Ingredients:

  • 1 cup (100g) almond flour
  • 1 ¾ cups (200g) powdered sugar
  • 3 large egg whites (room temperature)
  • ¼ cup (50g) granulated sugar
  • 1-2 teaspoons (5-10g) tea powder (Earl Grey, Matcha, or another favorite)
  • Pinch of salt
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2-3 tablespoons (30-45ml) steeped tea (cooled)
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Preheat the oven to 300°F (150°C), and line baking sheets with parchment paper.
  2. Sift together the almond flour, powdered sugar, and tea powder. Set aside.
  3. In a mixing bowl, whisk the egg whites until foamy, then gradually add granulated sugar.
  4. Continue to whisk until stiff peaks form and the mixture is glossy.
  5. Gently fold the dry mixture into the meringue until well combined (macaronage technique).
  6. Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets, allowing space in between.
  7. Tap the baking sheet on the counter to release air bubbles and smooth the tops.
  8. Let the macarons sit for 30-60 minutes until a skin forms.
  9. Bake in the preheated oven for 15 minutes, checking for doneness (should not be sticky).
  10. Remove from the oven and allow to cool completely on the sheet.
  11. For the filling, beat the butter and gradually add powdered sugar and steeped tea until smooth.
  12. Match pairs of macaron shells, filling one side, and sandwich them together.
  13. Chill in the fridge for at least 30 minutes before serving.