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 mildlymeandering.com