Earl grey Macarons

#macarons #recipe #cooking #dessert #earlgrey
This time, I’m making elegant and refined Earl Grey French macarons.
Earl Grey macarons are filled to the brim with Swiss meringue buttercream!
Crispy shells, full centers, and a subtle tea aroma—a perfect harmony✨
To help you succeed in making macarons at home,
I’ve prepared a detailed video recipe that’s easy to follow step by step.

Bake confidently with the Inhance2 oven, and achieve beautiful blue shells without discoloration!
Even if it's your first time trying macarons or you’re unsure about using an oven, it’s okay.
After baking one tray today, you’ll feel more confident next time😉

🧁Actual macaron color can be referenced in the thumbnail image or at the 10:51 timestamp.

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#### 🥣 Macaron Shells Batter

*Ingredients*

110 g almond flour
100 g powdered sugar
80 g egg whites (room temperature)
80 g granulated sugar
Food coloring (optional)

*Preparation Steps*

1. Sift almond flour + powdered sugar twice to make fine particles.
2. Whip egg whites: use a 300 W hand mixer on medium speed, after 40 seconds add sugar in three portions.
3. Once meringue is ready, add food coloring and whip firmly on low speed.
4. Check meringue consistency, then fold in sifted dry ingredients.
5. Perform macaronage—fold and scrape around the bowl wall—about 7–8 times.
6. Transfer batter to a piping bag and pipe 3–3.5 cm circles (around 40 shells total).
7. Dry in the Inhance2 oven’s “dry mode” at 40 °C for 10 min, then at room temperature for 20 min.
※ If air-drying, allow 50–60 min; use a mini fan in humid conditions.
8. When shells don’t stick to your fingers and appear matte (no gloss), it’s ready to bake.
9. Bake in preheated oven: 160 °C → 150 °C for 13 min; after 7 min switch the tray position and continue baking.
(Convection: 150 °C for 7 min + 140 °C for 4 min, then swap tray after 7–8 min)

Swiss Meringue Buttercream (Earl Grey Flavor)
With this recipe amount, you can make enough filling for about 40 macarons (twice the number of shells made in the video).
*Ingredients*

70 g egg whites
70 g granulated sugar
1–2 g Earl Grey powder
40 g white chocolate (melted)
125g Butter (soft‑yet‑cold amount as needed)
A dash of vanilla extract

When using Earl Grey tea bags: add 3–5 g into the egg whites and gently warm, then strain out the tea leaves before whipping only the whites.

*Method*

1. In a bowl, combine egg whites + sugar + Earl Grey powder and warm over a water bath (55–60 °C).
2. Stir continuously, taking care not to cook the egg whites.
3. Remove from heat and whip with a hand mixer on medium until lukewarm.
4. Gradually add butter while continuing to whip.
5. Even if it appears separated (oil/water), keep whipping until smooth.
6. Add vanilla and melted chocolate → mix thoroughly.

*Tools*
⌀12 mm round piping tip
#863 star piping tip