Pumpkin Chai Red Tea Macarons

Dedicated to Linda (survivor) and to Steve’s Mom.

For Breast Cancer Awareness Month and Mactweets Mac Attack Challenge No. 12, please allow me to introduce Pumpkin Chai Red Tea Macarons.

A good balance of East and West plus all the goodness of Fall Season made these macarons possible.

The Republic of Tea’s Pumpkin Chai Red Tea is made especially for Crate & Barrel.

Ingredients

• 1 cup confectioners’ sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• 1/4 cup granulated sugar
• contents of three (3) teabags Pumpkin Chai Red Tea The Republic of Tea

Directions

1. Pulse confectioners’ sugar, tea, and almond flour in a food processor until combined.
2. Preheat oven to 280 degrees F.  Whisk whites with a mixer on medium speed until foamy.  Gradually add sugar, and whisk until stiff peaks form.  Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 1.5″-inch rounds 1 inch apart on Silpat-lined baking sheets.  Tap bottom of each sheet on work surface to release trapped air.  Let stand at room temperature for 30 minutes.  Bake for 17 minutes.
4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
5. Sandwich 2 same-size macarons with 1 teaspoon filling .

Pumpkin Chai Red Tea Macarons, Mactweets Mac Attack Challenge

Pumpkin Chai Red Tea Macarons, Mactweets Mac Attack Challenge

Pumpkin Chai Red Tea Macarons, Mactweets Mac Attack Challenge

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