Macaron - Earl Grey

Floral, Smoky, and Quietly Sophisticated.

Boulangerie Christophe's Earl Grey Macaron is a study in elegant restraint. Two striking bicolor shells — deep purple on top, golden yellow beneath — encase a silky Earl Grey-infused ganache that is fragrant with bergamot, gently smoky, and layered with the unmistakable character of fine black tea. Refined, aromatic, and utterly distinctive — this is the macaron for those who know.

The Almond Shells

Made using the Italian meringue method — finely ground almond flour and powdered sugar folded into a glossy meringue of hot sugar syrup and egg whites. Each shell is piped to an exact diameter, rested until a skin forms, and baked until the signature ruffled foot develops. The shells are colored in a dramatic two-tone: a deep violet-purple crown over a warm golden yellow base — as visually striking as the flavor within. Aged for 24 hours after assembly to reach their ideal chewy, yielding texture.

The Earl Grey Ganache

A fragrant, tea-infused filling made by steeping premium Earl Grey leaves in warm cream until deeply aromatic, then straining and combining with fine white chocolate and a touch of butter for a smooth, silky ganache. The bergamot oil — the defining note of Earl Grey — comes through clearly: floral, citrusy, and gently smoky, with a long, lingering finish that evolves with every bite.

Pure Ingredients

Finely ground almond flour, powdered sugar, egg whites, sugar (shells) • Premium Earl Grey tea, heavy cream, white chocolate, butter (ganache)

Best enjoyed at cool room temperature — remove from refrigeration 20 minutes before serving. Pairs beautifully with a pot of Earl Grey tea, a glass of Champagne, or a light Darjeeling.