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Home » Recipes » Macarons

Chai Macarons

Published: December 21, 2021 Modified: Jan 2, 2022 by Cambrea Gordon. This post may contain affiliate links.

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Make these dirty chai macarons with this easy-to-follow French macaron recipe! Featuring espresso-infused shells and chai spiced frosting, these macarons taste just like you ordered a dirty chai from your favorite cafe.

chai macarons on a piece of parchment paper.
Chai macarons.

These chai macarons have easily become one of my favorite macaron flavors ever.

I had never had a dirty chai latte until I managed the front-of-house cafe at a bakery a few years back. I instantly became addicted to the espresso, anise, and cardamom flavor combination that is a dirty chai.

So naturally thinking of these flavors made me want to create a macaron for them, so I added the spices and freshly brewed espresso to the filling for the ultimate bakery drink treat that I know you'll love!

Jump to:
  • why you'll love these chai macarons
  • ingredient notes
  • expert tips for perfect chai macarons
  • instructions
  • storage & freezing
  • faq's
  • more macaron recipes you'll love
  • Recipe 📖
chai macarons on a sheet tray.
Chai macarons on a sheet pan.

why you'll love these chai macarons

  • Extremely detailed recipe that is full of helpful tips, tricks, and photos in an easy-to-follow format.
  • Ground and brewed espresso gives them a fresh coffee flavor
  • Warm chai spice is added to balance out the coffee
  • Perfect recipe for macaron beginners!

ingredient notes

chai macaron ingredients.
Chai macaron ingredients
  • Almond meal: I love buying mine in bulk from Costco or Bob's Red Mill as they have the best high quality meal.
  • Egg whites: fresh egg whites are required for successful macarons. Do not use carton or boxed egg whites unless they are unpasteurized.
  • Ground espresso: I love opening a pod of Nespreso coffee and using the grounds inside. You can also grind your own or use instant coffee and leave out the food coloring.

Full ingredient measurements and instructions can be found in the recipe card below!

chai macarons in a diagonal line.

expert tips for perfect chai macarons

  • Use a kitchen scale: the ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients.
  • Wipe your bowl with vinegar-:before mixing the egg whites, dampen a paper towel with a bit of white vinegar to wipe your bowl with. This will ensure it is free from any fat residue which can prevent your eggs from whipping.
  • Turn your baking sheet upside down: This is my favorite trick ever and people always tell me they have success after doing this!
  • Don't skip resting them: Resting the shells is required for the feet to form!
  • Make sure your oven is at the right temperature: Chances are, your oven temperature is off by a few degrees so I always keep my oven thermometer on the lower oven rack.
chai macarons on a piece of parchment paper.

instructions

Step 1: Sift the powder sugar, almond meal, and espresso grounds together into a large bowl, then set it aside.

Step 2: Add the egg whites to a clean stand mixing bowl and use the whisk attachment to whip the whites to soft peaks. Sprinkle the sugar into the mixing bowl and then continue mixing until stiff peaks form.

  • sifting the dry ingredients for the chai macarons.
  • stiff meringue for the chai macarons.

Step 3: Add ⅓ of the dry ingredients to the meringue Fold them together with a rubber spatula and then add the next third. Continue folding until all of the dries are combined, then add one small drop of Americolor Brown gel coloring.

Step 4: Scrape the batter against the sides of the bowl until the batter starts looking glossy. Pick up some of the batter and let it fall off the spatula. If it falls slowly in ribbons and you can draw a figure 8 with it, it's ready.

  • folding the dries into the meringue for the chai macarons.
  • drying a figure 8 with the chai macaron batter.

Step 5: Fit an 18-inch piping bag with a #12 round Wilton tip and fill it with the batter. Pipe the shells on the baking sheet lined with a silicone baking mat into 1 ½ inch round shells, spaced two inches apart. Tap the tray on the counter a few times and pop any bubbles with a toothpick.

Let the shells rest until a dry skin forms, then bake at 300 F/149 C for 12-13 minutes.

Step 6: Once completely cool, remove the shells and match them up with like sizes. Pipe about one tablespoon of the buttercream on one shell and then sandwich it with the other half.

  • the baked and filled chai macarons on a tray.

storage & freezing

  • Fridge: Once filled, store them in an air-tight container overnight in the fridge to soften. They will stay fresh for 2-3 days at room temperature or 1 week in the fridge!
  • Freezer: You can freeze just the shells or the filled macarons for up to 1 month!

Naturally, the macarons will harden in the fridge so before eating, leave them out at room temperature for 30-60 minutes to soften.

faq's

Why did the shells crack?

The batter was either under or over mixed. Not mixing the batter enough leaves too many air bubbles which expand and crack the shells when baking.

What should I do if I don't have a kitchen scale?

I personally do not list the ingredients in cup measurements because the sizes can vary in small amounts and when making macarons even the smallest difference can ruin your batch.

Can I fill them with a different flavor filling?

