Earl Grey Macarons

The shells

• 120 g almond flour
• 110 g icing sugar
• 2 tsp Earl Grey powderSuperboba
• 3 egg whites, aged overnight at room temperature
• 100 g caster sugar

The ganache

• 170 g white chocolate, chopped
• 60 ml double cream
• 1 tsp Earl Grey powderSuperboba

1. 1

   Sift the almond flour, icing sugar and Earl Grey powder together into a bowl and discard anything that will not pass through. Whatever stays in the sieve will show as a bump on a shell.

2. 2

   Beat the egg whites to a foam, then add the caster sugar slowly and keep going to stiff, glossy peaks that hold a straight point.

3. 3

   Fold the dry mixture into the meringue in three additions. This is the step that decides everything, so go slowly.

4. 4

   Test by lifting the spatula and drawing a figure of eight with the falling batter. If it flows in a continuous ribbon and the trail settles back in about ten seconds, stop folding immediately.

5. 5

   Pipe 3 cm circles onto lined trays, then rap each tray hard on the counter three times to knock out air bubbles.

6. 6

   Leave them to dry at room temperature 30 to 60 minutes, until the tops are matte and dry to a light touch. Skipping this and they crack instead of growing feet.

7. 7

   Bake at 150 C for 14 to 16 minutes. Let them cool completely on the tray before lifting.

8. 8

   For the ganache, pour hot cream over the white chocolate, wait two minutes, stir smooth, then stir in the Earl Grey powder. Chill until pipeable, sandwich the shells, and mature them in the fridge overnight.

• The figure of eight test is the only reliable guide. Under-folded batter gives lumpy peaks, over-folded spreads flat.
• They genuinely need the overnight rest. A fresh macaron is crisp and hollow; a matured one is chewy, which is the point.
• Bergamot with white chocolate is the pairing to keep. The citrus oil cuts what would otherwise be very sweet.