Rose Chai Macarons
Why not throw a fall inspired tea party and invite our seasonal Rose Chai?! And, of course, no tea party is complete without some adorable, sweet treats. We created a unique, chai-spiced macaron with Rose Chai Nut Butter filling to pair with your hot tea and fabulous hat.
Chai Spiced Macaron Shells:
- 90 g of egg whites (about 3 eggs)
- 120 g superfine almond flour
- 50 g of white sugar
- 175 g powdered sugar
- ¼ tsp cream of tartar
- 1.5 tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp allspice
- 1.25 tsp ginger
- ¼ tsp clove
Rose Chai nut butter filling:
- ¼ cup softened butter (to make recipe dairy-free, use vegan butter or melted coconut oil)
- ⅓ cup Rose Chai Almond + Cashew Butter
- ¾ cup powdered sugar, or more depending on how sweet you like!
- Pinch of salt
- 1 tsp of vanilla extract
- 1 drop of food-grade rose water (optional if you want extra rose flavor)
- Mix dry ingredients together first - almond flour and powdered sugar, and all spices
- Place 90 g (using about 3-4 eggs) in a bowl and turn (stand or handheld) mixer to medium until frothy and bubbly.
- Add cream of tartar and salt while mixing on low-medium speed. Lastly, slowly pour white sugar and turn to medium-high speed until stiff peaks form
- Once the egg white mixture has formed stiff peaks, pour the dry ingredients into the bowl and gently fold into eachother using as little strokes as possible
- You have your macaron shell batter! Place into a gallon size ziploc bag (or pastry bag) and cut a very small hole at the bottom corner
- Prepare a baking sheet and parchment paper. If you would like to try and make the macarons especially uniform, trace a quarter on the parchment paper and then flip it over and pipe onto the traced circles
- Pipe the circles making sure to leave at least an inch or two in between
- Once they’re all piped out, whack the baking sheet as hard as you can on the counter a few times. This helps the air bubbles come out and creates a smooth surface!
- Let them sit for 1.5-2 hours at room temperature
- Turn the oven on to 300F and after they have sat out to dry, bake in oven for 18 minutes.
- Beat softened butter and Rose Chai nut butter together on medium speed until well blended
- Add sifted powdered sugar, salt, and vanilla
- Optional: add one or two drops of rosewater, depending on how rosy you like it!
- Pipe filling and squish between two shells. Top with a dried rose petal or two.
Tips on whipping egg whites: Not even the smallest speck of yolk or water can get into the egg whites, keep the bowl away from the oven or keep the oven off while mixing, and once you start suspecting medium peaks, check every 15 seconds so you don’t over mix them.
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