blend powdered sugar, Earl Grey loose tea, and almond flour together for 5-10 seconds to create a fine powder. Sift the mixture together and set aside.
- Prepare Meringue Base: In a clean bowl, place 55 g of room temperature egg whites. Start boiling sugar syrup by combining granulated sugar and water to reach 118-120°C (244-248°F), using a thermometer for accuracy.
- Whisk Egg Whites: Begin whisking the egg whites at low to medium speed, gradually adding superfine sugar until frothy and soft peaks start to form.
- Incorporate Sugar Syrup: Once syrup reaches temperature, slowly pour it down the side of the mixing bowl (away from the whisk) while increasing the mixer speed to medium-high. Continue whisking until meringue forms early stiff peaks robust enough to hold shape.
- Combine Egg White with Dry Mix: Mix the remaining 55 g egg whites into the almond flour and powdered sugar mixture to form a smooth paste using a rubber spatula.
- Macaronage - Fold Meringue: Gently fold the meringue into the almond paste in three additions. The first loosens the paste, the second starts the macaronage and expels some air, and the third fine-tunes the batter to the ribbon stage—when batter falls slowly and can be shaped into a flowing figure 8.
- Pipe Macarons: Transfer batter to a piping bag fitted with a round nozzle. Pipe uniform sized rounds onto silicone mats or parchment paper, leaving room for spread.
- Remove Air Bubbles: Tap the baking tray on the counter to release trapped air and pop remaining bubbles with a toothpick.
- Dry Macaron Shells: Let piped shells rest at room temperature for 25-40 minutes until they form a dry skin and are no longer tacky to touch.
- Preheat Oven: Preheat the oven to 155°C (311°F), adjusting for oven heat loss with a digital thermometer to ensure precise temperature.
- Bake Macarons: Bake for 14-15 minutes. Remove from oven and cool on the baking mat on a cooling rack for 30 minutes. Do not remove shells from mats until fully cool.
- Pair and Fill: Match shells of similar size and pipe lemon curd onto one shell. Sandwich with another, gently pressing to let filling slightly ooze out.
- Decorate: Use melted, colored white chocolate and sprinkle with Earl Grey loose tea to decorate the macaron tops.
- Mature and Store: Let assembled macarons age in the fridge for about 12 hours for filling to soften the shells and enhance flavor. Store refrigerated.
Notes
- Ensure all weighing is precise using a digital scale for successful macaron texture.
- Room temperature eggs allow better incorporation and meringue stability.
- Make sure to properly form the macaron skin during drying to avoid cracking during baking.
- The ribbon stage in the batter is critical; under or over-mixing affects shell smoothness and rise.
- Resting time and oven temperature adjustments may vary depending on kitchen humidity and oven performance.
- The lemon curd requires ample chilling to set properly before using as filling.
- Allow macarons to mature in the fridge to improve texture and flavor melding.
