I love macarons but I hate paying $2 for one cookie at Whole Foods! So I decided to try making these delicious little french cookies on my own. The first batch I tried using a recipe that required measuring each ingredient by the ounce….that was a big mistake! Then I watched a few YouTube videos that helped me figure out the measurements. So I’ve put together the best tips and tricks to make the perfect french cookie: Earl Grey Macarons with Honey Buttercream Filling.Simple Earl Grey Macaron Ingredients
- 2 egg whites
- 1 cup powdered sugar
- 3/4 cup almond flour
- 1 teaspoon earl grey tea leaves
- 2 1/2 table spoons fine granulated sugar
- 2 drops food coloring
Preheat the oven to 300 degrees.
Sift the almond flour and powdered sugar into a large bowl and stir until thoroughly blended. Add the teaspoon of earl grey leaves and mix in.
Next is the fun part, making the meringue for the cookies! Start by whipping your egg whites for 3 minutes on speed 4 on your KitchenAid. Next kick the mixer up to speed 7 for another 3 minutes while you slowly add in the granulated sugar. The mixture should have soft peaks. Add two drops of food coloring of your choice and make sure you don’t add more than two or it will alter the mixture’s consistency. I made two separate batches with two different colors.
For the last 3 minutes kick it up to high all the way. The mixture should be like a marshmallow consistency and a little stiff.This next step is very specific, take the bowl of sifted flower-sugar mixture and stir 10 times with a spatula. Take another third and stir 15 more times. Add the last bit of meringue and stir 25 more times until the mixture is fully combined. Don’t over stir or under stir.Put the mixture into a pastry bag with a large round tip. Squeeze the mixture on onto a piece of parchment paper on a cookie sheet in 1 inch circles. Next drop the pan on the counter three times to get the air bubbles out. Let the cookies sit on the counter for 15 minutes until the shells hardens and doesn’t stick to your fingers. Bake for 15 minutes and let cool. The cookies should have little feet and hard to the touch.Honey Buttercream Filling
- 4 tablespoons or 1/2 stick softened unsalted butter
- 3/4 cup powdered sugar
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons honey
Fill the cookies with frosting and refrigerate for 24 hours. Bon Appétit!