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.
Equipment
- Stand mixing bowl with whisk and paddle attachment
- large mixing bowl
- rubber spatula
- 18 inch piping bag
- Silicone baking mat
- baking tray ( SEE NOTES )
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.
- 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.
- 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.
- 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.
- 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.
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.