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Official Recipe Card
Category: Dessert
Servings: 20 Servings (Base: 20 Servings)
Printed: Oct 17, 2026
French almond macaron shells filled with smooth Ceylon tea buttercream.
5 mins
4 mins
2 hrs
20 Servings
Complements the natural flavor notes and aroma of this Ceylon tea formula:
Sift almond flour and icing sugar.
Whip egg whites with caster sugar to stiff peaks, fold in dry ingredients.
Pipe rounds, rest until dry skin forms, bake at 150°C for 12–15 mins.
Whip butter, icing sugar and strong tea for filling and sandwich.
A distinctive rose tea macarons variation based on authentic Ceylon tea.
A distinctive earl grey macarons variation based on authentic Ceylon tea.
How do you make Tea Macarons?
To make Tea Macarons, prepare the ingredients listed, use the recommended ceylon black tea and follow the brewing method carefully so the tea remains balanced.
Intermediate: Requires controlled steeping temperature, specific leaf-to-water ratios, or basic cocktail shaking techniques.
A creamy frozen dessert infused with aromatic Ceylon black tea.
Advanced: Involves multi-stage cold maceration, layered botanical infusions, or custom tea syrup reductions.
A rich baked cheesecake infused with concentrated Ceylon black tea.
Advanced: Involves multi-stage cold maceration, layered botanical infusions, or custom tea syrup reductions.
Classic tiramisu layering ladyfingers dipped in strong Ceylon black tea with mascarpone cream.
Use fresh water, avoid over-brewing, and add sweeteners, citrus, spices or dairy gradually. The tea should complement the other ingredients rather than become excessively bitter or be completely masked.