The Swiss Method of making macarons involves heating the egg whites and granulated sugar over a double boiler before bringing them to medium-stiff peaks. It has a high success rate!
Sift & chop the almond flour, powdered sugar & chai spice to get nice, fine particles that will yield smooth macaron shells.
Whip up the meringue in the bowl of a stand mixer using the Swiss method. Whisk until it reaches medium-stiff peaks.
Fold the dry ingredients into the meringue until they fall off the spatula into a figure 8, then pipe circles on a silicon mat.
While the shells dry & bake, whisk together all of the ingredients for the espresso buttercream.
Pair the shells up and pipe buttercream on half of them, then sandwich them together. Refrigerate overnight and enjoy!