London Fog Dark Chocolate Macarons (Print Version)

# Ingredients:

→ For the macaron shells

01 - 76g granulated sugar
02 - 90ml room temperature egg whites
03 - 80g blanched almond flour
04 - 150g confectioner's sugar (powdered sugar)
05 - Gel food coloring (optional)

→ For the London Fog dark chocolate ganache

06 - 100g heavy cream
07 - 5g Earl Grey tea
08 - Whole milk, as needed for adjustments
09 - 32g honey
10 - 175g dark chocolate, roughly chopped
11 - 25g unsalted butter, room temperature

# Instructions:

01 - Line baking sheets with parchment paper templates (1-inch diameter circles). Prepare your piping bags with small, round piping tips. Having everything ready before starting is crucial for successful macarons.
02 - Pour room temperature egg whites into the bowl of a stand mixer fitted with the whisk attachment. Begin whisking on medium speed. Once the whites start to foam, slowly add the granulated sugar while continuing to whisk. Increase speed to medium and whisk for 3-4 minutes, until stiff peaks form. If using food coloring, add it now and gently whisk for a few seconds to incorporate.
03 - While the meringue is whisking, process the almond flour and powdered sugar together in a food processor for 1 minute. This helps remove any lumps. Sift the mixture through a fine mesh strainer into a large bowl to ensure no large pieces remain.
04 - Pour the sifted dry ingredients over the meringue. Using a spatula, begin to fold them together while rotating the bowl. Continue folding by pressing the batter against the sides of the bowl, then folding back to the center. The batter is ready when it flows off your spatula in a smooth ribbon that settles on top of the mixture for a moment before slowly sinking back in. Be careful not to overmix.
05 - Transfer the batter to a piping bag fitted with a round tip. Pipe circles onto your templated parchment paper, holding the bag perpendicular to the baking sheet. Once all circles are piped, firmly tap the baking sheet on a flat surface several times to release any air bubbles. Use a toothpick to pop any visible air bubbles on the surface.
06 - Allow the piped shells to rest at room temperature for approximately 30-45 minutes, or until the tops are dry to the touch when you lightly press on them. This resting period is essential for developing the characteristic "feet" of macarons.
07 - Preheat your oven to 310°F (155°C). Bake the macaron shells for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes. The shells are done when they barely move when touched gently, and the developed foot stays attached to the parchment paper. Remove from the oven and allow to cool completely before removing from the parchment.
08 - For the ganache, add heavy cream and Earl Grey tea to a saucepan and bring to a boil. Immediately remove from heat, cover, and allow to steep for 15-30 minutes depending on how strong you'd like the Earl Grey flavor to be.
09 - Strain the infused cream through cheesecloth, squeezing the tea leaves to extract all the cream. Weigh the strained cream to ensure you still have 100g. If not, add enough whole milk to bring it back to 100g.
10 - Combine the infused cream and honey in a saucepan and bring to a slight boil. Remove from heat and pour over the chopped dark chocolate in a heat-safe bowl. Let it sit for a minute, then stir gently until the chocolate melts and the mixture is smooth.
11 - Add the room temperature butter to the warm chocolate mixture. Using an immersion blender (or whisking vigorously by hand), blend until the butter is fully incorporated and the ganache is smooth and glossy. Allow to cool completely before using, as it will thicken as it cools.
12 - Once the shells have cooled completely, carefully peel them off the parchment paper. Match shells of similar size. Pipe a circle of ganache onto the flat side of one shell, then gently press the flat side of a matching shell on top to create a sandwich. Repeat with remaining shells.
13 - For the best flavor and texture, place the assembled macarons in an airtight container in the refrigerator overnight before enjoying. This allows the flavors to meld and the shells to soften slightly from the moisture in the filling.

# Notes:

01 - Aging your egg whites by leaving them at room temperature for 24 hours can help create a more stable meringue.
02 - Using an oven thermometer is highly recommended, as most home ovens aren't accurately calibrated.
03 - Filled macarons can be stored in an airtight container in the refrigerator for up to 3 days.
04 - Unfilled macaron shells can be frozen in an airtight container for up to a month.

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