Chai Macarons

With Chai Spice Buttercream

Gather the ingredients for the shells

Place a heat-proof bowl over a small saucepan of simmering water.  Add  the egg whites and granulated sugar.  Whisk constantly until the sugar  has dissolved - about 2-3 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk  attachment.  Beat on medium-high speed until the mixture forms stiff  peaks - about 5 minutes.

Use a fine mesh sieve to sift the almond flour, powdered sugar,  cinnamon, and cream of tartar into a large bowl.  Discard remaining  chunks.

Sift the same mixture a second time right into the egg whites.

– Use a rubber spatula to  gently fold the dry ingredients into the egg whites.  Make sure to fold  all the way to the bottom of the bowl. – Once  all of the dry ingredients have been incorporated, continue folding.   Run your spatula along the entire bowl and fold it into itself, giving  it a light smush each time.  Repeat folding until the meringue reaches  the figure 8 stage (it should be approximately 50 folds, maybe a bit  more).  If you can draw a figure 8 with the batter without the stream  breaking, the meringue is ready.  If the meringue falls off in clumps,  smush and fold it a few more times before re-testing for the figure 8  again.

– When the meringue flows smoothly, transfer to the piping bag fitted with the round tip. – Pipe  1.5" macarons on the baking sheet.  Hold the pan 6" off the counter and  drop it straight down.  Repeat 4-5 times or until it appears that any  large air bubbles have popped.  If there are any remaining obvious air  bubbles, use a toothpick or pointy knife to pop them and then drop the  pan once or twice more. – Set the macarons aside to rest for 25-30  minutes, or until they have developed a skin (you should be able to  touch them gently without the meringue sticking to your finger).  While  the meringues rest, preheat the oven to 325 degrees F. – Bake  the macarons, one tray at a time, for 11-14 minutes.  It really depends  how hot your oven runs so keep a really close eye on them the last few  minutes.  If your oven cooks unevenly, turn your trays halfway through.

- Heat the heavy cream, tea bags, and all of the spices in a small  saucepan over medium heat.  When the cream starts to bubble, remove it  from the heat and cover it with a lid for 30 minutes. – Strain the mixture through a fine mesh sieve. – Add the butter to the bowl of a stand mixer fitted with the paddle attachment. – Beat  the butter on medium-high speed for 2-3 minutes, or until it becomes  light and fluffy.  Make sure to scrape the sides of the bowl down a few  times. – With the mixer on low speed, gradually add the powdered sugar, tea infused heavy cream, and vanilla extract. – Scrape  down the sides of the bowl and turn the mixer to high speed and allow  the buttercream to whip for 2-3 minutes, or until light and fluffy.

Pipe frosting and enjoy!

Full recipe at