Please read my How To – French Macarons post before starting for detailed instructions on what to expect at each stage of the process.

• Sift together the almond meal and icing sugar so that you have a fine mixture. Open the tea bag and pour the contents into the dry ingredients and mix.
• Either using a free stand mixer or an electric hand whisk (you can use a manual whisk if you are brave!!) whisk the egg whites until they are frothy. At this point add the caster sugar and continue whisking until you have glossy stuff peaks. If you are adding any food coloring make sure it is gel coloring and add just before you have stiff peaks.
• Add the egg whites to the bowl with the ground almonds and fold in gently using a spatula. Regularly scrape down the bowl. Keep folding until the batter has a soft consistency and drops off the spatula and just sinks back into the batter in the bowl.
• Place the batter in a piping bag with a round nozzle attached. Line a baking tray with parchment paper and pipe even circles onto the paper. If you would like a guide, you can download and print off my Macaron Template. Place it underneath the parchment paper and remove before putting in the oven.
• Leave the piped macarons in a cool dry place to dry for anywhere between 30 minutes to two hours. This will depend on the heat and humidity where you are.
• While the shells are drying, preheat the oven to 302°F (150°C). After they are dry bake for 15-16 minutes. Allow to cool on a cooling rack for a few minutes until the shells easily peel away from the paper. Allow to cool completely.
• While the shells are cooling, chop the chocolate into small chunks and place in a heat proof bowl. In a saucepan, place the cream, orange zest and the contents of the earl grey tea bag and heat on a low heat until the cream is just simmering. Pour the cream over the chocolate through a sieve to catch the tea leaves and pieces of zest. Stir thoroughly then leave to cool for 20 mins. After cooling whisk the ganache vigorously to help it thicken. Place in a piping bag and chop the corner off.
• Pipe onto half the macaron shells, then sandwich with the other shells.
• Ideally, put the macarons into an airtight container and keep in the fridge overnight. This allows the shells to absorb some of the moisture from the ganache, and get a nice chewy center.
• These freeze well for up to 3 months. Simply take them out of the freezer about an hour before you want to eat them and let them come to room temperature.