These were made for a friend who needed some Thank You gifts for her coworkers. Such a brilliant idea right? What says “You’ve been a valuable part of my existence and I appreciate you” better than personalized macarons?
I had full creative freedom which is both a blessing and a curse. Blessing: I can do whatever the heck I want! And that usually means trying out a design or flavour that’s been on my bucketlist for forever. Curse: I’m so indecisive that it takes me days to settle on a plan.
In the end I settled on earl grey for the flavour because it’s frickin addictive and I wanted a battle to start at her workplace for the last macaron. For the colours, I wanted something to stand out and POP. Gold is my go to colour for everything so no doubt I would use that for the calligraphy monogramming. Then I decided that a darker teal colour would be a nice backdrop for the gold script.
That is the clean and tidy version of my thought process. My brain was actually like: OK WHAT TO DOOOOO. OK, OK, GOTTA DECIDE BY TOMORROW. UGH but there are so many more Pinterest pages to scroll through. This better turn out good or else my name will be ruined. FOREVER. OK, what about teal? Teal and early grey?!?!? That doesn’t even make logical sense! It’s gonna mess up with their sensory systems! Black? Too much food colouring needed. Navy? Not much better than black. Alright, teal it is! … I guess.
I tried a new macaron recipe developed by my good friend Mimi this time around because I was getting tired of my usual one. I take ZERO credit for this recipe, I only adjusted the baking times to work with my oven. Back to Mimi, that woman is a macaron mastermind! She bakes some of the smoothest looking macs with NO hollows EVERY time. I provided her recipe here just for convenience but be sure to check out her page for macaron troubleshooting tips and tutorials on how to take your macs to the next level.
Gold and Teal Monogram Macarons
- 195 grams almond flour
- 195 grams powdered sugar
- 135 grams castor/berry/superfine sugar
- 150 grams AGED egg whites aging actually makes a difference, I tried! So don't skip this step!
- 3/8 teaspoon cream of tartar or salt I used the tartar
- Leaves from 2 earl grey tea bag I use Tetley because the leaves are superfine and the earl grey flavour is extra strong
- AmeriColour Gel Paste - Navy
Earl Grey Ganache
- 3 cups chopped white chocolate the higher the quality of chocolate the better
- 1 cup heavy cream
- 2 earl grey tea bags
- Age egg whites: place egg whites in clean, grease-free bowl, cover with saran wrap, poke holes in saran wrap using toothpick, place in fridge overnight (can store up to 2 nights)
- Take egg whites out of fridge 20 minutes before you start baking
- Sift almond flour and powdered sugar together in a large bowl
- Place egg whites in clean and grease-free mixing bowl, whisk on low speed until the eggs start to foam
- Add in cream of tartar or salt and continue to whisk until the egg whites start to leave trails from the whisk
- Slowly pour in the castor sugar and continue to whisk until stiff peaks
- Add 6-8 drops of Americolour Navy gel paste or stop when you get your desired colour
- Whisk until all the gel paste has been blended throughout the egg whites
- Fold 1/3 of the almond flour mixture into egg whites, then gradually and GENTLY fold in the rest
- Keep folding until you reach a lava like consistency
- Pour batter into piping bags and pipe onto baking tray lined with stencils and a baking mat/parchment
- Smack tray perpendicularly to countertop to release air bubbles.
- Let the piped macarons sit on the counter at room temperature for 45-2 hours. This step really varies with the weather and climate that you live in.
- Preheat oven to 320 degrees F and bake macarons 1 tray at time for 5 mins, rotate tray then bake for another 6 minutes (this step varies and will depend on the nature of your oven)
- Let macarons cool COMPLETELY before peeling off baking mat/parchment.
Earl Grey Ganache
- Place white chocolate in a medium bowl
- Warm heavy cream until simmering, remove from heat, place earl grey tea bags into cream and let steep for 5 minutes
- Remove earl grey bags, if heavy cream is only warm at this point, put it in the microwave and heat until hot to the touch
- Pour cream over white chocolate and stir until chocolate is completely melted
- Place ganache into the fridge overnight
- Before using, take ganache out and whisk it with a fork for a couple minutes until it is ligher in texture but careful not to whisk too much or else it'll separate and look gross
Did you make this recipe?
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Macaron recipe by Indulge with Mimi