Every season has a different flavor and color palette in my opinion. So instead of calling these cookies “Chai Macarons” or “Cinnamon Macarons,” I decided it would be best to name them Autumn Macarons. Fall is cinnamon, pumpkin and cloves, summer is lemon, basil and peach, spring is lavender, chocolate and almond, and winter is mint, caramel, and nutmeg.
These just happen to capture fall.
(for the filling)
Make the croons
- 2 large egg whites
- 5 tablespoons of white sugar
- 1 cup powdered sugar
- 1/2 cup of almonds
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
- 1/4 tsp. cloves
- Preheat the oven to 350. Line two baking sheets with silpats or parchment paper.
- In a food processor, grind up the almonds until they’re fine. Add the cinnamon, nutmeg, cloves, and powdered sugar and grind until well blended.
- In a kitchen aid, whip the egg whites. Add the white sugar gradually until the whites are stiff and hold peaks (There’s nothing more satisfying than this small accomplishment.)
- Fold the almond mixture into the egg whites, then fill a piping bag or large ziploc with the batter. Pipe the macaron shells on the baking sheets about 1 inch apart, then slam the pan on a flat surface a few times to flatten them out.
- Bake them for about 15 minutes. If they stick to the parchment when you try to pick them up, let them bake for another couple minutes.
For the chai filling:
Steep 2 chai tea bags in 1/2 cup of hot water, then let sit until the tea is cool. Remove the bags. Beat together 1 stick of salted butter (1/2 cup) and about 1 1/4 cups of powdered sugar. Add a dash of cinnamon and keep beating until the mixture is fluffy and creamy. Add 4-5 tablespoons of tea, mixing well after each tablespoon is added. Spread or pipe a little filling on the cooled macaron shells and sandwich them together.
Enjoy! <3, B