Yes! You can fill them with any flavor you desire. I love filling them with plain vanilla frosting.

more macaron recipes you'll love

  • Easter Macarons with Dulce de Leche
  • Blueberry Macarons
  • Earl Grey Macarons
  • Sweet Tart Macarons

If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Recipe 📖

chai macarons on a piece of parchment paper.
5 from 2 votes
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Dirty Chai Macarons

Make these chai macarons with this easy-to-follow French macaron recipe! Featuring two espresso-infused shells, brewed espresso, and chai spiced frosting, these macarons taste just like you ordered a dirty chai from your favorite cafe.
Servings 20 servings
Prep 1 hr
Cook 13 mins
Total 1 hr 43 mins
Course : Dessert
Cuisine : French
Author : Cambrea Gordon

Equipment

  • kitchen scale
  • Stand mixing bowl with whisk and paddle attachment
  • large mixing bowl
  • rubber spatula
  • 18 inch piping bag
  • Silicone baking mat
  • baking tray ( SEE NOTES )
  • #12 round Wilton tip

Ingredients 
 

Espresso Shell Ingredients

  • 124 grams powdered sugar
  • 140 grams blanched almond meal
  • 2 teaspoon ground espresso or instant coffee
  • 107 grams egg whites, room temperature
  • 110 grams granulated sugar
  • ⅛ teaspoon cream of tartar
  • 1 small drop Brown gel food coloring

Filling Ingredients

  • 10 tablespoon unsalted butter, soft
  • 1 cup powdered sugar
  • 2 tablespoon brewed espresso, cooled
  • ½ teaspoon chai spice

Instructions

Making the Macaron Shells

  • Line an upside down pan with a silicone baking mat and fit a piping bag with a small #12 Wilton round tip, then set them both aside.
  • In a medium bowl, sift the almond meal, powdered sugar, and espresso into a larger bowl and discard any large pieces. Set aside.
    124 grams powdered sugar, 140 grams blanched almond meal, 2 teaspoon ground espresso or instant coffee
  • In a stand mixing bowl, begin whisking the egg whites on medium low speed for 2-3 minutes until foamy, then add the cream of tartar.
    ⅛ teaspoon cream of tartar, 107 grams egg whites, room temperature
  • Very slowly, sprinkle the sugar into the mixing whites with a spoon. When all of the sugar is added, increase the speed to medium and whip for about 7-8 minutes or until stiff peaks form.
    110 grams granulated sugar
  • Add ⅓ of the sifted dry mixture to the bowl of meringue. Fold very gently with a spatula until combined. Continue until all of the dry ingredients are incorporated, then add the food coloring.
    1 small drop Brown gel food coloring
  • Scrape the batter against the sides of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in a continuous ribbon. Try to make a figure 8 with the batter. If it falls without breaking, it's ready.
  • Pipe the batter in 1 ½ inch rounds (spaced 2 inches apart) directly over the baking tray. Drop the pan on the counter a few times to release any air bubbles which you can pop with a toothpick.
  • Let the shells sit to dry and form a skin, at least 30 minutes or until you can touch the tops without leaving an impression. Preheat the oven to 300 F/149 C.
  • Bake for 12-14 minutes. The shells are done baking when the top of the shell doesn't budge from the feet. Let the tray cool completely on a wire rack before removing the shells.

Making the Filling

  • In a mixing bowl add the butter and use the paddle to mix the butter on low for 1-2 minutes or until smooth. Add the powdered sugar in ½ cup at a time. Mix on low until combined, then increase the speed to medium and whip until light and fluffy. Add the brewed espresso and chai spice and mix on low to combine.
    10 tablespoon unsalted butter, soft, 1 cup powdered sugar, 2 tablespoon brewed espresso, cooled, ½ teaspoon chai spice

Assembling the Macarons

  • Pipe about 1 tablespoon of buttercream onto one shell, then sandwich with the other half. Place the macarons in a sealed container and let them mature in the fridge overnight to soften.

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients.
ALSO NOTE: Dark vs. light baking pans- baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 275 F/135 C.
Step by step process photos are provided above, in the body of this post.

Tips for Perfect Macarons

  • Use a kitchen scale- the ratio of ingredients is the most important key to success. I always recommend using a kitchen scale to weigh the ingredients for success!
  • Wipe your bowl with vinegar- before mixing the egg whites, dampen a paper towel with a bit of white vinegar to ensure it is free from any fat residue which can prevent your eggs from whipping.
  • Use an upside-down baking pan- my favorite trick for perfect macarons is turning the pan upside down to prevent hollow or exploded shells.
  • Don't skip resting them- resting the shells is required in order for the feet to form at the bottom of the shell when baking.

Storage

Once filled, store them in an air-tight container overnight in the fridge to soften. They will stay fresh for 2-3 days at room temperature or 1 week in the fridge!
You can also freeze just the shells or the filled macarons for up to 1 month!
Naturally, the macarons will harden in the fridge so before eating, leave them out at room temperature for 30-60 minutes to soften.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 14.9g | Protein: 2.6g | Fat: 10.7g | Saturated Fat: 4.4g | Cholesterol: 17mg | Sodium: 56mg | Potassium: 87mg | Fiber: 1.2g | Sugar: 13.1g | Calcium: 25mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Reader Interactions

Comments

  1. Steph says

    November 22, 2021 at 3:25 pm

    5 stars
    LOVE this flavor! I've made them multiple times and the filling is to die for. I used espresso powder so I didn't need to use the food coloring as it gave them such a pretty brown color.

    Reply
  2. Jena M. says

    December 22, 2021 at 8:04 pm

    5 stars
    The chai flavor is amazing! Will definitely be making these again.

    Reply
    • cambreabakes says

      December 22, 2021 at 8:06 pm

      Thank you Jena! I am so excited you love them as much as I do!

      Reply

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Hi, I'm Cambrea, a classically trained Pastry Chef turned Recipe Developer and Food Photographer. Here at Cambrea Bakes, you'll find modern twists on classic baked good recipes for any occasion.

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