Spiced Chai Macarons

Ingredients

• Almond flour (1 cup)
• Powdered sugar (1 cup, plus extra for filling)
• Chai spice blend (1 tablespoon, plus extra for filling)
• Egg whites (3 large, at room temperature)
• Granulated sugar (1/4 cup)
• Cream of tartar (1/4 teaspoon)
• Unsalted butter (1/2 cup, softened)
• Vanilla extract (1 teaspoon)
• Milk (1-2 tablespoons)

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, and chai spice blend. Process until finely ground and sift into a large mixing bowl to remove any lumps.
3. In a separate mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar and cream of tartar, continuing to beat until stiff peaks form. Gently fold in the vanilla extract.
4. Carefully fold the egg white mixture into the almond flour mixture, taking care not to deflate the batter. Mix until just combined; the batter should flow like lava.
5. Transfer the mixture to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron.
6. Let the macarons sit at room temperature for 30 minutes to 1 hour, until they form a skin that is dry to the touch.
7. Bake the macarons for 15 minutes, or until they are set and have developed a slight sheen. Let them cool completely on the baking sheets.
8. For the filling, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and chai spice blend, mixing until light and fluffy. Add milk, one tablespoon at a time, until the filling reaches a spreadable consistency.
9. Spread a generous amount of the chai buttercream filling onto half of the cooled macarons and top with the remaining macarons to create sandwiches.