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    Home » Recipes » Macarons

    Published: May 17, 2021 by Ellie Haley · This post may contain affiliate links · 64 Comments

    Earl Grey Macarons

    Jump to Recipe Print Recipe

    Earl Grey Macarons have a french macaron shell that is flavored with earl grey tea and a honey-flavored American buttercream. These macarons taste just like you're eating a cup of tea!

    Three earl grey macarons stacked on top of each other

    What is Earl Grey Tea?

    Earl Grey tea is a black tea that has been flavored with bergamot oil. Bergamot is a type of orange, so this tea has a slight citrus flavor. It's distinct and bright flavoring lends so well to any baked goods (like my Earl Grey Scones) but I think it pairs especially well with the sweet and delicate flavors of french macarons.

    Two rows of macarons in a dish

    Macarons are one of my favorite things to make, but they are definitely tricky. They have a mind of their own and one wrong step in the recipe can totally change the end result. BUT they are also so fun to make, a major win when you get them right, and delicious no matter how they end up looking.

    That being said, it is so possible to master macarons. I compiled a Step-by-Step Macaron post with all of my best tips and tricks for making the best macarons possible. It has all of the steps and tools that I use every time I make macarons and I can promise you it will get you closer to being a macaron master!

    two rows of macarons in a dish

    Ingredients for Earl Grey Macarons:

    Ingredients for french macaron shell:

    • Almond Flour. Be sure that you are using almond flour and not almond meal.
    • Powdered Sugar. This will aid in the flavor and structure of the finished macarons.
    • Egg Whites. Having your egg whites at room temperature will make it easier to whip them.
    • Granulated Sugar. Sugar will give structure to the beaten egg whites.
    • Earl Grey Tea Leaves. I buy Earl Grey Tea bags and cut them open, but you can also use loose leaf tea if that's what you prefer.

    Ingredients for honey American buttercream:

    • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
    • Honey. You just need plain honey to flavor the American buttercream.
    • Powdered Sugar. See above note.
    • Heavy Cream or Milk. This will help bring the buttercream together and make it creamy. You can substitute for non-dairy milk.
    All of the ingredients needed for this recipe

    Macaron tips

    • If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
    • Don’t over-mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over-mix the macarons will spread too much.
    • Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
    • Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
    Looking down on a pile of french macarons

    How to make Earl Grey Macarons:

    French Macarons

    STEP 1: Line a cookie sheet with a silicone mat or parchment paper.

    STEP 2: Cut open the tea sachets and pour the tea leaves into a food processor. Pulse the food processor a few times until the larger tea leaves are broken up.

    STEP 3: Add the powdered sugar and almond flour and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.

    STEP 4: In a medium bowl, prepare the french meringue. Beat the egg whites on low speed until they get frothy. If desired, Add one drop of food coloring at this point. Increase the speed and slowly add the sugar. Beat until stiff peaks form.

    The french meringue beat to stiff peaks in a bowl and the dry ingredients combined in a bowl

    STEP 5: Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.

    The wet and dry ingredients combined in a bowl

    STEP 6: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.

    STEP 7: Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger.

    The macarons piped on a baking sheet

    STEP 8: Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.

    STEP 9: Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes, and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total.

    STEP 10: Remove from the oven and allow to cool completely. They should peel off the mat easily.

    STEP 11: When the macarons are cooled peel them off of the mat and match each shell to another that is the same size.

    Honey American Buttercream

    STEP 1: In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy.

    STEP 2: Add the honey and half of the powdered sugar. Beat until fully combined.

    STEP 3: Add the rest of the powdered sugar. Beat on medium speed for 5-6 minutes.

    STEP 4: If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.

    The honey american buttercream in a bowl

    How to Assemble Earl Grey Macarons:

    STEP 1: Transfer the American buttercream frosting to a piping bag fitted with a piping tip.

    STEP 2: Pipe your desired amount of frosting on the inside of one macaron shell. Place another macaron shell on top.

    STEP 3: Repeat with remaining macarons.

    Three macaron stacked on top of each other

    Can I make macarons ahead of time?

    For sure! I make macarons ahead of time pretty often and they always still taste amazing. If I am making french macarons more than a day before I want to serve them I freeze them. They will freeze well for about two weeks. Just pull them out of the freezer about an hour before you are ready to serve them and they will thaw out perfectly.

