Step 1

Whisk together all of the chai spice ingredients in store in an airtight container for up to a year!

Step 2

Sift together almond flour, powdered sugar, and chai spice into a large bowl and set aside.

Step 3

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Step 4

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.

Step 5

Add in 1-2 drops of brown gel food coloring, then continue to whisk on high until stiff peaks form.

Step 6

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Step 7

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Step 8

Line a large baking sheet with a silicone mat or parchment paper.

Step 9

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Step 10

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Step 11

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

Step 12

While the macarons are resting, preheat the oven to 300°F.

Step 13

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Step 14

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Step 15

In a stand mixer fitted with the paddle attachment, cream together the softened brown butter and powdered sugar until smooth and creamy.

Step 16

Mix in the chai spice, salt, vanilla, and milk and beat the buttercream on high for 3-4 minutes until super light and fluffy.

Step 17

If desired, stir together the melted white chocolate and chai spice.

Step 18

Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of white chocolate over the top.

Step 19

Then pipe the brown butter chai buttercream in the center and top with the other shell.

Step 20

Put the assembled chai macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.

Step 21

Or just eat them all immediately. You do you.