Chocolate and Earl Grey tea is such a unique combination, and these chocolate macarons are the perfect example – 2 crunchy macaron shells filled with chocolate and earl grey cream, topped with some cocoa powder.

Earl Grey Chocolate Macarons

Photo: Natalie Levin

3.9 from 10 votes

Earl Grey Chocolate Macarons

Servings 40 small chocolate macarons
Author Natalie


For chocolate macaron shells:

  • 150 grams almond meal
  • 150 grams sugar powder
  • 55 grams egg whites
  • 150 grams sugar
  • 40 ml. water
  • 55 grams egg whites
  • Pinch of salt
  • Some cocoa powder for dusting

Chocolate and earl grey ganache:

  • 150 grams dark chocolate
  • 125 ml. heavy cream
  • 2 tbsp. milk
  • Pinch of salt
  • 1/4 tsp. bergamot extract


  1. Blend almond meal and powdered sugar until mixture is very thin and sift.
  2. Add in 55 grams of egg whites and mix until you get a smooth paste.
  3. In a small saucepan put sugar and water and heat over high heat. Cook until the syrup reaches 118c degrees. When the syrup reaches 105 degrees begin to whisk 55 grams of egg whites and salt at medium speed in an electric mixer with whipping hook.
  4. Remove the syrup from the heat, increase the speed of the mixer to high and gradually add the syrup in a thin stream, while whipping.
  5. Beat meringue for 5-6 minutes until very stable and glossy meringue forms.
  6. Add about 1/3 of the meringue into the almond mixture and stir until mixture is smooth.
  7. Add in the remaining meringue and fold gently but firmly until the mixture is smooth and shiny and has a thick texture that resembles a pound cake batter.
  8. Transfer the mixture into a pastry bag fitted with 1 cm round piping tip and pipe small macaron shells with intervals on a baking silicon mat.
  9. Sprinkle some cocoa powder on top of the macarons and leave at room temperature for about 30-40 minutes before baking in order for the macarons to set and dry a bit.
  10. Preheat oven to 150c degrees.
  11. Bake for about 10-12 minutes or until set.
  12. Cool completely and gently extract from the pan.
  13. Chocolate and earl grey ganache: chop the chocolate and put in a bowl.
  14. In a small pot heat cream, milk and salt to a simmer.
  15. Pour the cream mixture over the chocolate, wait a minute, and whisk well until a smooth ganache is formed.
  16. Add the bergamot extract and stir.
  17. Cool the ganache in the fridge for about 1-2 hours or until it reaches a comfortable drizzling consistency.
  18. Transfer the ganache into a pastry bag and fill the macaron shells.
  19. Keep the macarons in a closed container in the refrigerator for at least a day, and serve at room temperature.

Recipe Notes

  • Macarons can be kept in an airtight container in the refrigerator for up to 5 days.
  • You can freeze the macaron shells in a sealed container for a week.
  • Bergamot extract can achieve baking specialty stores for products and raw materials. If you do not have an extract, you can brew a bag or two of Earl Grey tea in the cream, but the final flavor will be slightly less dominant.
  • Nondairy version: use coconut cream (at least 17% fat) instead of heavy cream.
Chocolate and Earl Grey Macarons

Photo: Natalie Levin

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