Chai macarons

Recipe by Rosemary and Miinted

 Shopping Cart: Masala chai concentrate

Macaron Shell Ingredients:

3 eggs at room temp

1⁄3 cup and

1 TBSP granulated sugar

1 tsp vanilla extract

1 1⁄2 cup almond flour

1 cup powdered sugar 

Chai Buttercream Ingredients: 

1⁄4 cup softened unsalted butter *room temp

1 tsp vanilla extract

A pinch of salt

4-6 cups powdered sugar

3-5 TBSP of Masala Chai Concentrate

For the macaron

Take two baking sheets and line with parchment paper. *You can use the top of a spice jar lid to line circles on the parchment with a pencil for even sizing of the macaron shells. 

  1. Separate egg yolks and egg whites, you can use the egg yolks for something else like 

custards. Place the three egg whites in a bowl of a stand mixer or large bowl for a hand mixer. 2. Place the almond flour and powdered sugar into a food processor and chop using the pulsing method for about two minutes. Use a sifter and sift the mixture into a separate bowl from the egg whites. If you do not have a food processor just make sure to sift the mixture at least three times. Set aside. 3. Go back to the egg whites and begin to whisk on medium. 4. Grab the granulated sugar and begin to pour into the egg whites very slowly. 5. Add the vanilla extract into the egg and sugar mixture and whisk on high speed until stiff 

peaks form. 6. Pour the egg white mixture onto the almond flour and powdered sugar mixture. 7. Use the folding method with a spatula to incorporate ingredients. *Note, to be gentle 

when combining, important to not over whisk. 8. Once combined, place into a piping or ziploc bag. Start to pipe onto the circles you 

outlined earlier until it fills the circle. 9. Once all the batter is used up, you must tap the trays onto the counter to knock out all 

the bubbles that are in the shells. 10. Keep on the counter so they can dry, let rest for 45 minutes to an hour. 11. Heat oven to 300F and bake for 12-15 minutes. *Be sure to rotate your trays at 7 

minutes into the baking time. 12. Let the shells cool. 

 

The filling: 

  1. Using a stand mixer beat the butter on high for about eight minutes. Add in the salt 

during this time. 2. Add 2 cups of the powdered sugar and beat on low-medium speed. 3. Add the vanilla and DONA CHAI 4. Add 1⁄2 cup of powdered sugar at a time until desired buttercream texture. 

*You can add food coloring for fun if you’d like as well. 

Assemble the buttercream and the cookies together using a piping bag to place the buttercream onto the macaron shells and squish two shells together to make a sandwich. And enjoy!!