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Valentines Macarons

Adagio Teas TeaChef Level 3

A deliciously romantic treat for your sweeTEA.

1 h 15 m 40


  • For the Macaron Shells
  • 1 cup Powdered Sugar
  • 1 cup Almond Flour
  • 1/3 cup Caster Sugar
  • 2 Egg Whites
  • 1 tsp Valentines Tea, ground
  • For the Earl Grey Tea Buttercream:
  • 1 cup (2 sticks) unsalted butter
  • 8-10 tsp Valentines tea
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream, plus more if necessary


For the shells:

1. Sift together the almond flour and powdered sugar so that you have a fine mixture. Pour the ground tea into the dry ingredients and mix.

2. Using a stand mixer whisk the egg whites until frothy. Slowly add the caster sugar and continue whisking until you have glossy stuff peaks.

3. Add the egg whites to the bowl with the almond flour mixture and fold in gently using a spatula. Continuously scrape down the bowl. Keep folding until the batter has a soft consistency so that it drops off the spatula and just sinks back into the batter in the bowl.

6. Transfer the batter in a piping bag with a round tip. Line a baking tray with parchment paper or silicon mat and pipe even circles onto the paper.

7. Leave the piped macarons in a cool dry place to dry for anywhere between 30 minutes to two hours, until a skin forms.

8. While the shells are drying, preheat the oven to 300F. Once dry, bake for 15-16 minutes. Allow to cool on a cooling rack for a few minutes until the shells easily peel away from the paper. Allow to cool completely.

Valentines Tea Buttercream:

1. Melt half the butter (1 stick) in a saucepan over low heat. Add loose tea and simmer for approximately five minutes.

Remove pan from heat and let steep for an additional five minutes. Pour through a fine strainer, pressing on leaves with the back of a spoon to squeeze out all the butter. It’s okay if there are bits of tea in the butter – adds to the overall effect. Discard loose tea.

2. Let the butter sit until it comes to room temperature and solidifies to the consistency of softened, solid butter.

3. Beat the tea-infused butter and the remaining stick of unsalted butter together with an electric mixer until fluffy. Slowly add the powdered sugar until combined. Add in the vanilla extract and mix.

4. Add heavy cream in 1/2-tablespoon increments until frosting comes together. Beat until buttercream becomes light and fluffy.

5. Spoon into a piping bag fitted with a round tip and pipe onto half the macaron shells. Pair frosted shells with unfrosted shells and refrigerate overnight for best texture and flavor.

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What people say

  • 
    Angela D

    These macarons are delicious! The recipe is nice to follow. I'm not good at making the macarons look "pretty" but the taste is what's important! Just a heads up, the "40" servings (indicated at the top) means that you get 40 shell "halves." So you end up with 20 total macarons. (And I didn't have caster sugar, so I just used more powered sugar in its place.)

    When I've made macarons before, I usually end up with more filling than needed (and that's not always a bad thing!) For each of the filling ingredients, I cut the amounts in half, and I had plenty to fill the shells. The filling definitely gives this dessert a wonderful tea flavor. Even if you haven't made macarons before, give it a try!

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