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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