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A chocolate macaroon filled with raspberries on a white plate Tried & Tested

Chocolate and earl grey macaroons

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These dainty chocolate and earl grey macaroons are filled with luscious white chocolate and pistachio cream and taste great when served with fresh raspberries. This recipe is taken from the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:medium

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Ingredients

  • 140g 5 oz Almonds (ground)
  • 275g 9¾ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 25g 1 oz Cocoa powder
  • 4 4 Egg white(s) (free range) large
  • 2 2 Bergamot extract a few drops
  • 1 1 Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar

For the cream filling

  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg yolk(s) (free range)
  • 350g 12½ oz Butter (unsalted)
  • 150g 5⅜ oz White chocolate melted
  • 6tsp 6tsp Pistachio nuts ground
  • 2 2 Raspberries punnets
  • 50ml 1¾ fl oz Water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 150°C (130°C fan, 300°F, gas mark 2). Line 2 baking sheets with non-stick baking paper.

  2. Classic mode Step 2

    Sift the almond, cocoa and icing sugar together – if your almonds are too chunky you will need to grind them in a processor.

    Ingredients for this step

    • 140g 5 oz Almonds (ground)
    • 25g 1 oz Cocoa powder
    • 275g 9¾ oz Icing sugar (we use Silver Spoon) Icing sugar
  3. Classic mode Step 3

    In a separate bowl whisk the whites until stiff using a pinch of golden caster sugar to help, then fold in the almond mixture using a rubber spatula or metal spoon. Finally add the bergamot extract.

    Ingredients for this step

    • 4 4 Egg white(s) (free range) large
    • pinch pinch Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2 2 Bergamot extract a few drops
  4. Classic mode Step 4

    Spoon the mixture into a piping bag and pipe some 6cm diameter circles.

  5. Classic mode Step 5

    Leave to rest for 10 minutes before placing in the oven.

  6. Classic mode Step 6

    Bake for 12-15 minutes until the macaroons have a hard smooth crust but are still a bit wobbly at the base. Leave to cool down and gently lift from the paper.

  7. Classic mode Step 7

    To make the cream filling, put the sugar in a saucepan with 50ml of water. Heat gently till the sugar is dissolved. Meanwhile beat the yolks until pale and creamy.

    Ingredients for this step

    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 50ml 1¾ fl oz Water
    • 4 4 Egg yolk(s) (free range)
  8. Classic mode Step 8

    Boil the sugar syrup for 2 minutes and pour in the yolks while still whisking.

  9. Classic mode Step 9

    Melt 150g of white chocolate in a bowl.

    Ingredients for this step

    • 150g 5⅜ oz White chocolate melted
  10. Classic mode Step 10

    Whisk in the soft butter, cooled melted chocolate and fold in the ground pistachios.

    Ingredients for this step

    • 350g 12½ oz Butter (unsalted)
    • 6tsp 6tsp Pistachio nuts ground
  11. Classic mode Step 11

    To build your dessert, secure a macaroon shell on a plate upside down. Pipe on the white chocolate & pistachio cream. Cover with fresh raspberries. Add a bit of cream and secure the second macaroon shell.

    Ingredients for this step

    • 2 2 Raspberries punnets