Macaron shells

Cup of Yum
1. Pre-heat oven to 300°F
2. Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
3. In a separate bowl, sift the icing sugar and almond flour together
4. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
5. In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
6. Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
7. Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVER BEAT.
8. Once done, pour all the almond flour and icing sugar mixture into the egg whites.
9. With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.
10. Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
11. Pour batter into the bag
12. Pipe circles onto the prepared baking sheet. You should get about 50-60 circles in total depending on the size of your macarons.
13. Once piped, rap the sheet on the counter to release all the air bubbles.
14. Sprinkle the tops with ground cinnamon
15. Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.
16. Bake in the oven, at 300°F for 12-13 minutes, until shells no longer wiggle from their feet.
17. Cool the shells in the tray.

Masala Chai Ganache Filling

1. In the meantime, make the ganache filling.
2. Heat the heavy cream in the microwave for 30 seconds to 1 minute, just until warm.
3. Infuse the cream: Add 1 black tea bag, and the ground spices to the cream.
4. Set aside for at least 10minutes, remove the tea bag, and strain spices.
5. Reheat the cream for 1 minute in the microwave, until hot.
6. Whisk the cream into in the white chocolate until melted and smooth
7. Store in the fridge to cool/harden a little for about 2 hours
8. Whip the ganache to make it light and fluffy.

Assembly

1. Remove the cooled macaron shells from the baking tray and pair similar sized shells together to form the cookie sandwiches.
2. Add in about a teaspoon of masala chai ganache.
3. Carefully sandwich the cookie with its pair.
4. Once all the cookies are assembled, store the macarons in the fridge for at least 24 hours.