    Two rows of earl grey macarons in a dish

    More Macaron Recipes

    • Key Lime Pie Macarons- French macaron shells drizzled with white chocolate and filled with whipped lime curd.
    • Peanut Butter and Jelly Macarons- Macaron shells sprinkled with peanuts and filled with peanut butter buttercream and a dollop of jelly.
    • Watermelon Macarons- These fun macarons are filled with watermelon buttercream or watermelon ganache.
    • Blue Raspberry Macarons- Nostalgically flavored blue raspberry macarons.
    Looking down on two rows of macarons in a dish

    Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.

    Like this post? Visit my Recipe page to see more like it!

    Recipe originally posted November, 2019 and updated May, 2021

    Recipe

    Earl Grey Macarons

    Ellie Haley
    Earl Grey Macarons have a french macaron shell that is flavored with earl grey tea and a honey-flavored American buttercream.
    4.83 from 87 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Resting Time 1 hour hr
    Total Time 1 hour hr 35 minutes mins
    Course Dessert
    Cuisine French
    Servings 30 macarons
    Calories 89 kcal

    Ingredients
      

    For Macarons:

    • 1 ⅔ cup (200 grams) powdered sugar
    • 1 cup (110 grams) almond flour
    • 4 Earl Grey tea satchets
    • 3 large (100 grams) egg whites
    • ¼ cup (50 grams) granulated sugar

    For Buttercream:

    • 4 tablespoons (56 grams) unsalted butter softened
    • 1 tablespoon (20 grams) honey
    • 1 cup (113 grams) powdered sugar
    • 1 tablespoon heavy cream or milk
    Prevent your screen from going dark

    Instructions
     

    For Macarons:

    • Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one.
    • Cut open each of the tea sachets and pour the contents into the food processor. Pulse the food processor a few times to break up any of the bigger leaves.
    • Add the powdered sugar and almond flour and pulse until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift the ingredients together.
    • In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
    • Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready (more information on this process in my French Macaron Recipe). If it is too runny it has been over-mixed.
    • Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
    • Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
    • Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anyting getting on your finger.
    • Preheat the oven to 280 degrees (F).
    • Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 5 minutes. 15 minutes in total.
    • Remove from the oven and allow to cool completely on the cookie sheet.
    • If the macarons were baked correctly they should easily peel off of the silicone mat.

    For Buttercream:

    • In the bowl of a stand mixer or in a medium bowl with a hand mixer, beat the butter until very soft and fluffy.
    • Add the honey and half of the powdered sugar. Beat until fully combined.
    • Add the rest of the powdered sugar and the heavy cream and beat for 5-6 minutes or until the buttercream is light and fluffy.
    • If the buttercream is too thick you can add more heavy cream.
    • Transfer the buttercream to a piping bag and pipe the desired amount of buttercream onto the inside of a macaron shell. Sandwich another macaron shell on top.

    Nutrition

    Serving: 1macaronCalories: 89kcalCarbohydrates: 13.7gProtein: 1.2gFat: 3.5gSaturated Fat: 1.2gCholesterol: 5mgSodium: 16mgPotassium: 7mgFiber: 0.4gSugar: 12.7gCalcium: 1mg
    Tried this recipe?Let us know how it was!

    More Macaron Recipes

    • Brown Butter Macarons
    • Snickerdoodle Macarons
    • Matcha Macarons
    • Champagne Macarons

    Reader Interactions

    Comments

    1. Carly Woodhurst says

      June 27, 2025 at 12:05 pm

      2 stars
      Not impressed with the recipe. The weight to volume on the powdered sugar needs to be re-examined, by the way.

      Reply
    2. Hannah says

      June 13, 2025 at 6:38 pm

      2 stars
      The buttercream was WAY too sweet and so were those macarons. The macronage was difficult to get the right consistency- but that was just me! But my macarons also came out sticky. I couldn’t get them off the parchment paper at ALL. My family and I had to scrap it off… with forks.

      Reply
      • Ellie Haley says

        June 18, 2025 at 10:54 am

        That's such a bummer. Macarons can definitely be a tricky cookie.

