12 Serves
86 Mins
Sift the almond flour and powdered sugar together into a large bowl to ensure a smooth texture for the macaron shells.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
36 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
217 mg / 4,700 mgSodium
161 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
35 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
5 mgNet Carbs
37 gAlcohol
0 g
Whisk the egg whites in a stand mixer until soft peaks form, then gradually add granulated sugar until stiff, glossy peaks are achieved.
Gently fold the dry ingredients into the meringue, adding finely ground Earl Grey tea leaves until the batter reaches a lava-like consistency.
Transfer the batter to a piping bag and pipe small, uniform circles onto a baking sheet lined with a silicone baking mat.
Let the macarons rest until a skin forms on the surface, then bake in a preheated oven until they develop their signature feet.
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