Dirty Chai Macarons

How to Make

Dirty Chai Macarons

Yield

15 macarons

Type

Dessert

Time

90 minutes

Level

Challenging

Almond flour Powdered sugar Chai spice Egg whites Granulated sugar Vanilla extract Unsalted butter Espresso / coffee Milk / cream Brown food dye

What You Need to Make This Recipe

Swiss Method

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!

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Sift & chop the almond flour, powdered sugar & chai spice to get nice, fine particles that will yield smooth macaron shells.

Sift the dry ingredients

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Whip up the meringue in the bowl of a stand mixer using the Swiss method. Whisk until it reaches medium-stiff peaks.

Make the meringue

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Fold the dry ingredients into the meringue until they fall off the spatula into a figure 8, then pipe circles on a silicon mat.

Macaronage & piping

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While the shells dry & bake, whisk together all of the ingredients for the espresso buttercream.

Espresso buttercream

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Pair the shells up and pipe buttercream on half of them, then sandwich them together. Refrigerate overnight and enjoy!

Assemble the macarons