Introduction
Imagine a macaron that melts in your mouth, infused with the aromatic warmth of Earl Grey tea and the comforting sweetness of vanilla. That’s exactly what London Fog Macarons deliver—a bite-sized version of the classic London Fog latte, with a perfect balance of floral bergamot, rich black tea, and creamy vanilla.
If you’re a fan of london fog macarons but have never tried making them at home, you’re in for a treat. While these delicate pastries have a reputation for being tricky, the right techniques and a bit of patience will help you master them. Whether you’re preparing a batch for afternoon tea, a special occasion, or just to indulge in something elegant, this guide will walk you through every step to ensure success.
Let’s dive into the art of making London Fog Macarons from scratch, from selecting the best ingredients to troubleshooting common issues and achieving bakery-quality results at home.
Table of Contents
What Are London Fog Macarons?
London Fog Macarons take inspiration from the famous London Fog latte, a comforting drink made with Earl Grey tea, steamed milk, and vanilla syrup. These macarons capture that same flavor profile in a crisp-yet-chewy almond shell, sandwiching a creamy, Earl Grey-infused buttercream filling.
Why You’ll Love These Macarons:
✅ Perfect balance of floral, sweet, and creamy flavors
✅ Light, airy texture with a satisfying chew
✅ A unique twist on traditional French macarons
✅ Great for gifting, parties, or an elegant afternoon treat
Macarons can be finicky, but following precise measurements and techniques will set you up for success.
Ingredients and Tools You’ll Need
Before you start, it’s essential to gather all your ingredients and tools. Macarons require precise measurements, so using a kitchen scale will help ensure accuracy.
Macaron Shell Ingredients
| Ingredient | Measurement |
|---|---|
| Almond flour | 100g |
| Powdered sugar | 100g |
| Egg whites | 2 large |
| Granulated sugar | 50g |
| Earl Grey tea leaves (finely ground) | 1 tsp |
| Vanilla extract | ½ tsp |
| Food coloring (optional) | A few drops |
London Fog Buttercream Filling
| Ingredient | Measurement |
|---|---|
| Unsalted butter | 100g |
| Powdered sugar | 200g |
| Earl Grey-infused heavy cream | 2 tbsp |
| Vanilla extract | 1 tsp |
Essential Tools
✔ Kitchen scale (for accuracy)
✔ Stand mixer or hand mixer
✔ Fine mesh sieve
✔ Piping bags
✔ Baking mat or parchment paper
✔ Sifter for dry ingredients
Step-by-Step Guide: How to Make London Fog Macarons
1. Preparing the Macaron Shells
- Sift the dry ingredients: In a bowl, sift the almond flour and powdered sugar together. This removes lumps and ensures a smooth batter.
- Make the meringue: In a clean, dry mixing bowl, whip egg whites until foamy. Gradually add the granulated sugar, beating until glossy stiff peaks form.
- Fold in dry ingredients: Gently fold the sifted almond flour mixture into the meringue using a spatula. Add ground Earl Grey tea and vanilla extract. Mix until the batter flows in a thick ribbon when lifted.
2. Piping and Resting the Macarons
- Transfer the batter into a piping bag fitted with a round tip.
- Pipe small, uniform circles onto a parchment-lined baking sheet.
- Tap the baking sheet on the counter to remove air bubbles.
- Let the macarons rest at room temperature for 30-45 minutes, or until they form a slight skin.
3. Baking to Perfection
- Preheat the oven to 150°C (300°F).
- Bake for 12-15 minutes, rotating the tray halfway through.
- Let the macarons cool completely before removing them from the baking sheet.
4. Making the London Fog Buttercream
- Infuse the cream: Heat heavy cream and steep Earl Grey tea for 5-10 minutes. Strain and let it cool.
- Whip the butter: In a mixing bowl, beat butter until fluffy.
- Add powdered sugar: Gradually add powdered sugar while continuing to mix.
- Incorporate the infused cream and vanilla: Mix until the buttercream is smooth and creamy.
5. Assembling the Macarons
- Pipe a small amount of buttercream onto one macaron shell.
- Sandwich with another shell and press gently.
- For best results, let macarons mature in the refrigerator for 24 hours before serving.
Expert Tips for Perfect Macarons
🔹 Use room temperature egg whites – They whip up better for a stable meringue.
🔹 Grind Earl Grey tea finely – Prevents a grainy texture in the batter.
🔹 Don’t overmix or undermix the batter – Overmixing makes the batter too runny, while undermixing creates lumpy shells.
🔹 Allow the macarons to rest before baking – This helps develop the characteristic “feet” at the base.
🔹 Mature macarons overnight – They taste better the next day as the flavors meld.
Common Macaron Mistakes and How to Fix Them
1. Macarons Cracking?
- Cause: Not resting long enough before baking.
- Solution: Let them sit at room temperature until they form a dry skin.
2. Hollow Shells?
- Cause: Over-whipped meringue or high oven temperature.
- Solution: Ensure stiff peaks and bake at the correct temperature.
3. Uneven Macarons?
- Cause: Uneven piping or an unlevel baking sheet.
- Solution: Use a piping template or marked baking mat.
FAQs About London Fog Macarons
1. Can I use Earl Grey tea bags instead of loose-leaf tea?
Yes! Just grind the tea finely for an even distribution.
2. How do I store London Fog Macarons?
Keep them in an airtight container in the fridge for up to 5 days.
3. Can I freeze macarons?
Absolutely! Freeze in an airtight container for up to 2 months.
4. Why do my macarons have no feet?
This happens when the batter is too wet or hasn’t rested long enough before baking.
5. Can I make these without food coloring?
Yes! Food coloring is optional and doesn’t affect the flavor.
Conclusion
You’ve just unlocked the secrets to making bakery-quality London Fog Macarons at home. With their crisp shells, chewy texture, and velvety Earl Grey buttercream, these macarons are a perfect indulgence for tea lovers.
