Dirty Chai Macarons
After making my chai sugar cookies, I was on a bit of a chai spice kick! Chai lattes with a shot of espresso are one of my favorite fall drinks, so I transformed them into dirty chai macarons! The shells are like a chai tea macaron and they’re filled with espresso buttercream.
The first time I made macarons, I had absolutely no background information about how to make them, what ingredients they used, or anything else, really. I had tried maybe two macarons in my life before I made them on my own. The only thing I really knew about them was that they were difficult to make, and I wanted a baking challenge! It took me at least 3 attempts before I made macarons that didn’t all crack or have a big empty bubble inside. One of my big problems was that I didn’t know what stiff peaks were! I made them twice before thinking “hmm, I should probably look up exactly what stiff peaks are.” And boy, was I wayyy off!
For more tips and details, including a photo tutorial showing how to make these dirty chai macarons, check out my blog post!
- 12 macarons
- Prep time: 60 Minutes|Cook time: 12 Minutes|Total time: 1 Hours 12 Minutes
Chai Macaron Shells
- Sift the almond flour and powdered sugar, then transfer to a food chopper and puree for 15 seconds in 5 second intervals. Sift them again, discard any clumps, and mix in the chai spice.
- In a separate large, clean bowl, whisk the egg whites and cream of tartar using an electric mixer until they reach soft peaks. Add 1/3 of the sugar, whisk, and repeat until all of the sugar is mixed in. Add the vanilla and continue to whisk until you have stiff peaks.
- Gently fold the dry ingredients into the wet ingredients using a spatula. The perfect consistency will appear shiny and when you lift a spatula-full to the height of the bowl, the batter will drizzle down in a smooth and steady manner.
- Transfer the batter into a piping bag with a medium sized round tip. Pipe even circles onto a baking sheet covered in parchment paper or a silicone baking mat (if using parchment, put a few spots of batter in the corners under the paper so that it's secured to the sheet).
- Lift your baking sheet about 8" and drop it onto the counter. Repeat 4 more times. (This is to help release any bubbles) Then, using a toothpick, smooth out any bubble holes or peaks in the batter.
- Let the macarons sit in a dry environment for 30-60 minutes. They're ready to bake when they're no longer sticky to the touch. Preheat oven to 300°F while the macarons set.
- Bake for 12-15 minutes and then let them cool completely before removing from the sheet.
- Cream the butter, then add powdered sugar, espresso, and optional food coloring. Mix until well combined. If the buttercream is too thick, add a tiny bit of milk, cream, or water.
Assemble the Macarons
- Pair the macaron shells up and pipe buttercream onto one shell of each pair. Then, place the shells together.
- Optional: drizzle with a sauce like caramel, dulce de leche, or chocolate.
- *To make your own chai spice, combine: 1 tsp ground nutmeg, 1 tsp ground cardamom, 1 tsp ground cloves, 1 tsp allspice, 2 tsp cinnamon, 3 tsp ginger
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