Chai Macarons Recipe That Will Blow Your Mind
You can get macarons in a wide variety of flavors and fillings. If you like chai as well as mixtures of spices, then these chai macarons with chai buttercream macaron filling are just PERFECT for you. Using this recipe, chai flavors were infused into macarons, giving them a truly incredible flavor.
Chai. Those of you who enjoy this beverage all year round will be soothed by the word itself. Combine it with some aromatic spices and you have the perfect beverage.
Now imagine combining the goodness of chai and macarons. Sounds like a party to the tastebuds, right?
The chai flavors in these chai spice macarons are not that strong but really work incredibly well. Chai can be customized to meet one’s preferences and taste, thanks to the wide array of spices available and used in the making.
Table of Contents
How To Make Macarons?
It may seem daunting if you have never attempted baking macarons before but genuinely, they aren’t that difficult. Sure, baking them takes a little bit of time and patience, but you won’t regret it, especially with these delicious chai macarons.
These are basic macarons (shells) with cinnamon and chai buttercream filling. There’s no better dessert to enjoy if you’re a fan of chai tea lattes.
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What Are Macarons?
French macarons are sweet meringue-based confections. Simply put, they are like small sandwich cookies that come in a lot of colors flavors, and colors. A macaron is a popular French dessert.
A filling such as jam, buttercream, or chocolate ganache is sandwiched between the two shells after they are baked. The ruffled bottom and smooth top of a macaron demonstrate its perfect baking. Are macarons good? Yes! Without a doubt.
It is said that the macaron was introduced in France by the Italian chef Catherine de Medici, dating back to the 8th Century. The macarons made during that time were made with almonds, egg whites, sugar, and were called “priest’s bellybuttons”.
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What Is Chai?
The history of Chai is rich. “Chai” is the Hindi word for “tea”. The word comes from the Chinese word “cha”, which means “tea”. Its history dates back to thousands of years ago in an ancient royal court. There are some legends that claim it to be at least 9,000 years old, but others claim it was only 5,000 years old.
Spice chai’s origin dates back to thousands of years when a king ordered that a medicinal spiced beverage be created for use in Ayurveda (a traditional medical practice that uses herbs and spices for healing).
According to some stories, the court was located in India, while other sources attribute masala chai to Thailand. In any case, it is said to have been made as a cleansing, revitalizing Ayurvedic beverage by a king.
Throughout history, spice chai has been made with a wide variety of spices, and by various methods. Both hot and cold, it was used as a remedy for mild ailments. This spicy-sweet drink was caffeine-free and did not contain any tea leaves at the time.
Why Are Macarons So Popular?
No matter what the occasion might be, macarons are the perfect treat whether it is for a birthday party, wedding, bridal shower, family event, or baby shower. Their bright colors, tempting textures, and bite-size nature makes them hard to resist.
You can enjoy macarons with a wide variety of beverages. There are many shapes and flavors to choose from and they are suitable for every season.
Desserts such as macarons pair well with beverages such as tea, coffee, and champagne, depending on the time of day. With fillings, there are infinite combinations to create macarons that are truly unique.
Who wouldn’t like macarons?
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Nutrition Values
Serving: 1 Piece | Calories: 180kcal | Carbohydrates: 10g | Calcium: 1.2mg | Protein: 2.1g | Fat: 6.5g | Saturated Fat: 2.3g | Cholesterol: 12mg | Trans Fat: 1g | Sodium: 11mg | Potassium: 2mg | Fiber: 1.5g | Sugar: 20g | Vitamin A: 12iu | Vitamin C: 2mg | Iron: 2mg
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Secret Tricks And Tips For Making Chai Macarons
- Before removing the macarons from the baking sheet, let them cool properly. When they are fully cooled, you should be able to peel them off easily.
- Ensure that you use gel food coloring. You do not want to add any extra liquid to the batter because it is already so finicky. You should use gel food coloring instead. Gel food coloring is also more concentrated, so it will require less of it.
- Use white vinegar to wipe down all bowls and appliances. Everything will be flawlessly clean, and nothing will interfere with the stability of the meringue.
