Happy National Tea Day
Updated: Apr 22, 2022
To celebrate National Tea Day, here is my recipe for Chai Tea Latte Macarons.
Chai Tea is my favorite tea, I love the spices and punch it has. I often drink it hot in the morning with milk and sugar. Or have a refreshing Iced Chai Tea Latte from my favorite coffee shop for an afternoon lift.
Chai Tea Latte Macarons
130g superfine almond flour
130g powdered sugar
90-100g egg whites, room temperature
pinch of cream of tartar - optional
pinch of salt
90g granulated sugar
1/4 tsp vanilla extract
1 teabag of chai tea, ground fine in mortar and pestle
Sift almond flour and powdered sugar onto parchment paper and set aside.
Pour room temperature egg whites into the bowl of a stand mixer with a whisk and mix on a low/medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and salt.
When egg whites are frothy, slowly add granulated sugar into the eggs in 30 second increments of about 1-2 tbsp at a time and mix till fully incorporated.
Add your chai spice and vanilla extract at this point, then increase the mixing speed to a medium-high speed. Keep mixing until stiff, glossy peaks form.
Fold the dry ingredients into the meringue in two additions using a circular motion until a thick ribbon of batter runs off the spatula when it is lifted. Be careful not to over-mix the batter! It will take time and experience to get this just right.
Pour the batter into a large piping bag fitted with 1/2 inch piping tip onto the prepared baking sheets. I use silicon mats, placed on upside down baking sheets. Space them about 1-inch apart.
Bang the pans firmly on the counter a few times to release air bubbles. Pop any remaining air bubbles that come to the surface with a toothpick.
Let the macarons rest for 20-60 minutes to develop a skin. The macarons should look matte once the skin has formed.
As the macarons rest, preheat your oven to 300 F. Every oven is different and you may need to set your temp higher or lower.
Bake one tray of macarons at a time on the middle rack of your oven for 16-18 minutes, until the macarons do not wiggle when you test them.
Remove from the oven and let the macarons cool on the pan for about 15 minutes. Gently peel them off of the silicon mat and set aside.
Chai Tea Latte Buttercream
1 stick (1/2 cup) butter, room temp
1-1 1/2 cup powdered sugar
1 tsp vanilla extract
1-2 teabags of chai tea, ground fine in mortar and pestle (amount based on how strong you want your spice flavor)
pinch of salt
1-2 tbsp milk, if needed
Cream butter until smooth and creamy.
Add powdered sugar, vanilla, ground chai tea and salt.
Cream until fully incorporated.
Add milk to reach desired consistency
For optional topping (decoration), melt white chocolate and drizzle over top of mac shells.