Preparation

1. Bring the 33g of egg whites to room temperature.
2. Prepare a piping bag with a round tip for the macaron shells.
3. Prepare another piping bag with a star tip for the ganache filling.
4. Line a baking sheet with parchment paper.
5. Prepare a piece of paper of the same size as the parchment paper.
6. Draw circles with a diameter of 3cm on the paper.
7. A bottle cap with a diameter of 3cm is convenient for this purpose.

1. Place 38g of almond flour in a bag.
2. Add 50g of powdered sugar.
3. Add 2g of Earl Grey tea leaves.
4. Shake the bag well to mix the ingredients.
5. Sift the mixture twice and set it aside.
6. Cut the room-temperature egg whites (33g) to stiff peaks.
7. Add a few drops of lemon juice to the egg whites.
8. Whisk the egg whites until they start to foam (using a hand mixer on high speed).
9. Gradually add the granulated sugar (20g) in four portions while whisking continuously (using a hand mixer on high speed).
10. Use a rubber spatula to incorporate any unmixed egg whites from the sides.
11. Whisk the mixture again on high speed (using a hand mixer on high speed).
12. Mix on low speed for about 1 minute to homogenize the foam (using a hand mixer on low speed).
13. The meringue should have a stiff peak consistency.
14. Add about 1/3 of the previously sifted dry ingredients to the meringue.
15. Gently fold in the dry ingredients from the bottom.
16. Add another 1/3 of the dry ingredients and repeat the folding process.
17. Add the final 1/3 of the dry ingredients and fold gently.
18. The macaronage is complete when the mixture falls like ribbons.
19. Press the batter against the bowl to finish the macaronage process without cutting it.
20. After macaronage, the batter should have a glossy finish and fall like ribbons.
21. Transfer the batter to the prepared piping bag.
22. Pipe the batter onto the parchment paper in circular shapes.
23. Tap the baking sheet to flatten the macaron shells.
24. Use a toothpick to pop any visible air bubbles.
25. Secure the remaining batter in the piping bag by wrapping the tip with plastic wrap and a rubber band.
26. Tie the piping bag tightly to avoid air from entering.
27. Place it in a cool place to be baked later.
28. Remove the paper template.
29. Leave the shells in the refrigerator for about 45 minutes to dry.
30. While drying in the refrigerator, avoid opening the fridge door to prevent insufficient drying.
31. After approximately 22.5 minutes, reverse the positions of the baking sheet (front to back) to prevent uneven drying. (Avoid opening the refrigerator at any other time).
32. Preheat the oven to 150°C (if the oven doesn’t have a preheat function, preheat for 10-15 minutes at 150°C).
33. It’s okay if the macarons are slightly sticky to the touch; this is normal! (No need to check when drying in the refrigerator).
34. Bake the macaron shells at 150°C for 12 minutes (if there are upper and lower heating elements in the oven, use the one farther from the heat source. Do not bake on two racks simultaneously).
35. The macarons should have formed feet.
36. Let the shells cool at room temperature for about 30 minutes. (They won’t come off cleanly if removed immediately after baking; they’ll be soft. They will harden to some extent as they cool).
37. Once cooled, the shells should come off cleanly.