Pin it
My love affair with London Fog lattes inspired these elegant macarons that capture that same magical combination of bergamot-infused Earl Grey tea and creamy sweetness. These London Fog Dark Chocolate Macarons transform my favorite coffeehouse drink into a delicate French confection with crisp shells and rich ganache filling. I developed this recipe after countless attempts to perfect both the distinctive Earl Grey flavor and the notoriously finicky macaron technique.
The first time I served these at a friend's baby shower, guests thought they came from a high-end patisserie. One friend who claimed she "didn't like tea flavors in desserts" couldn't stop eating them, eventually asking for the recipe. Something about that perfect balance of bergamot and dark chocolate wins over even the most skeptical tasters.
Perfect Macaron Ingredients
- Almond Flour: Creates the distinctive macaron texture. Use blanched, superfine almond flour for the smoothest shells possible.
- Powdered Sugar: Provides structure and sweetness. Sift thoroughly to remove any lumps for perfectly smooth tops.
- Egg Whites: Form the base of the meringue. Age them by leaving covered at room temperature for 24 hours for optimal results.
- Granulated Sugar: Stabilizes the meringue. Add gradually for the strongest possible structure.
- Earl Grey Tea: Delivers the signature London Fog flavor. Use loose leaf tea ground finely for the most pronounced bergamot notes.
- Dark Chocolate: Creates rich ganache filling. Select chocolate with 70% cocoa content for perfect balance with the tea flavor.
- Heavy Cream: Forms the base of the ganache. The high fat content ensures smooth, silky texture.
Macaron Success Method
- Prepare With Precision:
- Begin by measuring all ingredients using a kitchen scale for absolute accuracy. This critical step ensures the perfect ratio of ingredients that leads to successful macarons. Room temperature egg whites will whip more effectively than cold ones.
- Master The Meringue:
- Whip egg whites until foamy before gradually adding sugar, increasing mixer speed as you go. Continue until the meringue forms stiff, glossy peaks that hold their shape when the whisk is lifted. Properly whipped meringue creates the structure needed for perfect shells.
- Perfect The Macaronage:
- Fold the dry ingredients into the meringue with a spatula, using a careful motion that preserves air while fully incorporating ingredients. The batter should flow like lava when lifted - thick but flowing slowly in a ribbon that disappears back into the mixture within about 30 seconds.
- Pipe With Confidence:
- Hold your piping bag perpendicular to the parchment paper when piping circles for uniform shells. A template underneath helps achieve consistent sizing. Tap the baking sheet firmly several times to release air bubbles and create smooth tops.
My first attempts at macarons were complete disasters - hollow shells, no feet, cracked tops - you name it, I experienced it. The turning point came when I invested in an oven thermometer and discovered my oven was running 25 degrees hotter than the setting indicated. That simple adjustment transformed my macaron results from disappointing to professional quality almost overnight.
Tea-Infused Delicacy
These London Fog macarons represent the perfect marriage between French patisserie technique and classic British tea culture. The delicate almond shells provide the perfect canvas for the sophisticated flavor of Earl Grey tea, while the dark chocolate ganache adds richness and depth that complements the floral bergamot notes beautifully.
Pin it
What makes these macarons particularly special is how the flavors develop over time. While delicious immediately after assembly, the magic happens during the "maturation" period when the shells slightly soften and the flavors meld together. This overnight rest in the refrigerator transforms them from very good to absolutely extraordinary.
Perfect Pairings
- With Tea:
- Serve alongside a properly brewed cup of Earl Grey tea for the ultimate complementary experience.
- With Ice Cream:
- Create a sophisticated dessert plate by placing macarons alongside vanilla bean ice cream drizzled with honey.
- As Gifts:
- Arrange in a beautiful box with other tea-inspired flavors like matcha or chai.
Macaron Variations
- White Chocolate Version:
- Replace dark chocolate with white chocolate and add a pinch of lavender.
- Tiramisu Style:
- Brush shells with espresso-vanilla mixture before adding ganache.
- Citrus Variation:
- Add orange zest to both shells and ganache for bright citrus notes.
Storage Success
- Refrigerated:
- Store assembled macarons in an airtight container for 3-5 days.
- Freezing:
- Freeze unfilled shells for up to a month with parchment between layers.
- Transportation:
- Use sturdy containers with minimal movement space to prevent breakage.
Pin it
I've made these London Fog Dark Chocolate Macarons countless times, and each batch still brings the same satisfaction as the first successful tray. There's something magical about transforming simple ingredients into these sophisticated little cookies that capture the essence of my favorite tea latte.
Frequently Asked Questions
- → Why do my macaron shells crack during baking?
- Cracked shells usually result from one of three issues: First, you might not have rested the shells long enough before baking - they need to form a dry 'skin' on top, which typically takes 30-45 minutes depending on humidity. Second, your oven might be too hot - macarons are sensitive to temperature, so an oven thermometer is highly recommended. Finally, excess moisture in your batter can cause cracking - make sure your egg whites aren't too fresh (aged whites work better) and that you're not baking on a particularly humid day if possible.
- → Can I use regular tea bags instead of loose-leaf Earl Grey tea?
- Yes, you can use Earl Grey tea bags for this recipe. You'll need approximately 2-3 standard tea bags to equal the 5g of loose-leaf tea called for. However, higher quality loose-leaf tea will generally provide a more robust flavor, especially since the bergamot notes are essential to the London Fog taste. If using tea bags, cut them open and measure out the leaves rather than steeping the entire bag in the cream, as this allows for more precise measurement and better infusion.
- → How far in advance can I make these macarons?
- Assembled macarons actually improve with a bit of resting time! They can be made 1-3 days ahead and stored in the refrigerator in an airtight container. For longer storage, unfilled macaron shells can be frozen for up to a month. The ganache can be made 3-5 days ahead and stored refrigerated (bring to room temperature before using). For best results when serving macarons that have been refrigerated, allow them to come to room temperature for about 20 minutes before serving to soften the filling and enhance the flavors.
- → Why don't my macarons have 'feet' (the ruffled bottom edge)?
- The characteristic 'feet' of macarons develop from proper technique at several stages. First, ensure you're properly folding during the macaronage stage - undermixed batter won't spread properly, while overmixed batter will spread too much. Second, make sure you're resting the piped shells until they form a dry skin on top - you should be able to gently touch them without batter sticking to your finger. Third, check your oven temperature with a thermometer - too hot or too cold can affect feet development. Finally, avoid opening the oven during the first half of baking, as temperature fluctuations can cause issues.
- → What's the best way to get perfectly round macaron shells?
- For consistently round macarons, preparation is key. First, create a template by tracing 1-inch circles on parchment paper, then flip it over so the ink/pencil doesn't touch your batter. When piping, hold your piping bag perpendicular to the baking sheet (not at an angle) about ¼ inch above the surface. Apply even pressure to pipe to the edges of your circle, then stop pressure and make a quick swirl motion to detach. If your circles aren't perfect after piping, gently tap the baking sheet on the counter several times to help them settle into rounder shapes.