For the macarons:
100 g. egg whites (about 3 eggs)
35 g. granulated sugar
200 g. powdered sugar, plus more for dusting
80 g. almond flour
40 g. pistachio flour (available here)
For the filling:
3 egg yolks
½ cup sugar
Ό cup water
1½ sticks unsalted butter, room temperature, cubed
1½ tsp. bergamot extract (available here)
1 tsp. ground Earl Grey tea leaves
Fresh berries for garnish
Special equipment: a candy or deep fry thermometer
Use an 8-inch plate to trace 2 circles on pieces of parchment paper with a dark marker. Flip them over and place on two baking sheets. Set aside.
To make the macarons, whip the egg whites and sugar on high using a stand mixer or hand mixer until stiff. The egg whites should not move when the bowl is turned upside-down.
Sift the powdered sugar, almond flour and pistachio flour into the bowl and fold in the ingredients, gently removing air from the batter so it flattens and slowly spreads after mixing. Pour the batter into a pastry bag fitted with a round tip.
Hold the bag perpendicularly a few inches above the circle on the baking sheet. Staring at the center of the circle, slowly pipe the batter in a spiral, leaving a tiny amount of space for the batter to spread and combine to create a disc.
Hold the bag in the same manner over the second baking sheet, but this time, outline the circle. Pipe another circle just inside the first to create a ring, leaving the center empty.
Firmly tap each baking sheet on the counter to release any air bubbles. Let the batter rest 20 to 30 minutes, until the tops are dry to the touch.
Move the oven rack to the center and preheat the oven to 325 degrees. Place the baking sheets in the center of the oven and prop the oven door open with a wooden spoon to let some air escape. Bake the ring 16 minutes, rotating the pan halfway through so it bakes evenly. Bake the circle 24 minutes, rotating the pan halfway through so it bakes evenly.
Carefully slide the parchment paper off the baking sheets and onto the counter to let the macarons cool completely before touching.
Meanwhile, make the filling by placing the yolks in the bowl of a stand mixer.
Place the sugar and water in a saucepan over medium-high heat and do not stir. When the mixture reaches exactly 232 degrees, turn the stand mixer on high and drizzle the syrup into the bowl. Beat 1 or 2 minutes until combined, then let rest until it reaches room temperature.
Beat in the butter, bergamot extract and tea leaves on high until the mixture comes together in smooth, frosting-like consistency, about 2 to 3 minutes. Scrape the cream into the pastry bag and set aside.
Once the maracons have cooled, gently place the serving plate on top of the disc-shaped macaron and invert it onto the plate. Peel off the parchment paper and pipe the pastry cream in a circle to cover the entire base. Gently lift the ring-shaped macaron off the parchment paper, peeling it as you go and supporting the bottom with your hands. Carefully place the ring atop the pastry cream.
Fill the hole in the center with fresh berries and sift powdered sugar over the top. The macaron cake will keep, covered, 1 to 2 days.