Dirty Chai Macarons with Espresso Spice

These dirty chai macarons combine the cozy spice of a chai latte with the bold flavor of espresso in a delicate French-style cookie. The macaron shells are flavored with chai spice, giving them warm notes of cinnamon, ginger, cardamom, cloves, nutmeg, and allspice. They are filled with a smooth espresso buttercream that makes each bite taste like a dirty chai latte in dessert form.

Update: This recipe was originally made with the French method, but it has been updated to use the Swiss method because it gives more consistent results for macaron shells.

What You Need to Make This Recipe

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Step by Step Instructions

Step 1 – Sift the dry ingredients

For smooth chai macaron shells, the dry ingredients need to be as fine as possible. Weigh the almond flour, powdered sugar, and chai spice in a small bowl, then sift them together. Break down any large pieces so they can pass through the sieve. Next, pulse the mixture briefly in a food chopper, then sift it again. Discard any large clumps that remain instead of forcing them into the batter.

Step 2 – Make the meringue

The Swiss method starts by gently warming the egg whites and granulated sugar together. Add both to a very clean stand mixer bowl and whisk constantly over a double boiler on medium-low heat. Once the mixture reaches about 100°F, move the bowl to the stand mixer. Whisk on low speed first, then gradually increase the speed. When the meringue turns white and begins to thicken, add the vanilla extract. Continue whisking until medium-stiff peaks form.

Step 3 – Macaronage and piping

Macaronage is the process of folding the dry ingredients into the meringue, and it is one of the most important steps in making dirty chai macarons. Add about one third of the almond flour mixture at a time and fold gently with a spatula. The goal is to deflate the batter just enough without removing too much air. The batter is ready when it falls from the spatula in a smooth ribbon and can form a figure eight without breaking.

Transfer the batter to a piping bag fitted with a round tip. Pipe circles about 1 ½ inches wide onto a silicone macaron mat set on a baking sheet. Once piped, lift and drop the pan a few times to bring air bubbles to the surface. Use a toothpick to pop bubbles and smooth out any peaks.

Step 4 – Bake the shells and make the filling

Let the piped macaron shells rest at room temperature until they are dry to the touch. This helps them bake with smooth tops and defined feet. While the shells rest, preheat the oven and make the espresso buttercream. The filling is simple: cream the butter, then mix in powdered sugar, cold espresso or coffee, milk or heavy cream, and optional brown food coloring. Make sure the espresso is cold before adding it so the buttercream blends smoothly.

Success Tips for Macaron-Making

• Avoid hot, humid days. Humidity can prevent macaron shells from drying properly, which may cause cracking during baking.
• Weigh the ingredients. Macarons need precision, so grams are more reliable than volume measurements.
• Use room temperature egg whites. They whip more easily and help create a stable meringue.
• Start with a spotless mixing bowl. Grease or residue can keep the egg whites from whipping correctly.
• Fold carefully. Under-mixed batter can be thick and lumpy, while over-mixed batter can spread too much. Look for a glossy batter that flows in a continuous ribbon.
• Use a silicone baking mat. A macaron mat helps keep the shells evenly sized and can promote even baking.
• Check your oven temperature. An oven thermometer helps confirm that the oven is actually at the temperature you need.
• Wait before baking. The shells should feel dry on top and should not stick to your finger when lightly touched.

FAQ & Storage

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📖 Recipe

Dirty Chai Macarons

Kayla Burton

Chai latte with espresso, transformed into delicate macarons with chai spice shells and espresso buttercream.

Prep Time 30 mins

Cook Time 12 mins

Resting Time 45 mins

Total Time 1 hr 27 mins

Course Dessert

Cuisine American

Servings 15 macarons

Calories 208 kcal

Equipment

• Medium pot or double boiler
• Sifter
• Food chopper
• Scale
• Measuring spoons
• Stand mixer with whisk attachment
• Piping tips and bags
• Silicone mat
• Oven thermometer
• Whisk
• Spatula
• Baking sheet

Top TipWeigh the dry ingredients in grams with a food scale for the most accurate results.

Ingredients

Chai Macaron Shells

• 90 grams egg whites (about 3 large eggs), room temperature
• 90 grams granulated sugar
• 1 teaspoon vanilla extract
• 95 grams almond flour
• 95 grams powdered sugar
• 2 teaspoons chai spice see notes below

Espresso Buttercream

• ½ cup unsalted butter (1 stick or 113.5 g), room temperature
• 2 cups powdered sugar (240 g)
• 2 tablespoons espresso or coffee cold
• 2 tablespoons milk or heavy cream
• brown food coloring optional

Instructions

Macaron Shells

• Sift the almond flour, powdered sugar, and chai spice. Transfer the mixture to a food chopper and pulse for 20 seconds in 5-second intervals. Sift again and discard any large clumps.
• Add the egg whites and granulated sugar to the clean bowl of a stand mixer. Place the bowl over a pot of simmering water and whisk constantly on medium-low heat until the mixture reaches about 100°F.
• Transfer the bowl to the stand mixer fitted with the whisk attachment. Mix on low speed for 1 minute, then gradually increase the speed every 3-5 minutes. When the meringue becomes white and slightly thick, add the vanilla extract. Continue whipping until medium-stiff peaks form.
• Fold one third of the dry mixture into the meringue at a time. Continue folding until the batter is smooth and flows from the spatula in a continuous ribbon that can form a figure eight without breaking.
• Transfer the batter to a piping bag fitted with a medium round tip. Pipe even circles, about 1½ inches wide, onto a silicone baking mat set on a baking sheet.
• Carefully lift the baking sheet about 6 inches and drop it onto the counter. Repeat 4 more times to release air bubbles. Use a toothpick to smooth any bubble holes or peaks.
• Let the macarons rest in a dry environment for 40-60 minutes, or until the tops are no longer sticky to the touch. Preheat the oven to 315°F while they rest.
• Bake for 12-15 minutes, then let the shells cool completely before removing them from the mat.

Espresso Buttercream

• Cream the butter until smooth. Add the powdered sugar, cold espresso, milk or heavy cream, and optional food coloring. Mix until fully combined and creamy.

Assemble the Macarons

• Transfer the espresso buttercream to a piping bag. Pair similar-sized macaron shells together, pipe buttercream onto half of the shells, and sandwich them with the remaining shells.

Notes

Store in an airtight container in the refrigerator for up to 1 week.

To make your own chai spice, combine:

• 1 teaspoon ground nutmeg
• 1 teaspoon ground cardamom
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 2 teaspoons cinnamon
• 3 teaspoons ginger

Optimal macaron oven temperatures can vary depending on the oven and kitchen environment. This recipe uses 315°F, but testing may be needed to find the best temperature for your oven.

Nutritional Information

Calories: 208kcal
Carbohydrates: 30g
Protein: 2g
Fat: 10g
Sugar: 28g

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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