Sift together almond flour, salt and confectioners sugar, pushing larger almond pieces through the sieve. Then sift again.
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Beat egg whites until foamy, then add cream of tartar and beat until the whites form soft peaks.
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Gradually beat in sugar until mixture forms soft peaks. Then add Earl Grey tea leaves and food colouring.
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Beat until stiff peaks, which do not fold back on themselves, are formed. Then fold in vanilla extract,
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Beat in almond flour mixture in thirds. Then fold the batter repeatedly until a figure 8 can be drawn with the batter falling from the spatula.
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Pipe onto baking sheet in circles of 1.5 inches, holding the piping bag at a 90 degree angle and finishing just before the edge of the circle. Bake for 17 mins.
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For butter cream, beat butter until soft then gradually beat in sifted icing sugar. Beat in maple syrup and milk.
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Pipe a blob of buttercream onto the base of a macaron.
Place another macaron on top and press down gently to affix.