Wednesday, February 23, 2011

Earl grey macarons

I made some Earl grey macarons a couple weeks back. I used a packet of Earl grey tea bag for the shells, and two packets to soak the cream when making the ganache. Yet, the earl grey flavour wasn't obvious. At all!
Earl grey macarons


Can anyone shed some light to why the earl grey flavour wasn't present at all? The macarons tasted really plain - like it was just almond shells with plain chocolate ganache! :/ Perhaps the brand of earl grey tea used? I used Twinings. Perhaps I should have used another brand of earl grey tea leaves.... Hmmm.

10 comments:

  1. ahhhh maybe milk? i don really like white choc tt muchos. ;) haha really? i donno ley, they just turn out white like tt. maybe u lower ur baking temp so the top wont brown so fast? what temp u bake them at? i bake them at quite low temp 130ish deg C for perhaps 10-13min?

    ReplyDelete
  2. thanks! (: really? that sounds complicated - the decoction and evaporation bit... yeah i know bergamot oil helps but ive nv seen it here in sg before.

    ReplyDelete
  3. Gorgeous macarons! You'll need to cheat with earl grey .. either get the powder or make your own extract, which includes decoction and then evaporating the water. You'll also need bergamot oil because you'll lose most of the flavour with heat.

    Regardless, your maracons look really delicious!

    ReplyDelete
  4. ya i think nx time shd use more but will be damn heart pain haha. the earl grey ice cream i made was ok tho'. i think maybe its coz dark choc is kinda overpowering so it will overshadow the earl grey. maybe nx time can try white choc ganache coz the leaves are kinda bitter so it might balance out the sweetness? hmm.

    ah yes bergamot oil would be nice! else lemon lor, i see they always pair earl grey with lemon. anyhow i <3 yr shells, they're really white! my white shells always brown after baking *pulls hair*

    ReplyDelete
  5. Eh i soaked the cream overnight too!!! sigh. The Sis said I shld have used like what, 10 bags then. Lol. I wish I can find bergamot oil or smth! It's the thing that shld add the distinctive earl grey tones to the finished product right!

    ReplyDelete
  6. i think u need to use ALOT of tea leaves to infuse the milk with. the other time i made these i must hv poured like 25g of tea leaves (i used TWG's french earl grey) to soak in abt a cup or less of milk overnight and yet the flavor was still mild not sure why. how long did u infuse the leaves for? and did you squeeze the leaves dry? i wish they sell earl grey extract or paste something!! :(

    ReplyDelete
  7. Hi, can you please post the recipe that you used for this?

    ReplyDelete
  8. Hi,
    Can you please post the recipe for this please?? Thank you.

    ReplyDelete
  9. eh i cant rmb exactly, but i think i opened a pack of earl grey leaves and add it to the macaron batter, then i steeped the cream (for the ganache) with a few bags of earl grey tea. hope it helps! ^^

    ReplyDelete
  10. beautiful stuff Michelle! which recipe do you use, that might be affecting the strength of the Earl Grey taste. I have some TWG Earl Grey which you are welcome to as I don't actually like the flavour.

    ReplyDelete