Dirty Chai Macarons Recipe: Spiced Coffee-Chai French Cookies

I’ve been obsessed with chai ever since I made my chai sugar cookies. I love adding warm spices to baked treats, and dirty chai lattes — chai with a shot of espresso — are one of my favorite fall drinks. That inspired these dirty chai macarons: delicate chai-spiced shells filled with a smooth espresso buttercream.

Update: This recipe originally used the French method, but I switched to the Swiss method and saw much better, more consistent results.

What You Need to Make This Recipe

Step by Step Instructions

Step 1 – Sift the dry ingredients

For smooth macaron shells, the dry ingredients must be very fine. Weigh the almond flour, powdered sugar and chai spice, then sift them together. Break up any large pieces so they pass through the sieve, then pulse the mixture briefly in a food chopper. Sift a second time and discard any remaining large clumps.

Step 2 – Make the meringue (Swiss method)

Use the Swiss meringue technique for reliable structure. Combine the weighed egg whites and granulated sugar in a clean mixer bowl and whisk over a double boiler set to medium-low. Heat, whisking constantly, until the mixture reaches about 100°F and looks glossy and slightly translucent. Remove from the heat and transfer to your stand mixer. Whisk on low, gradually increasing speed until the mixture thickens and turns white. Add vanilla when the mixture begins to look opaque, then continue to whip to medium-stiff peaks.

Step 3 – Macaronage and piping

Macaronage is the gentle folding of the dry mixture into the meringue to reach the proper batter consistency. Fold in about one-third of the dry mix at a time, folding carefully to avoid deflating the meringue. The correct consistency is reached when the batter falls from the spatula in a smooth, continuous ribbon that lightly folds into itself without breaking. Transfer the batter to a piping bag fitted with a round tip and pipe 1½-inch circles onto a silicone mat. Tap the baking sheet firmly on the counter several times to release bubbles, then pop any visible bubbles with a toothpick.

Step 4 – Bake the shells and make the filling

Allow the piped shells to rest in a dry environment until the tops are no longer tacky, usually 40–60 minutes depending on humidity. Preheat the oven (I bake at 315°F but oven temperatures vary). Bake for about 12–15 minutes, then let the shells cool completely before removing them.

While the shells rest or bake, prepare the espresso buttercream: cream the room-temperature butter, then add powdered sugar, cold espresso (or coffee), and the milk or cream. Add brown food coloring if desired and mix until smooth. Cold espresso helps the buttercream incorporate cleanly.

Success Tips for Macaron-Making

• Avoid hot, humid days. High humidity prevents macarons from drying and forming proper feet.
• Weigh ingredients. Use a kitchen scale and follow gram measurements for consistent results.
• Use room-temperature egg whites and a perfectly clean bowl. Both help the meringue reach the right peak stage.
• Practice your fold. Learning the right macaronage takes time—aim for a ribbon that falls without breaking.
• Use a silicone macaron mat. It helps size the shells evenly and gives reliable bottoms; parchment can work but may yield less even results.
• Verify your oven temperature. An oven thermometer is useful because actual oven temps often differ from the dial settings.
• Don’t bake until shells are ready. They should be dry to the touch with no stickiness; resting time varies by kitchen conditions.

FAQ & Storage

Did you try this recipe?
Tag @brokenovenbaking on Instagram and leave a star review below!

📖 Recipe

Dirty Chai Macarons

Kayla Burton

Chai latte with a shot of espresso, in macaron form!

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

Kayla’s Top Tip

Weigh dry ingredients in grams with a food scale for best results!

Ingredients

Chai Macaron Shells

• 90 g egg whites (about 3 large), room temperature
• 90 g granulated sugar
• 1 tsp vanilla extract
• 95 g almond flour
• 95 g powdered sugar
• 2 tsp chai spice

Espresso Buttercream

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

Instructions

Macaron Shells

• Sift almond flour, powdered sugar and chai spice. Pulse in a food chopper for about 20 seconds, then sift again and discard any large clumps.
• In a clean mixer bowl, combine egg whites and granulated sugar and heat over a double boiler on medium-low, whisking constantly, until about 100°F and glossy.
• Transfer to a stand mixer with the whisk attachment. Whisk starting on low and slowly increase speed until the meringue turns white and thick. Add vanilla and whip to medium-stiff peaks.
• Fold one-third of the dry mix into the meringue at a time. Continue folding until the batter flows in a smooth ribbon and can form a loose figure 8 without breaking.
• Pipe the batter into 1½-inch rounds on a silicone mat. Tap the sheet to release bubbles and pop any remaining bubbles with a toothpick.
• Let the shells rest 40–60 minutes until the tops are dry to the touch. Preheat the oven (315°F works well for me). Bake 12–15 minutes. Cool completely on the sheet before removing.

Espresso Buttercream

• Cream the butter, then add powdered sugar, cold espresso, and milk or cream. Mix until smooth. Add food coloring if desired.

Assemble the Macarons

• Pipe espresso buttercream onto half the shells, then sandwich with the remaining shells. Chill assembled macarons overnight for best texture.

Notes

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

*To make your own chai spice, combine: 1 tsp ground nutmeg, 1 tsp ground cardamom, 1 tsp ground cloves, 1 tsp allspice, 2 tsp cinnamon, and 3 tsp ground ginger.

*Oven temperatures and humidity vary—315°F worked well here but adjust if needed for your oven.

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

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

Tried this recipe?

Leave a comment below & tag @brokenovenbaking on social!

More Recipes You’ll Love: