Black Currant London Fog Macarons: Elegant French Delights with Earl Grey and Black Currant
These Black Currant London Fog Macarons perfectly combine the refined floral notes of Earl Grey tea with the vibrant tartness of black currant in delicate, airy shells. They are ideal for elegant dessert tables, gifting, or a personal treat. While macarons may seem intimidating, this guide provides step-by-step instructions, beginner-friendly tips, and professional techniques to ensure your success.
This post includes detailed instructions for macaron shells, black currant ganache, assembling, and practical tips for beginners.
Why You’ll Love These Macarons
Balanced flavor profile: fragrant Earl Grey paired with tangy black currant.
Refined texture: crisp, delicate shell with a chewy interior.
Beginner-friendly guidance: pro tips throughout to avoid common pitfalls.
Make-ahead potential: refrigerate and mature for the best flavor and texture.
Ingredients
Macaron Shells
125 g egg whites, room temperature (aged overnight for best results)
125 g granulated sugar
4 g egg white powder
132 g powdered sugar
132 g almond flour (not almond meal)
3 g powdered Earl Grey tea (or black tea if desired)
3 drops black food coloring gel
Black Currant Ganache
60 g black currant purée
55 g heavy cream
10 g butter, cubed
10 g light glucose syrup
125 g high-quality white chocolate, chopped
Step-by-Step Instructions
Preparing the Egg Whites (Night Before)
Separate the egg whites from yolks and cover. Leave overnight at room temperature to age.
Aging improves whipping volume and stability, critical for stiff peaks in macarons.
Step 1: Toast and Prepare Sugar
Preheat oven to 350°F (177°C).
Combine granulated sugar and egg white powder in a heatproof container.
Spread mixture evenly on a parchment-lined baking sheet. Bake for 5 minutes.
Pro tip: Warming the sugar ensures better incorporation into the meringue and prevents grainy macarons.
Step 2: Whip Egg Whites
Place aged egg whites in a clean, grease-free stand mixer bowl (wipe with vinegar or lemon juice).
Whip on low speed until bubbles form, then gradually increase to medium, then high.
Slowly add warmed sugar/egg white powder while mixing on low.
Add black food coloring gel and whip on medium-high for 3–5 minutes until stiff peaks form.
Pro tip: Test by lifting the whisk: peaks should stand straight without collapsing.
Step 3: Prepare Dry Ingredients
Sift together powdered sugar, almond flour, and powdered Earl Grey tea. Discard any large pieces.
Spread mixture on parchment and “dry” in the oven at 350°F for 5 minutes to remove excess moisture.
Sift again into a clean bowl for smooth, lump-free incorporation.
Step 4: Macaronage
Fold dry ingredients gently into whipped meringue using a silicone spatula.
Fold using a press-and-turn motion, rotating the bowl.
The batter is ready when it flows slowly like a “lazy ribbon” and flattens in 30 seconds.
Pro tip: Avoid overmixing—runny batter = flat macarons; undermixing = peaks or cracks.
Step 5: Piping Macaron Shells
Preheat oven to 320°F, placing an extra baking sheet on the middle rack to ensure even baking.
Transfer batter to a piping bag fitted with a 0.5 cm round tip.
Pipe 1-inch rounds on a silicone macaron mat (best for flat bottoms).
Tap the tray to release air bubbles. Rest 30–40 minutes until a thin skin forms.
Pro tip: If shells brown quickly, cover with domed aluminum foil after 10–15 minutes or slightly reduce oven temperature.
Step 6: Baking
Bake shells on the middle rack for 20–25 minutes.
Rotate the tray halfway through baking.
Fully baked macarons should be firm to touch but not wobbly.
Cool completely on the mat before removing.
Step 7: Black Currant Ganache
Heat black currant purée in a small pot over low heat.
Combine heavy cream and glucose syrup; bring to a gentle boil.
Pour hot mixture over chopped white chocolate. Stir to combine.
Add warm black currant purée and fold in cubed butter.
Cover with cling film directly on surface and refrigerate 4 hours.
Whip cold ganache for 1 minute until creamy.
Pro tip: Avoid overwhipping to prevent separation.
Step 8: Assembling Macarons
Fit piping bag with a large round tip (1A or 2A). Fill with ganache.Pipe a “Hershey kiss” of ganache onto half of the shells.
Top with matching shell and press lightly.
Dust with powdered Earl Grey tea.
Refrigerate 24 hours to mature flavors.
Serving Tip: Allow macarons to come to room temperature for 30 minutes before serving.
FAQs About Black Currant London Fog Macarons
Q: Why should I age my egg whites?
Aged egg whites whip better, giving stable stiff peaks and smooth macarons. Overnight aging is highly recommended.
Q: Can I substitute almond flour with almond meal?
No. Almond meal is coarse and retains moisture, which prevents proper shell formation. Always use finely ground almond flour.
Q: How do I know when macaron batter is ready?
It should flow like a thick ribbon and flatten in 30 seconds. Overmix = runny; undermix = peaks.
Q: Do I need a silicone baking mat?
Yes. It ensures smooth, even bottoms and helps maintain shape. Parchment paper works in a pinch but may yield uneven results.
Q: Can I make the ganache in advance?
Yes. Ganache can be made a day ahead. Whip briefly before piping to restore creaminess.
Q: How long should macarons mature?
Refrigerate 24 hours to let shells absorb moisture from filling. This improves texture and flavor.
Q: Can I freeze these macarons?
Unfilled shells freeze up to 1 month; filled macarons up to 2 weeks. Thaw in refrigerator before serving.
Recommended Tools
Silicone macaron mats – consistent piping and smooth bottoms
Piping tips 1A/2A – perfect ganache dollops
Stand mixer with whisk attachment – ensures stable stiff peaks
Top 3 Pro Tips for Beginners
1. Age Your Egg Whites
Leave separated egg whites at room temperature overnight.
Reduces moisture, improves whipping, and ensures stiff peaks.
2. Master the Macaronage
Fold dry ingredients gently into meringue.
Batter should flow like a thick ribbon and flatten in 30 seconds.
Overmix = flat macarons, undermix = peaks or cracks.
3. Rest Piped Shells Before Baking
Let piped macarons rest 30–40 minutes until a thin skin forms.
Prevents cracking, ensures smooth tops, and promotes feet development.
Ready to Make Your Own Black Currant London Fog Macarons
These macarons are a sophisticated treat, blending the floral notes of Earl Grey with the tang of black currant. With patience, proper technique, and these pro tips, beginners can achieve smooth, even, and flavorful macarons. Perfect for gifting, special occasions, or adding a French-inspired touch to your dessert table.
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Black Currant London Fog Macarons
These Black Currant London Fog Macarons perfectly combine the refined floral notes of Earl Grey tea with the vibrant tartness of black currant in delicate, airy shells. They are ideal for elegant dessert tables, gifting, or a personal treat. While macarons may seem intimidating, this guide provides step-by-step instructions, beginner-friendly tips, and professional techniques to ensure your success.
Ingredients
- 125 g egg whites, room temperature (aged overnight for best results)
- 125 g granulated sugar
- 6 g egg white powder
- 132 g powdered sugar
- 132 g almond flour (not almond meal)
- 3 g powdered Earl Grey tea (or black tea if desired)
- 3 drops black food coloring gel
- 60 g black currant purée
- 55 g heavy cream
- 10 g butter, cubed
- 10 g light glucose syrup
- 125 g high-quality white chocolate, chopped
Instructions
- Separate the egg whites from yolks and cover. Leave overnight at room temperature to age.
- Aging improves whipping volume and stability, critical for stiff peaks in macarons.
- Preheat oven to 350°F (177°C).
- Combine granulated sugar and egg white powder in a heatproof container.
- Spread mixture evenly on a parchment-lined baking sheet. Bake for 5 minutes.
- Place aged egg whites in a clean, grease-free stand mixer bowl (wipe with vinegar or lemon juice).
- Whip on low speed until bubbles form, then gradually increase to medium, then high.
- Slowly add warmed sugar/egg white powder while mixing on low.
- Add black food coloring gel and whip on medium-high for 3–5 minutes until stiff peaks form.
- Sift together powdered sugar, almond flour, and powdered Earl Grey tea. Discard any large pieces.
- Spread mixture on parchment and “dry” in the oven at 350°F for 5 minutes to remove excess moisture.
- Sift again into a clean bowl for smooth, lump-free incorporation.
- Fold dry ingredients gently into whipped meringue using a silicone spatula.
- Fold using a press-and-turn motion, rotating the bowl.
- The batter is ready when it flows slowly like a “lazy ribbon” and flattens in 30 seconds.
- Preheat oven to 350°F again, placing an extra baking sheet on the middle rack to ensure even baking.
- Transfer batter to a piping bag fitted with a 0.5 cm round tip.
- Pipe 1-inch rounds on a silicone macaron mat (best for flat bottoms).
- Tap the tray to release air bubbles. Rest 30–40 minutes until a thin skin forms.
- Bake shells on the middle rack for 20–25 minutes.
- Rotate the tray halfway through baking.
- Fully baked macarons should be firm to touch but not wobbly.
- Cool completely on the mat before removing.
- Heat black currant purée in a small pot over low heat.
- Combine heavy cream and glucose syrup; bring to a gentle boil.
- Pour hot mixture over chopped white chocolate. Stir to combine.
- Add warm black currant purée and fold in cubed butter.
- Cover with cling film directly on surface and refrigerate 4 hours.
- Whip cold ganache for 1 minute until creamy.
- Fit piping bag with a large round tip (1A or 2A). Fill with ganache.Pipe a “Hershey kiss” of ganache onto half of the shells.
- Top with matching shell and press lightly.
- Dust with powdered Earl Grey tea.
- Refrigerate 24 hours to mature flavors.