I want to make these!

Earl Grey Macarons

makes about 100 small or 50 regular sized shells

For the shells

110g ground almond, dry
200g powdered sugar
90g aged egg whites, room temp
A pinch of cream of tartar
30g fine granulated sugar
2 tea bags Earl Grey tea

As always, make sure to age the egg whites for at least 24 hours, preferably 48 hours. Weigh out the ingredients accurately. Combine the almond, powdered sugar and the tea leaves in a food processor or chopper. Process until very fine and sift into a bowl. Process any larger pieces left over.

In the bowl of a stand mixer, beat 90g of egg whites on medium-low speed until frothy. Add in the cream of tartar, then the 30g of granulated sugar gradually, taking care to incorporate sugar well after each addition. Gradually increase your speed (there’s absolutely no rush) until relatively stiff and glossy peaks form. You should be able to invert the bowl and the meringue should stay in place. The air bubbles in the meringue should also be very small.

Add half of the almond and powdered sugar mixture into the egg whites and gently fold to incorporate. Add the rest of the mixture and fold carefully and gently, until you see a consistency somewhat like lava. Be careful not to overfold.

Pipe 1 inch rounds onto silpat lined baking sheets, giving them ample space because they will spread a little. Let them rest for 30 minutes or until skins are formed.

Heat your oven to 260 degrees F and bake for 20 minutes. Rotate your baking sheets at least once for even baking.

Meanwhile prepare the filling

2 egg whites
1/2 cup sugar
1 1/2 sticks unsalted butter, softened
Some lemon juice

Heat your egg whites and sugar in a saucepan and stir continuously until sugar is dissolved. It should look white and foamy. Turn off heat. Be careful not to cook the egg whites. It should look like marshmallow cream! Beat in your butter and lemon juice. I used about 2 tablespoons. You can also put in the zest if you wish.

Once the shells are cooked let them cool on the baking sheets before peeling them off. Cool them further on racks, before adding the filling. Allow your macarons to mature for at least the next 3 days to improve with texture.

recipe adapted from muffinsareuglycupcakes.wordpress.com

and since I'm on the subject these look so cute