- Purchase a kitchen weighing scale if you do not already have one. It’s important to weigh all of your ingredients as mentioned in the recipe when making macarons.
- To whip egg whites, make sure your bowl is clean and the eggs are at room temperature. Both of these are crucial to achieving stiff peaks.
- Your macarons are greatly impacted by the temperature of the oven. If the temperature of the oven is too high, the macarons may crack, turn brown, or develop large ruffled feet.
Mostly Asked Questions About Chai Macarons
1. What caused my macaron shells to crack?
Before baking the shells, make sure they have dried out for 20-30 minutes. If the shells are not dried out enough, they will crack.
2. What is the difference between a macaron and a macaroon?
Unlike macaroons, which have a coconut base, macarons are made of almond flour and meringue and have a filling in between two of their shells, like a cookie sandwich.
3. Is it difficult to make macarons?
Even though macarons require the careful following of instructions, they can prove to be very rewarding if you are careful and closely follow the recipes.
4. What is the best way to pipe macarons into circles?
Push your batter out of the piping bag at a 90-degree angle until the desired size is achieved
5. How should I store these almond macarons?
You can keep it in the refrigerator for up to a week in an air-tight container.
6. Are these gluten-free?
Yes, these macarons are gluten-free. They are made from almond flour.
7. Can I make macarons without almond flour?
Almond flour is one of the key ingredients in macarons. The finickiness of macarons can make it tricky to get right with alternative flours instead of almond flour.
8. What are some other chai macarons?
Yes, there are many. For example – chai latte macarons, chai tea macarons, dirty chai macarons, chocolate chai macarons, chai ganache, cinnamon chai latte filling macarons, chai tea macaron, etc.
9. Which is cheaper, making macarons or buying them?
It’s pretty incredible how much difference there is in cost. The price of a bakery macaron is about $4 per cookie, whereas one can be made at home for as little as $0.18. The process is not difficult, either, as long as you follow instructions carefully.
10. For how many days can the macarons stay fresh? Can you freeze macarons?
The best way to keep your macarons fresh is by storing them in the fridge. They can be stored for up to 3-4 days in the refrigerator. You won’t be able to tell any difference in taste because the ingredients will still be fresh. You can freeze the macarons too. Keep them in an airtight container or ziplock bag.
11. Can I try some other macarons recipe?
You can also try :
Banana macarons
Ube macarons
Ispahan macarons
Champagne macarons
Conclusion
Tip: It’s best not to modify the recipe if you’ve never baked macarons before since even small changes can ruin your macarons.
It is difficult to make macarons, but you can do it! When you’re first learning how to make macarons, follow the instructions carefully. And if you don’t succeed the first time, just keep practising. First-timers, you can start out with these easy macarons
A combination of white chocolate, chai spice, cinnamon powder, and cardamom powder gives these macarons just the right kick of flavor.
Well, a perfect macaron is subjective. But overall, a perfect macaron has smooth shells, ruffled feet, small delicate air pockets in the feet, full inside, appropriate filing ratio, matching sized shells.
A perfect macaron should be round. It should not have an overstuffed or understuffed filling, which unbalances the overall construction of the macaron.
Chai Macarons Recipe
Equipment
- Nozzle (Wilton 2A)
- Whisk
- Mixer
- Piping Bag
- Oven
Ingredients
Ingredient For Making The Chai Macaron
The following ingredients have to be used in the chai macarons recipe:
Chai Macaron Shell:
- 183 g Powdered Sugar
- 200 g Almond Powder
- 152 g Egg White
- 152 g Granulated Sugar
- 2-3 drops (Yellow+Brown) Gel Food Color
- 1 tsp Cinnamon Powder
- ½ tsp Cardamom Powder
- 1 tsp Chai Spice
Chai Butter Cream:
- 60 g Unsalted Butter
- ¼ cup White Chocolate
- 3 Pieces Tea Bags
- 54 ml Milk
- 135 g Powdered Sugar
- 2 tsp Chai Spice
- ¼ tsp Ginger Powder
- ¼ tsp Cinnamon Powder
- ¼ tsp Cardamom Powder
Instructions
For chai macarons, follow these instructions
For Making The Yellow Macaron Shells:
NOTE: Before you begin, get all the ingredients ready. Make sure all the ingredients are in their proper quantities as mentioned.
