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Earl Grey French Macarons with Honey Rose Water Buttercream

March 18, 2014 by Sophie 27 Comments

There is something so unbelievably satisfying about making French Macarons, and actually succeeding in all the little details that make this cookie so delicious and mystifying.

 

The foot…the shell, the color, the texture, the correct filling…they are pretty much the most beautiful/unique/adorable cookie ever. I don’t even know how they qualify as a cookie. They are so much more.

I made French macarons at the bakery I worked at a few summers ago pretty often, so I was able to learn the process fairly well. But it had actually been over a year since I last made these lovely little treats. I almost get anxiety when I think about making macarons. They are such a shame to mess up, but when they come out, there’s nothing like them!

Being so close to the French border when I lived in Spain last year, I took a few day trips to adorable little towns in the south of France. Man oh man did my friends and I take full advantage of all the amazing food opportunities. 

Pastries, cheese, wine, and of course macarons! I nearly had a heart attack when I first saw the vibrant and beautiful macs in the window displays of the French shops. That was my number one goal in going to France: Macarons. ALLLL the macarons. 

Needless to say, I love em. This recipe can be adapted to whatever tea you’d like to use (but I recommend sticking to flavored black teas). Such a unique flavor combination, and they really work together. 


The Creative Cookie Exchange theme this month was Coffee or Tea to wake up from winter so I thought these macs would go perfectly. Another wonderful thing about these guys, they are so versatile! Combos of all sorts of flavors and colors. DOOO it. 

Macaron Shells: (Adapted from Muffins Are Ugly Cupcakes)
Ingredients:
3 egg whites
50 grams granulated sugar
200 grams powdered sugar
110 grams ground almonds
2 tablespoons Earl Grey tea (or other of your choice)
2-3 drops Teal Food Dye Gel

First grind up your tea in a food processor until it is fairly fine. Transfer to a medium mixing bowl, and then pulse the ground almonds in the food processor as well. Sift the ground almonds and powdered sugar into the bowl with the tea in it. Whisk together all the dry ingredients until everything is entirely incorporated.

In the bowl of a stand mixer (make sure it is very clean AND dry) with the whisk attachment, beat the egg whites on medium until slightly foamy. Add the granulated sugar, and beat until soft peaks form. Pour the dry ingredients into the egg whites and carefully fold it in with a rubber spatula. Do not overmix! 

The batter should now be slow moving and should sink back into itself after 20 seconds or so when you move it around. Line two baking sheets with parchment. Using a regular round tip, pipe the batter onto your baking sheets in small circles. Once piped, knock the baking sheets onto the counter to get the air bubbles out. Preheat the oven to 300 degrees and let the piped cookies sit out to form their outer shell for about half an hour. Bake for 10-12 minutes. Let cool on a wire rack.

Honey Rose Water Buttercream: (Adapted from Baked! Explorations)

1 batch of the Honey Vanilla Buttercream from when I made these
except omit the vanilla and add:
2-3 teaspoons Rose Water
1/2 tsp salt
2 or 3 drops Fuschia Food Dye Gel

Make the buttercream the exact same way as the Aunt Sassy Cake from Baked, or my Salted Caramel Chocolate Cupcakes. Add the salt, rose water and food dye after the honey. 


Assembly:
I usually go through all the cookie halves and find them their size/shape matches. Then pipe the buttercream onto your cookies with a regular round piping tip (about a teaspoon), and sandwich them!

There they are. So cute. So lovely. 
I almost don’t want to eat them cuz they’re so perrrtyyy! 
(key word there…almost). 
Ya gotta do it. 
They look like little Robin’s eggs. 🙂

 
If you have a nagging fear of attempting macarons 
because of their notorious reputation of difficulty, 
I get you. 
They are scary. 
 
But they’re also just SO worth it. I promise, you’ll be hooked.
 

 

About the Creative Cookie Exchange:
The theme this month is Wake from Winter with Coffee and Tea–because unlike last month, now our Spring Fever has some basis in reality! Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
  • Vanilla Rooibos Tea Cookies from All That’s Left Are The Crumbs
  • Matcha Green Tea Cream Filled Sugar Cookies  from  NinjaBaking.com
  • Orange Spiced Tea Cookies from A Baker’s House
  • Chocolate Espresso White Chocolate Chunk Cookies from Karen’s Kitchen Stories
  • Mocha Viennese Swirl Cookies from Baking Yummies
  • Hazelnut Espresso Cookies from Basic N Delicious
  • Café au Lait Bars from The Spiced Life
  • Piped Coffee Butter Cookies from Made with Love
  • Chai Chocolate Chip Cookies from Noshing with the Nolands
  • Coffee Crisps from Magnolia Days
  • Matcha White Chocolate Cookies from It’s Yummi!
  • Jasmine Lychee Green Tea Shortbread from Food Lust People Love
  • Mocha Meringue Cookies from Cookie Dough & Oven Mitt

Filed Under: Cookies, Uncategorized

« Homemade Samoa Cookies
Chocolate Bouchons »

Comments

  1. The Ninja Baker says

    March 18, 2014 at 12:17 pm

    You rmacarons truly are works of art, Sophia. Your time in France shows…Mille foie merci for sharing the how-to….One more gush – love the subtle hues =)

    Reply
    • Sophia Remer says

      March 19, 2014 at 8:02 pm

      Aww thank you for the lovely comment. 🙂

      Reply
  2. Bakingyummies says

    March 18, 2014 at 2:10 pm

    Well done Sophia your macaroons look perfect! and the combination of tea and honey rose buttercream sounds so delicious!

