a while back i made some macarons as a going-away gift for one of my coworkers, coco, and also as a mini thank you gift for denise for her meyer lemons that i turned into this delicious tarty lemon tart (from tartine's recipe). anyway, these earl grey tea with milk chocolate ganache was one of the two flavors that i packed into those cute tiny boxes i gave them.
i had been wanting to make some earl grey tea with chocolate ganache filling for a while now. actually, ever since i got pierre herme's macarons book. he had a recipe for it. the recipe below isn't the recipe from the book. it's just one i made up on my own. i can't be bothered to make his recipe, since he uses the italian meringue method. yeah, it's too much work. i did try it a few times after i got the book for my birthday and decided that i would just stick with the french meringue way for now. maybe one of these days i'll do one of his recipes and write a post about it.
anyway, below's the recipe should you want to try and bake some yourself. i don't mind the tea flavor in these cookies although i'm not a real big tea fan. as mentioned before, i still can't get myself to have a lovely cup of tea. i mean, c'mon… you'd like it be pretty cool to have tea time with all these goodies right?! yeah, just sucks that i can't stomach it. not sure if it's the smell or taste or what it is. but somehow, i don't mind it in my sweets.
okay, enjoy the pictures and recipes if you do make them. let me know how yours turn out and what you think of it. i think the next time i make these, i will infuse my milk chocolate ganache with a little of the earl grey tea (liquid) so that you get more of the tea flavor as you're eating it, rather than getting a hint of it afterwards.
like i've said before, i'm not really a tea lover, but for some odd reason i don't mind the hint of tea in my baked goods.
i love the milk chocolate ganache with the earl grey tea macaron shells. makes for such a great flavor combo.
earl grey tea macarons with milk chocolate ganache
1 cup powdered sugar
3/4 cup almond meal
1 packet earl grey tea leaves (or 1/2 teaspoon of loose leaves)
2 large egg whites, at room temperature
5 tablespoons granulated sugar
milk chocolate ganache:
8 oz chocolate, chopped into small pieces
3/4 cup heavy cream
to make the macaron batter/shells:
- line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
- sift together the powdered sugar and almond meal so there are no lumps. add in the earl grey tea leaves and stir it to make sure it's fully incorporated with the sugar and almond meal mixture. set aside.
- in the bowl of a standing electric mixer (or if you prefer, you can use a bowl and hand mixer), beat the egg whites until they begin to rise and hold their shape. while whipping, beat in the sugar until very stiff and firm, about 2 minutes.
- carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. when the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
- pipe the batter on the parchment-lined baking sheets in 1.35-inch circles evenly spaced one-inch apart.
- rap the baking sheet a few times firmly on the counter top to flatten the macarons. then let it sit for at least 30-60 minutes depending on humidity before baking them in the oven. about 10-15 minutes before baking, preheat oven to 350 degrees F. bake for 15 minutes.
- once macaron shells are out of the oven, let them sit for 30-60 seconds before removing the hot baking sheet underneath. let the macarons cool completely before removing them from the parchment paper.
for the milk chocolate ganache filling:
- place chocolate pieces in a large bowl, set aside.
- in a small saucepan over medium high heat, pour in the heavy cream and heat until it comes to a boil. remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.
- allow ganache to completely cool and set up. when you are able to spoon the ganache and it can hold its texture, it is ready for spreading or piping.
to assemble the macaron cookies:
- before assembling these cookies, make sure to pair up all the cookie shells so they are as close as possible in size.
- using a knife, spread a good amount of the chocolate ganache on the inside of the macarons then sandwich them together. note: you can certainly put the ganache in a piping bag and pipe the ganache onto the cookie. it's a lot easier i think and less mess. but i can't be bother to do this so i almost always just spread it with a knife.
- let them stand at least one day (keep them refrigerated) before serving (serve at room temperature), to meld the flavors.
store in airtight container for up to 5 days. makes 20-24 macarons. happy eating because these are really, really, good! :)