Earl Grey Macaron with Honey Buttercream Filling

[recipe servings=”12″ difficulty=”Intermediate”]


  • 2 egg whites, at room temperature
  • 5 tbsp. granulated sugar
  • 1/2 c. almond meal (I would recommend an extra 2 tbsp. given my results)
  • 1 c. confectioners sugar
  • 1 tsp. Earl Grey tea leaves
  • **Filling**
  • 2 egg yolks
  • 1/4 c. granulated sugar
  • 3-1/2 tbsp. milk
  • 7 tbsp. butter, at room temperature
  • 3 tbsp. honey

[/recipe-ingredients] [recipe-directions]

  1. In the bowl of an electric mixer with the whisk fitting, beat the egg whites over medium-high speed until they begin to froth.
  2. Add sugar, 1 tbsp. at a time, incorporating well after each addition. Continue beating until eggs whites are glossy and stiff peaks form. It will take a few minutes for this to happen, just keep at it. Remove the bowl from the mixer.
  3. In a separate bowl, shift the almond meal flour and icing sugar.
  4. Add the Earl Grey which is pretty much one tea bag worth. Whisk together the remaining ingredients until well blended.
  5. Add half of the dry mixture to the egg whites, and fold gently from the outside in using a rubber spatula, until all ingredients are well combined. Repeat with the other half of the dry mixture. Test the consistency of the batter by scooping up some of it with the spatula and letting it fall back into the bowl. If it falls heavily in chunks (or not at all), you will need to press some of the air out: with the rubber spatula, begin scraping from the outside in, and then press down on the center with the flat of the spatula (you can also press the batter against the side of the bowl). After repeating 5 times, test the batter consistency again. It should resemble magma, slowly dripping off the spatula back into the bowl and easily absorbing back into the batter at the bottom. If still too thick, press the air out a few more times being careful not to over mix. This is VERY important!
  6. Pour batter into a pastry or gallon-sized Ziplock bag (fit the pastry bag with a piping tip first). If using a Ziplock bag, snip 1/4″ from one corner, twist up the loose end, and pipe onto a parchment paper-lined baking sheet so that the macarons are about 1″ to 1-1/2″ in diameter and about an inch apart. You can stencil circles on the back of the parchment paper in advance if it helps you make more consistently sized macarons.
  7. When all the batter is piped out, firmly tap the whole baking tray on the counter a few times, then let rest for about 30 minutes. This will allow the macarons to get even out and get rid of any air bubbles.
  8. Preheat the oven to 300F.
  9. After the macarons have rested, you can touch it lightly and it shouldn’t stick to your finger, bake in oven for about 12-13 minutes, keeping an eye on the tops to ensure they don’t brown and watch the bottom as they will form the crown. Remove from oven, lift parchment paper with macarons onto a wire rack and let cool completely before filling.
  10. In a small small saucepan with the heat off, beat the egg yolks. Add sugar, and whisk until light in color, creamy, and sugar granules no longer show.
  11. Add the milk, and whisk until well incorporated. Now turn on the heat on low and whisk mixture until it becomes thick and custard-like.
  12. Remove from heat, pour into a heat proof bowl, and whisk until it cools to room temperature.
  13. In a separate bowl, mash up the butter until it resembles mayonnaise.
  14. Add half of the butter to the egg mixture and stir well to incorporate. Repeat with the other half of the butter, and then stir in the honey. You can pull back on the honey if you don’t like the strong taste of honey.
  15. Refrigerate for about 30 minutes until firm (but not hard) before piping between two macaron halves. If you refrigerate it for too long and it becomes hard, make sure to let it sit and warm up to be a firm but not soft consistency. Otherwise applying it when it’s too hard will crack your macaron shells.
  16. Fill all macaron up by piping a decent amount of filling on one of the shell piece and pairing it with an equal size shell piece.
  17. Refrigerate for at least 30 minutes before serving. Serve slightly chilled and Enjoy! If you don’t plan to serve your macarons soon then it is best kept in an airtight container in the freezer.



I have always wanted to learn and make macarons but it has always been so daunting and challenging. However I have decided to overcome that fear after weeks of learning and making desserts. I have finally decided to go for it and make Earl Grey Macaron with Honey Buttercream Filling. Of course with some encouragement from a friend, you know how you are since i made this for you haha. It turned out to be very interesting dessert, It has very simple ingredients and the challenging part of it is really the execution. I also learned how to actually pipe things when making this, which is probably wasn’t the ideal but hey why not. There is 3 major points here that I found to be the most important factor when making macarons. First, the consistency of the mixture when you fold in the egg whites, make sure that it is slightly thicker than it needs to be and be very careful with it. If you mix it too much it will become too runny and won’t keep it’s form and you will end up with huge blobs of stuff. The reason for the keep it slightly thicker than it needs to be is for me it takes me a little bit to get around the actual piping process so from the heat and such it melts a little bit so it becomes the right consistency as i go kind of thing. Speaking of piping that leads me to my second point, pipe it properly. The only reason i said this is because i didn’t actually know how to form proper circle shaped stuff so i made some pretty big and odd shaped ones. When piping macarons, put your tip in the middle of the circle and pipe, letting the stuff fill and spread out from there and only lift it slightly up if needed. Third key point and more obvious one is the baking process, make sure your oven is at an even and constant temperature which is somewhat a given but this is more to the point of timing. Everyone’s oven is different so it will vary from person to person but a range of 12-13 minutes is good. The key factor is pay close attention to the tops of the macaron that it looks to be harden but a better indicator is looking at the base or feet as they will start creating small holes and that is the crown when you start seeing a good amount of it then more than likely your macarons are done. Those are the key things to watch out for when making these but overall it was actually not bad at all and not as daunting as most people make it out to be including myself. Go try it out, experiment and enjoy!

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