For Diane’s birthday, I wanted to make her favorite macaron flavor – earl grey. I found several recipes online that paired earl grey tea with salted caramel, chocolate, and even fruits, but decided to keep it simple and let the fragrance of the tea shine on its own.
For the earl grey cookies, I added 2 teaspoons ground tea leaves and some blue food coloring into the meringue batter.
The baked cookies have the the perfect shade of blue grey.
For the earl grey ganache, I infused 2 teaspoons of loose leaf tea leaves into the cream. After 10 minutes, I strained the tea leaves out and whisked the cream with melted white chocolate.
I love the way these macarons turned out. The bitter tea balances out the sweetness of the white chocolate and smells absolutely amazing.
You might have also noticed the wonderful pictures on this post. Photo credits go to Diane and her fancy SLR camera. What more can I say? We make a great team.