Chai Macarons
Servings: 50 whole macarons
Ingredients
- 1 stick (4oz sticks) unsalted butter (room temperature)
- 1 1/4 cups powdered sugar
- 5 tablespoons chai powder my favorite is Oregon Chai – Original
- 1 tablespoon whole milk powder
- 1-2 tablespoons half and half
- 1.5 teaspoons pure vanilla extract
- 1/8 teaspoon nutmeg powdered
- 1/2 teaspoon cinnamon powdered
- 1/2 teaspoon cardamom powdered
- 1/2 teaspoon clove powdered
- 1/2 teaspoon ginger powdered
Instructions
Making the Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- I like to sprinkle a little cinnamon over the shells after piping
- Bake and let the macarons cool completely before filling
Making the Chai Buttercream
- Beat all the ingredients together with the paddle attachment until light and fluffy
Assembling the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes
Notes
Depending on the chai powder you use, you might need to warm the half and half and add the Chai powder to dissolve the powder before adding it to the buttercream. If you go this route, make sure you cool the mixture completely before you add it to the buttercream. This will prevent the buttercream from becoming grainy from the Chai powder.
You also might need to start with more half and half because some of the moisture will cook out.