    Reply
    • Sophia Remer says

      March 19, 2014 at 8:02 pm

      Thank you! 😀

      Reply
  3. Holly @ abakershouse.com says

    March 18, 2014 at 4:07 pm

    Gorgeous!! I am a beginner when it comes to macarons and love the colors and flavors in yours. So pretty!

    Reply
    • Sophia Remer says

      March 19, 2014 at 8:03 pm

      Thanks Holly!

      Reply
  4. Stacy Rushton says

    March 18, 2014 at 5:06 pm

    These are absolutely fabulous, Sophia! Macarons are on my bucket list of things to try. Pinning this on my Recipes to Try. Thank you for the encouragement!

    Reply
    • Sophia Remer says

      March 19, 2014 at 8:03 pm

      Thank you Stacy! Definitely try them! 🙂 I can’t stress how wonderful it feels to make them!

      Reply
  5. Tara Noland says

    March 18, 2014 at 5:19 pm

    How pretty are your macarons and so impressive. Something that I really want to make one day, thanks for sharing!!!

    Reply
    • Sophia Remer says

      March 19, 2014 at 8:04 pm

      Thanks Tara!

      Reply
  6. greenthumb says

    March 18, 2014 at 11:52 pm

    Your Macarons look so very good, I bet they tasted great also.

    Reply
    • Sophia Remer says

      March 19, 2014 at 8:04 pm

      Thank you! 🙂

      Reply
  7. Laura says

    March 19, 2014 at 1:05 am

    These are gorgeous!!!

    Reply
    • Sophia Remer says

      March 19, 2014 at 8:04 pm

      Thank you Laura! 😀

      Reply
  8. Karen Kerr says

    March 19, 2014 at 1:57 am

    These are so beautiful. I know the feeling of holding your breath and looking through the oven window and hoping mine don’t crack! I am in awe =)

    Reply
    • Sophia Remer says

      March 19, 2014 at 8:05 pm

      Thanks Karen! Ha, I know… Such a suspenseful feeling, but when they come out it’s the best feeling ever!

      Reply
  9. hollycavanaugh says

    March 19, 2014 at 10:40 am

    These look so delicious!I want to eat one! I’ve also seen Earl Grey Macrons with a salted caramel filling.

    Reply
    • Sophia Remer says

      March 19, 2014 at 8:06 pm

      Thanks Holly! Ohh that sounds like a super yummy combo! I will definitely try that next time! 😀

      Reply
  10. Miranda Couse says

    March 19, 2014 at 6:24 pm

    These are so beautiful! I love making and eating macarons and need to give these a try! Pinning!

    Reply
    • Sophia Remer says

      March 19, 2014 at 8:07 pm

      Thanks Miranda! They’re definitely one of my faves. 🙂

      Reply
  11. Felice Geoghegan says

    March 20, 2014 at 8:27 am

    Well I certainly know who to come to when I need a lesson in making french macarons – these are perfection. The colors are stunning and the flavors sound amazing.

    Reply
    • Sophia Remer says

      March 21, 2014 at 12:46 am

      Thank you Felice! 😀

      Reply
  12. Renee says

    March 20, 2014 at 11:41 pm

    Seriously, I don’t think I’ve seen a more perfect cookie for spring. Wow. Just WOW!

    Reply
    • Sophia Remer says

      March 21, 2014 at 12:47 am

      Thank you Renee! 🙂

      Reply
  13. Kathya Rodriguez says

    March 22, 2014 at 1:02 am

    Your macaroons are perfect, love the different colors between the pink buttercream and the green of the macaroon.

    Reply
    • Sophia Remer says

      March 22, 2014 at 8:47 pm

      Thanks Kathya! 😀

      Reply

Trackbacks

  1. Easter French Macarons says:
    March 31, 2018 at 5:08 pm

    […] you remember, I’ve posted these Earl Grey beauties that remind me of robin’s eggs, and these little hearts perfect for […]

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Welcome to Mostly Sourdough

Hi there! I'm Sophie. In this little nook of the interwebs you will find mostly recipes that incorporate sourdough and sourdough discard, as I am a true baker at heart. I also share tasty and healthy vegetarian savory dishes. … Read More

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