Golden Milk Macarons Recipe
Active Prep: 20 min
Cook: 15 min
- 7 oz. powdered sugar
- 4 oz. super fine almond flour
- 2 tsp. Golden Milk Chai Latte Spice 'n Easy
- 4 oz. egg whites, aged overnight*
- 1/8 tsp. cream of tartar
- 3 1/2 oz. granulated sugar
- 1 1/2 cups buttercream, ganache, or jam, to fill
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*Separate egg whites from yolks and leave whites, covered, on counter overnight. This weakens the proteins and allows for improved denaturing when beating. Yolks can be used in custard, pasta, or other recipes.
Heat oven to 300 degrees. Line 2 baking sheets with silicone baking mats or parchment paper. Fit a large pastry bag with a 1/4” round tip. Add powdered sugar, almond flour, and Golden Milk Chai Latte Mix to a large food processor (or a smaller one in batches) and pulse for 20 seconds. Add almond flour mixture to a sifter and sift 3 times, going back and forth between two mixing bowls and pushing all of the mixture through the sieve with a rubber spatula each time. Add aged egg whites to the bowl of a stand mixer with the whisk attachment and mix on medium-low, adding cream of tartar when egg whites begin to foam. Turn mixing speed up to medium and add granulated sugar when egg whites are opaque, about 3 to 4 min. into mixing. Continue mixing until you just begin to reach glossy and stiff but still flexible peaks. Add half of the sifted dry ingredients to whipped egg whites and fold in gently with rubber spatula. Add second half of the dry ingredients and continue to fold until batter flows like lava without breaking when spatula is raised. Add batter to pastry bag, leaving enough room at the top to twist the bag and trap batter. Pipe identical 1” rounds, leaving 1 1/2” spaces between each cookie. When finished piping, immediately lift baking sheet out in front of you with straight arms and drop flat onto the counter. Repeat twice more to bring any air bubbles to the surface. Use toothpick to pop any visible air bubbles. Leave piped cookies on the counter uncovered for 20 to 30 min., or until a skin forms and they are no longer sticky to the touch. Bake for 13 to 14 min., or until they release easily from the pan in one piece. Tops should not brown. Let cool for 2 to 3 min. before transferring to wire rack to finish cooling. When fully cooled, pipe filling onto bottoms of half the cookies and top with other half to make sandwiches.
Store in an airtight container in the refrigerator for 5 days or 3 months in the freezer.
Michael Kimball, Savory Spice Test Kitchen