Earl Grey and Strawberry Macarons

These sweet treats are filled to the brim with a silky white chocolate ganache and delicately infused with the traditional flavour of Earl Grey. Try making the macarons with matcha tea leaves or use freeze dried fruit powder for different flavours.


Makes approx. 20 Macarons

For the Macarons

  • 170g icing sugar

  • 120g ground almonds

  • 2 Earl Grey tea bags, (tea leaves only)

  • 100g egg whites

  • 70g caster sugar

  • Purple food colouring paste

For the White Chocolate Ganache

  • 150ml double cream

  • 200g white chocolate

  • Lemon zest

  • 100g strawberry jam, transfer to a piping bag
  1. Preheat a Miele Oven on Fan plus 130°C. Line two baking trays with non-stick paper and place a template with 5cm circles under the paper as a guide, if needed.

  2. Blitz the icing sugar, ground almonds and Earl Grey tea leaves in a food processor.

  3. Using an electric hand beater, whisk the egg whites in a large bowl to firm peak stage.

  4. Gradually add the sugar. Once all the sugar has been added, whisk in the colouring to make a light, pastel colour.

  5. Tip half the icing sugar and almond mix into the meringue and gently fold in. Add the rest of the almond mix and fold in until you have a smooth macaron mixture.

  6. Transfer the mixture to a piping bag with a 1cm nozzle. Pipe 5 cm discs (either freehand or using the template) on to the non-stick paper. Transfer to a Miele Gourmet Food Warming Drawer and leave to dry for 10-15 minutes on cup setting, first temperature square (40°C), or until the macarons are dry to touch.

  7. When the macarons are dry, transfer to the preheated oven. Bake at 130°C for 20-25 minutes or until the macarons have lost their “wobble” from the foot.

  8. For the white chocolate ganache, place the double cream in a small pan and bring to the boil. Put the white chocolate and lemon zest in a large bowl.

  9. Pour the cream over the white chocolate. Stir until the chocolate has melted. Leave to chill in the fridge, stirring every now and again.

  10. Once cold and thickened, transfer the ganache to a piping bag.

  11. Pipe a circle of ganache around the inside of one macaron shell. Fill the centre with jam then top with another macaron shell. Repeat until all macarons are filled.

Appliance Tip: If cooking the macarons in a Miele Steam Combination Oven, use combi mode with 0% moisture to give a crisp finish to the macarons.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy