Indulge in the delicate flavors of Earl Grey tea and cassis liqueur with these exquisite macarons. They are a perfect combination of floral and fruity notes, making them a delightful treat for tea and dessert lovers alike.
Ingredients: 100g almond flour. 100g powdered sugar. 2 Earl Grey tea bags. 2 large egg whites. 35g granulated sugar. Purple food coloring optional. For the filling:. 100g unsalted butter, softened. 200g powdered sugar. 2 tbsp cassis liqueur.
Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. Cut open the Earl Grey tea bags and empty the tea leaves into the almond flour. Mix well and sift the mixture into a bowl. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat. Beat until stiff peaks form. Add purple food coloring if desired. Gently fold the almond flour-tea mixture into the egg whites until the batter is smooth and has a ribbon-like consistency. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheet, spacing them about 1 inch apart. Let the macarons rest for 20-30 minutes until they develop a skin on the surface. Bake in the preheated oven for 12-15 minutes, or until the macarons have risen and set. Remove from the oven and let them cool completely on the baking sheet. While the macarons are cooling, prepare the filling. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cassis liqueur, beating until smooth and fluffy. Once the macarons are completely cooled, pair them up by size and sandwich them together with a dollop of the cassis filling. Store the Earl Grey Cassis Macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld together. Serve and enjoy these delightful macarons!
Prep Time: 45 minutes
Cook Time: 15 minutes
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