Earl Grey Buttercream for Earl Grey Macarons


  • 80g caster sugar
  • 25g water
  • 1 whole egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 3/4c unsalted butter, cut into pieces, room temperature
  • 1 tsp earl grey tea, chopped into fine pieces


  1. In a small pot, bring sugar and water to a boil. Occasionally stir the mixture and continue heating the sugar until the temperature reaches 120C.
  2. In an electric mixer, whisk the eggs and egg yolks until the mixture lightens in color.
  3. Reduce the speed of the electric mixer. Once the hot sugar mixture reaches 120C pour slowly into the whisking egg mixture.
  4. Slowly increase the electric mixer to a higher speed and continue whisking until the mixture has cooled down completely and begin to look glossy.
  5. Add vanilla extract and butter slices. Whisk until buttercream is smooth.
  6. Fold in the earl grey tea leaves. For the shells, you can use this basic macaron recipe and blend 1 tsp of Earl Grey tea leaves with the almond flour in a food processor. If you don’t have a food processor, chop the tea leaves and mix them into the sugar almond flour mixture before adding egg whites.

Recipe sourced from Mini Munchie

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