First made these Earl Grey and Honey macarons for my Shakespeare in the Park picnic a couple of years ago because I thought it was appropriate to have some hint of tea when watching an English play. It's still one of my favourite recipes! === Macaron Shells (makes about 20-25 macarons, i.e. 40-50 shells) 90g aged egg whites 120g almond flour, sifted 120g icing sugar, sifted 1 sachet Earl Grey tea 120g caster sugar 35g water 1. Mix half of the egg whites (45g) with the almond flour, icing sugar, and Earl Grey tea leaves until you get a paste. 2. Cook the caster sugar and water in saucepan with minimal stirring until mixture reaches 115’C. 3. Start to whisk the rest of the egg whites with balloon whisk until it becomes foamy. When sugar mixture reaches 120’C, turn up the beater to max speed and add the sugar mixture into the egg whites in a thin stream. Continue to beat until you get a thick glossy meringue, and mixture has cooled down, about 5-8min. 4. Switch to a paddle beater (I use the K-beater on my Kenwood mixer) and scrape down the meringue off the sides of the bowl. Add in half of the almond paste and mix on min speed until combined and batter gently ‘relaxes’ when beater is turned off. Scrape down the bowl again and add the remaining almond paste. Mix till combined. 5. Spoon into piping bag and pipe onto baking sheets (I prefer using silicone mats). Tap sheet to remove air bubbles and leave to dry in a dehumidified environment for about half hour until macarons do not stick to your finger when touched. 6. Bake at around 150’C for about 15min. Cool and fill with buttercream. === Earl Grey and Honey Buttercream (should be more than enough for 20-25 macarons) 80g sugar 25g water 1 egg 1 yolk 160g soft butter 1-2 sachet Earl Grey tea 2-3 tbsp honey 1. Boil sugar and water together until 120’C. 2. Whisk egg and yolk together until lightened, stream in the hot sugar mixture and whisk on high speed until glossy and cool. 3. Whisk butter till fluffy and and mix into meringue. 4. Mix in Earl Grey tea and honey till combined. 5. Pipe onto cooled macaron shells. Chill in fridge for 24h before eating
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