Experience a delightful fusion of flavors with this Earl Grey Tea Macarons, featuring a luscious Orange-Infused White Chocolate Ganache. These elegant French confections have been given an American twist, combining the aromatic allure of Earl Grey tea with the zesty charm of orange-infused white chocolate.
You guys know just how much I love tea, so infusing a macaron with it seems like the most logical thing to do right? Right.
I love macarons, I think they are massively feared and have an unfair reputation of being so hard to make, that most people never try and miss out on their wonderful sweet chewiness!
If you’ve never made macarons before, please read my “How To – French Macarons” post, which details everything you need to know as you go through the process.
It’s a complete guide that will help you with everything from ingredients to how to mix the batter.
You will love how fragrant these macarons are, even if you aren’t a tea lover.
More than anything you get a beautiful orange flavor from the tea and the zest which infuses the white chocolate ganache.
Oh my goodness this ganache, it’s so smooth and creamy and yes zesty and fruity!
I’m not normally the biggest white chocolate fan, but give me a bowl of this and a spoon and I could get on board with that…
The cream is lightly infused with tea and orange zest before being poured over the chocolate and stirred to create a beautiful glossiness.
These macarons are the sweetest, loveliest treat that you just have to try!
Macaron Template – PDF to download and print
Earl Grey Tea Macarons with Orange Infused White Chocolate Ganache
Ingredients
For the Macaron Shells
- 4.2 oz powdered sugar icing or confectioners sugar
- 3.5 oz almond meal ground meal
- 1.4 oz sugar caster
- 2 eggs whites
- 1 tea bag earl grey
For the White Chocolate Ganache Filling
- 150 ml heavy cream double cream
- 7 oz white chocolate
- 1 tea bag earl grey
- 1 orange zest
Instructions
Please read my How To – French Macarons post before starting for detailed instructions on what to expect at each stage of the process.
- Sift together the almond meal and icing sugar so that you have a fine mixture. Open the tea bag and pour the contents into the dry ingredients and mix.
- Either using a free stand mixer or an electric hand whisk (you can use a manual whisk if you are brave!!) whisk the egg whites until they are frothy. At this point add the caster sugar and continue whisking until you have glossy stuff peaks. If you are adding any food coloring make sure it is gel coloring and add just before you have stiff peaks.
- Add the egg whites to the bowl with the ground almonds and fold in gently using a spatula. Regularly scrape down the bowl. Keep folding until the batter has a soft consistency and drops off the spatula and just sinks back into the batter in the bowl.
- Place the batter in a piping bag with a round nozzle attached. Line a baking tray with parchment paper and pipe even circles onto the paper. If you would like a guide, you can download and print off my Macaron Template. Place it underneath the parchment paper and remove before putting in the oven.
- Leave the piped macarons in a cool dry place to dry for anywhere between 30 minutes to two hours. This will depend on the heat and humidity where you are.
- While the shells are drying, preheat the oven to 302°F (150°C). After they are dry bake for 15-16 minutes. Allow to cool on a cooling rack for a few minutes until the shells easily peel away from the paper. Allow to cool completely.
- While the shells are cooling, chop the chocolate into small chunks and place in a heat proof bowl. In a saucepan, place the cream, orange zest and the contents of the earl grey tea bag and heat on a low heat until the cream is just simmering. Pour the cream over the chocolate through a sieve to catch the tea leaves and pieces of zest. Stir thoroughly then leave to cool for 20 mins. After cooling whisk the ganache vigorously to help it thicken. Place in a piping bag and chop the corner off.
- Pipe onto half the macaron shells, then sandwich with the other shells.
- Ideally, put the macarons into an airtight container and keep in the fridge overnight. This allows the shells to absorb some of the moisture from the ganache, and get a nice chewy center.
- These freeze well for up to 3 months. Simply take them out of the freezer about an hour before you want to eat them and let them come to room temperature.
Hi Lauren,
Love your blog!! Thanks for tips. Check out how my earl grey macarons turned out https://youtu.be/duNq06gcVLU
Those are amazing! I love your video!! Your blog is gorgeous, so clean and white – just my style! I love the idea of using honey in the filling of the macarons too! Thank you for the lovely comment :)
I have always wanted to try macarons (these sound amazing, I LOVE Earl Grey) but I am deathly allergic to nuts. Can you think of something I could use in place of the almond meal?
Oh no I’m so sorry to hear that, that must be awful! Unfortunately I don’t have a recipe, macarons are a traditional french baked good based on almond meal. I found this recipe – https://www.howtocookthat.net/public_html/macaron-substitute-almond-flour/ – but I’ve never tried it out so I couldn’t say if it will work. Maybe you could try using that for the shells and then make the filling from this recipe? Thanks so much for your lovely comment :)
I LOVE macarons. And tea. And this looks and sounds amazing.
I really want to try to make macarons but I fear I’d be horrible at it and so disappointed. Now I want some, though. :)
Hey Andrea! Definitely give it a go. I think if you just take it one step at a time and know what to look for you’ll be ok! Did you see my “How To – Macarons Detailed Guide” post? It’s quite a long read but I think it should tell you everything you need to know to get started with this recipe! Let me know if you try them!
Your recipe kicked me into action to finally try making macarons! I loved the Earl Grey and orange combination; following your instructions was so easy and my macarons came out great! I think I’ll be making a lot of them from now on!
That makes me SO happy :D I am SO glad you liked them and you found it easy to follow!! I hope you get to enjoy eating them all now!
So pretty! Your macarons always look so good. The flavours sound wonderful too :)
Jennie xx
Thank you Jennie! I do enjoy a good macaron :)
I definitely have got the macaron bug right now – I’ve made three different batches this week. Definitely need to try out your earl grey tea macaron flavour, they sound divine.
Thank you so much Thalia! I totally know what you mean with the bug, once I get into it I seem to make like 5 batches at once haha!
These look amazing! I love earl grey and orange together, and the infused ganache sounds so good :) x
Thank you! I think Earl Grey just loves citrus!