Chai Macarons

Perfect for fall!

Packed with warm fall spices, chai macarons are bound to be a hit with any chai lover!

Tea-infused macaron shells are paired with an easy chai-spiced buttercream.

Gather chai spices, vanilla, powdered sugar,

unsalted butter, chai-spiced tea, almond flour, granulated sugar,

gel food coloring, powdered sugar, and egg whites.

Grind the granulated sugar and tea in a mortar and pestle (or food processor or blender) until fine.

Set aside.

Sift or process almond flour and powdered sugar until fine and well-combined.

Set aside.

Whisk egg whites on low until frothy, then sprinkle in the chai sugar a teaspoon at a time.

Increase speed to medium, and whisk to stiff peaks.

If desired, add 2-3 drops of gel food coloring.

Add half of the almond flour and powdered sugar mixture, and fold to combine.

Add the last half of the almond flour mixture, then macaronage until the batter loosens and forms ribbons.

Transfer to a piping bag.

Pipe onto parchment paper or silicone macaron mats.

Tap the bottoms of the pans to release any air bubbles, then let rest for 30-60 minutes until they form a skin.

Bake at 320°F/160°C for about 17 minutes, then let cool completely.

Meanwhile, mix up the chai buttercream:

Cream together butter, powdered sugar, vanilla extract, and chai spice mix.

Transfer to a piping bag, then pipe a swirl onto the bottom of a macaron shell before topping it with a similarly-sized macaron.

This recipe has a cleanup rating of 4 out of 5, at  Gonna Take a While.

Enjoy the start of baking season with chai macs!

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!