Ingredients

• 1 egg white

• 2 tbsp granulated sugar 

• ⅛ tsp cream of tartar 

• ⅓ cup + 2 tbsp almond flour 

• ⅓ cup powdered sugar 

• 1 tsp loose earl grey tea

For the filling: 

• ¼ cup salted butter; softened 

• ½ cup powdered sugar 

• 1 tsp loose earl grey tea

• ½ tsp vanilla extract

Instructions

1. Preheat the oven to 300 degrees F. 

2. In a bowl, sift together the almond flour, powdered sugar, and earl grey tea. 

3. In the bowl of an electric mixer, beat the egg whites and the cream of tartar until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form.

4. Add a third of the flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.

5. Fill a piping bag fit with a 1 inch circle tip with the batter. 

6. On a parchment paper lined baking sheet, pipe equal sized circles that are 2 inches in diameter, 1 inch apart. Bang the sheet on the counter a couple of times to remove any air bubbles. 

7. Let the piped macarons sit for 45 minutes at room temperature until you can lightly touch the top of them without any batter sticking to your finger. 

8. Bake for 15 minutes. Remove from the oven and cool for 15 minutes before removing from the pan. Cool on a cooling rack for an additional 20 minutes. 

9. In the bowl of an electric mixer, beat the butter until creamy. Add the powdered sugar, tea, and vanilla. Beat on medium-low speed until thoroughly combined and fluffy. 

10.  Fill a piping bag fit with a 1 inch circle tip with the filling. 

11. Pipe about 1 tbsp of filling onto one macaron half and place another on top.