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  • Writer's pictureKim Sherry

Vanilla Chai Macarons, so comforting...

Vanilla Chai Macarons...a taste of comfort.


  • 130g superfine almond flour

  • 130g powdered sugar

  • 1 bag chai tea, ground

  • 90-100g egg whites, room temperature

  • pinch of cream of tartar - optional

  • pinch of salt

  • 90g granulated sugar


  1. Sift almond flour, powdered sugar and ground chai onto parchment paper, set aside.

  2. 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, continue to mix until it reaches the soft peak stage.

  3. Slowly add granulated sugar into the eggs and mix on a medium speed for 30 seconds. If desired, add in gel food coloring at this point, then increase the mixing speed to a medium-high speed. Keep mixing until stiff, glossy peaks form.

  4. 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.

  5. 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.

  6. 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.

  7. Let the macarons rest for 20-60 minutes to develop a skin. The macarons should look matte once the skin has formed.

  8. 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.

  9. 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.

  10. 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.

Vanilla Chai Buttercream


  • 4 tbsp (1/2 stick) butter, room temp

  • 1 1/2 cup powdered sugar

  • 1/2 tsp vanilla extract

  • 2 bags, chai tea, ground and sifted

  • 1/2 tbsp milk, if needed


  1. Cream butter until light and fluffy.

  2. Add powdered sugar, extract and chai, mix until thoroughly combined.

  3. Add milk if needed, to reach desired consistency.

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