- In two separate bowls, sieve 183g of powdered sugar and 200g of almond powder.
- In another bowl, pour 152g of egg white and use a hand mixer to whisk.
- Next, add the granulated sugar to the egg whites bowl. Do not add it all at once, only half at a time. Whisk it at medium speedwith the help of a hand blender.
- Once it is wellcombined, add the remaining granulated sugar and blend it at high speed until stiff peaks are formed.
- Lastly, add cardamom powder, food color, chaispice, and as it is chai macaron. Make sure that all of the ingredients are combined.
NOTE: Make sure your chai spice is of good quality.
- Then add the sieved almond flour to the powderedsugar + egg whites mixture. With the help of a spatula, mix them well tocombine.
NOTE: Mixture should be folded to combine. Start scraping the sides of thebowl from the center outwards. Keep your movements as gentle as possible.
- Keep mixing it until it reaches a beautiful color and texture. Make sure you don't overmix it.
- Now, take a baking or piping bag fitted with a#6 and transfer the batter into the bag.
- Next, draw 2-3 circles on the baking sheet or parchment paper.
- Start filling it from the center by moving the bag to the edges of the circle (pipe the bag in theshape of a macaron).
- Before baking, allow the baking sheet to sit at room temperature for 20-30 minutes.
- After that, check with your finger whether it is sticking or not. Touch the surface of a macaron gently and if it seems dry,consider it ready.
- Wondering how to bake macarons, just perfectly? Prepare the oven by preheating it to 150°.Then bake it at 140° for 20 minutes to form the macaron shells.
- Let the macarons cool down while you prepare the butter cream.
Instructions For Making The Chai-ButterCream:
- Add the milk and corn starch to a bowl and mix well.
- In a pan, pour the milk and corn starch mixture.
- Combine the milk with powdered sugar.
- Once that is done, add the ginger powder,cinnamon powder, cardamom powder, and chai spice to it.
- Stir the corn starch mixture continuously in thepan so that it does not stick to the pan. Don’t keep the flame too high.
- Turn off the flame and remove the pan once the mixture has reached a thickconsistency.
- Now, melt white chocolate in a separate bowl over a low flame or in the microwave for melting white chocolate. Add melted whitechocolate while adding some milk.
NOTE: White chocolate shouldn't be poured immediately after melting. If milkisn't used while melting, white chocolate will burn.
- Finally, add the melted white chocolate to the chai spice mixture.
- Now, add the unsalted butter. Use the hand blender to combine all the ingredients well.
Instructions For Assembly Of Macaron Shells And Chai ButterCream:
- The macarons must first be demolded from the parchment paper. Place a single macaron at the bottom.
- Fill the Chai Buttercream with help from a piping bag or baking bag. Place another macaron on top of that cream layer.
- Now gently press down until the chai buttercream filling reaches the edges of the macaron shells. And it is ready. Repeat thesame with the remaining macaron shells.
NOTES
- Before removing the macarons from the baking sheet, let them cool properly. When they are fully cooled, you should be able to peel them off easily.
- Ensure that you use gel food coloring. You do not want to add any extra liquid to the batter because it is already so finicky. You should use gel food coloring instead. Gel food coloring is also more concentrated, so it will require less of it.
- Use white vinegar to wipe down all bowls and appliances. Everything will be flawlessly clean, and nothing will interfere with the stability of the meringue.
- Purchase a kitchen weighing scale if you do not already have one. It’s important to weigh all of your ingredients as mentioned in the recipe when making macarons.
- To whip egg whites, make sure your bowl is clean and the eggs are at room temperature. Both of these are crucial to achieving stiff peaks.
- Your macarons are greatly impacted by the temperature of the oven. If the temperature of the oven is too high, the macarons may crack, turn brown, or develop large ruffled feet.
Thanks for sharing this recipe.
I made the chai buttercream recipe. It’s indeed very tasty.
Thanks Chris.