Prep
2h
Cook
12m
Total
2h 12m
Ingredients
Method
Nutrition
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For
24
M
I
For the Chai Macaron Shells
130
g
Powdered sugar
120
g
Almond flour
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Per Serving
Calories
146kcal
Fat
8g
Saturates
4g
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The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. For the buttercream - DO NOT add the butter to the swiss meringue until it has cooled down to below 85 degrees F. I have made the mistake of adding it too soon, and the meringue ended up melting the butter and turned the whole thing into a soupy mess. If your meringue has reached stiff peaks before it is cool enough, turn the mixer down to low speed and keep it there until it reaches the right temperature.
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Prep
2h
Cook
12m
Total
2h 12m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
24
M
I
For the Chai Macaron Shells
130
g
Powdered sugar
120
g
Almond flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
146kcal
Fat
8g
Saturates
4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. For the buttercream - DO NOT add the butter to the swiss meringue until it has cooled down to below 85 degrees F. I have made the mistake of adding it too soon, and the meringue ended up melting the butter and turned the whole thing into a soupy mess. If your meringue has reached stiff peaks before it is cool enough, turn the mixer down to low speed and keep it there until it reaches the right temperature.
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Made it?
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