London Fog Cake Macarons (With Caramel)
Servings: 50 whole macarons
Ingredients
Earl Grey Caramel
- 1 stick (4 oz) unsalted butter
- 2 tablespoons loose leaf Earl Grey tea my favorite is a brand called Golden Moon Tea
- 3/8 cup light corn syrup
- 1/2 cup light brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons granulated sugar
- 1/16 teaspoon table salt
- 1 teaspoon pure vanilla extract
London Fog Cake Batter Filling
- 1 teaspoon loose leaf earl grey tea
- 3 tablespoons heavy cream
- 1 1/2 sticks (4 oz sticks) unsalted butter (room temperature)
- 3 tablespoons brown sugar
- 2 1/4 cups powdered sugar
- 4 teaspoons whole milk powder
- 2 teaspoons instant vanilla pudding mix
- 1 teaspoons pure vanilla extract
Instructions
Making the Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Making the Earl Grey Caramel
- Add all the ingredients for the Earl Grey Caramel, except the vanilla extract, into a saucepan over medium heat and simmer until the caramel gets to the “soft ball” stage
- If you’re not sure what that means, watch the “Salted Caramel Macaron” video here: https://youtu.be/_ftSIOSZv2Y
- Immediately strain the caramel through a sieve to get all the loose leaf Earl Grey tea out
- Add the vanilla extract to the caramel and stir until combined
- Let the caramel cool completely
Making the London Fog Cake Batter Filling
- Put the 3 tablespoons of heavy cream and the 1 teaspoon of loose leaf Earl Grey tea into a small saucepan, bring to a simmer then turn off the heat and let steep for 7 minutes.
- Strain the loose leaf Earl Grey tea out of the cream and let cool
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the heavy cream and powdered sugar and pulse until combined
- Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy
- Put into a piping bag and pipe around the edge onto the cooled macaron shells
- Add a dollop of caramel in the middle and top with another shell
- Put them in an airtight container and refrigerate 24 hours to mature the macarons. Then let them get to room temperature and enjoy