These were so good. I barely shared them. The shells are crunchy, chewy, and delightfully floral. The black tea in the buttercream balances out the flowery pink macaron shells.
It took me three tries to make presentable macarons. Luckily, I learned from each failure. The first time I made them, I didn’t rest the macarons before putting them in the oven. Big mistake. I made hollow, crunchy macarons, that wouldn’t come off my parchment paper. Everything ended up in the trash. So, I highly recommend letting your macarons chill out on your counter for a bit before popping them in the oven. It actually matters a lot. Apparently.
The next thing I had to master was macaron piping. I tried to pipe in little swirls at first, which led to uneven lumpy macarons. Several youtube videos later, I learned that making little puddles of meringue with the piping bag straight up and down was the correct method. Also, pulling to the side when finishing each macaron, so the little ‘peak’ of meringue more easily falls over during baking. I also highly recommend a stencil of some sort for uniform macarons.
In regards to making candy colored macarons, more is more when it comes to food coloring. Colors tend to dull in the oven, so overcompensate if you want really bright cookies. Lastly, these cookies get better after a night in the fridge. They become chewier, and the flavors kind of settle out in a pleasing way.
1 Cup Powdered Sugar
3/4 Cup Almond Flour
2 Egg Whites, Room Temperature
Pinch Cream of Tartar
1/4 Cup Granulated Sugar
1 Tablespoon Rose Extract
Pink Food Coloring
- Preheat oven to 375 degrees fahrenheit.
- Whisk together almond flour and powdered sugar until well combined, and then sift to eliminate any clumps. Set aside.
- Using an electric beater or mixer on a medium setting, whip egg whites until a bit foamy.
- Add cream of tartar, and continue mixing until gentle peaks form.
- Add in sugar, and rose extract, and mix on high setting until very stiff peaks form. A minimum of 8 minutes.
- Add in food coloring and whip to combine, for intense color use ample amounts.
- Sift flour mix over top of whipped mixture, and then using a rubber spatula gently fold together until the mix is smooth, even in texture, and glossy.
- Transfer mixture to a piping bag, with a medium size opening( 1/2-3/4″).
- Carefully pipe small rounds(3/4-1″)on to parchment lined baking sheets.
- Give baking sheet a few sturdy taps on the bottom to encourage any air bubbles to be released.
- Let macarons sit for at least 15 minutes.
- Turn oven down to 325 degrees fahrenheit.
- Bake about 10 minutes, rotating them halfway through.
- Let cool fully before filling.
- Pair every macaron shell up with a like one, and fill with buttercream.
2 Earl Grey Tea Sachets, Torn Open
1 Cup Milk
5 Tablespoons Flour
1 Cup Butter, Room Temperature
1 Cup Granulated Sugar
- In a small saucepan whisk together the milk, contents of the two teabags, and flour until smooth. Put over medium heat and continue whisking until a thick pudding is formed. It should look like paste and stick to a spoon when it’s ready. Remove from heat and let cool fully. You can pop it in the fridge or freezer if you want to hurry things along.
- Take butter and sugar in a bowl, and using an electric mixer beat until fluffy.
- Add in cooled pudding mixture and beat until you have a light, fluffy earl grey frosting.
- If desired, add in black or grey food coloring.