        Reply
    3. Anonymous says

      October 05, 2024 at 12:03 pm

      5 stars
      great recipe, love th flavor

      Reply
    4. Francis says

      September 14, 2024 at 6:44 pm

      5 stars
      These were some of the best macarons I've ever had! I actually made them with a while chocolate earl grey ganache and they were amazing! Question though, because I did have a few shells that didn't separate from my mats completely: is that under-baking, or not letting them cool down for long enough? They were cool to the touch when I tried to remove them, but I'm not really sure what the best trouble-shooting would be. Upping the oven temp? Letting them bake for another minute? Just leaving them to cool for a whole hour? Any advice you have that might save me some time in the future would be super appreciated! 😀

      Reply
      • Ellie Haley says

        September 16, 2024 at 1:45 pm

        That ganache sounds delicious!
        I would guess that it is underbaking. I would try letting them bake for another minute or two.

        Reply
    5. Nori says

      July 30, 2024 at 4:26 pm

      Is it possible to change the grams when you change the number you're making? It keeps the same grams even if I x2 or x3.

      Reply
      • Ellie Haley says

        July 31, 2024 at 10:28 am

        I haven't been able to find a way to change the grams measurement with that button. Sorry about that.

        Reply
    6. Fae says

      July 03, 2024 at 6:19 pm

      1 star
      It didn’t work at all! I’m so disappointed

      Reply
      • Ellie Haley says

        July 04, 2024 at 10:00 am

        Oh no! Macarons can be so tricky. Do you know what went wrong?

        Reply
      • Emma says

        July 04, 2024 at 12:18 pm

        4 stars
        The first time I made them, they deflated when I rotated them. The second time i made them, I didn’t rotate and just baked them for 15 minutes and they came out perfect.

        Reply
        • Ellie Haley says

          July 06, 2024 at 6:46 am

          I'm glad you figured out what works for you! Every oven bakes differently

          Reply
    7. Anonymous says

      June 14, 2024 at 11:31 am

      5 stars
      I've made this recipe once, and I have been dying to make them again since then! Macarons are one of my favorite desserts, and it has always disappointed me that they are SO expensive at any store. While macaron recipes may take longer than some other traditional cookies, they are absolutely worth it. I'd recommend this recipe to any person who is looking to break into the world of French macarons but is scared - You can do it!

      Reply
      • Ellie Haley says

        June 14, 2024 at 1:34 pm

        You have no idea how happy this makes me!

        Reply
    8. Nisha says

      May 08, 2024 at 11:20 pm

      5 stars
      These are the first macarons I have ever made. I loved them so much. I accidentally made them twice as big so I only got 12 🙂 they are delightfully sweet and full of flavor. Ther are way better than store bought and more affordable. I'm saving most of them for mother's day. I did add a little cream of tartar to the egg whites for stability and little vanilla extract. I also put the smallest dot of blue and red food coloring. They came out perfect.

      Reply
      • Ellie Haley says

        May 09, 2024 at 1:32 pm

        You have no idea how happy this makes me!

        Reply
    9. Sherri says

      January 28, 2024 at 5:39 pm

      These are absolutely amazing! I made them for my daughter’s bridal shower and they were a huge hit! Definitely adding this to my go to list! Thank you!!

      Reply
      • Ellie Haley says

        January 29, 2024 at 2:08 pm

        Woohoo! I love this!

        Reply
    10. Michelle says

      December 08, 2023 at 7:43 am

      2 stars
      Easy to follow, macarons turned out nicely but waaaaay too sweet. Couldn’t taste the earl grey over the cloyingly sweet cookie and buttercream.

      Reply
      • Ellie Haley says

        December 11, 2023 at 12:32 pm

        Sorry you felt that way, but that's just the nature of macarons! There is a lot of sugar and definitely not for those who don't love sweet!

        Reply
    11. Angel says

      September 13, 2023 at 3:37 pm

      Do these need to be refrigerated because of the cream in the filling?

      Reply
      • Ellie Haley says

        September 14, 2023 at 11:26 am

        You definitely can refrigerate them, but they are fine at room temp for up to three days.

        Reply
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    Hi, I'm Ellie!

    I am a classically trained pastry chef with a deep desire to bring delicious and beautiful recipes to the homes of others. I aim to make being in the kitchen approachable instead of intimidating

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