Spiced Chai Macarons – An elegant french dessert with chai tea latte flavors! Made with flavorful spices and a light vanilla buttercream filling!
To celebrate my last day downstate before heading back home, I had to make some more macarons! This time, I combined my favorite chai flavors into macarons and they turned out incredible! The flavors are on the lighter side but really work wonderfully together! I’d suggest pairing them with a Spiced Chai Tea Latte, they were meant to be together!
How to make macarons? The takes seems daunting if you have never made them before but really, they aren’t bad! They just take a little bit of time and patience but trust me, macarons are worth it, especially these chai macarons! They have the perfect balance of spices in the base and a light vanilla buttercream filling! Aft making the Red Wine Macarons and Lavender Lemon Macarons, I feel like I am getting the process down! If you love chai tea lattes, then this is the dessert for you!
Notes on chai macarons recipe
- You will need 2 large pastry bags, 1 extra large piping tip, and 1 medium piping tip. If you don’t have those, you can use a ziploc bag and cut the tip off so there is about a 1/2″ opening but it may be a bit of a messier process.
- Having a stand mixer makes the process a lot easier but if you don’t have one, a hand mixer will work too!
An elegant french dessert with chai tea latte flavors! Made with flavorful spices and a light vanilla buttercream filling!
- 1 cup almond flour
- 3/4 cup powdered sugar
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/2 cup unsalted butter softened
- 1 3/4 cup powdered sugar
- 1 tsp vanilla extract
- pinch of salt
Into a medium bowl, sift almond flour and confectioners’ sugar thoroughly twice.
In a large stand mixer bowl with a whisk attachment, add in egg whites and mix until frothy. Slowly add in granulated sugar and cream of tartar. Whip until there are hard peaks. Add in vanilla extract, cinnamon, ginger, nutmeg, and cloves. Continue to mix on low until combined.
Sift in the almond flour and confectioners’ sugar mixture to the egg white mixture. Use a spatula to fold in the almond flour/confectioners’ sugar. Continue to do this until well combined but DO NOT OVER MIX. To test, drop batter and and if the edges still appear after 10 seconds, then mix a bit more and try again. If the edges do not appear, then the batter is ready to go.
Transfer batter into a pastry bag with the extra large piping tip.
On a baking sheet lined with parchment paper, pipe out 1.5 inch rounds. They should be at least 1.5 inches away from each other.
Tap baking sheet a few times to a hard surface to pop any bubbles inside to macarons to avoid cracking in the oven.
Let the macarons dry for 20-30 minutes before baking.
Heat the oven to 300°F and then bake for 17-19 minutes. The macarons are done when you can easily remove one of the tray.
Let cool for 10 minutes before transferring to a wire rack to continue cooling.
While the macarons are cooling, start on the filling. In a large bowl, whip butter using a mixer. Add in the powdered sugar, salt, and vanilla extract and continue to whip until well combined.
Transfer frosting to a pastry bag with the medium piping tip. Fill the inside of half of the macarons before placing the remaining macarons on top of the filled macarons.
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