Cinnamon & Chai Latte Macaron Recipe

Combine and sieve almond powder, icing sugar and cinnamon powder. In a large bowl with a large whisk, beat the egg white while gradually adding the sugar until a smooth, stiff meringue is formed

Using a spatula, gently incorporate the sifted dry ingredients into the meringue until well combined, then gently transfer the mixture in a piping bag fitted with a 1cm round nozzle

Pipe the mixture onto a baking sheet lined with silicon baking mat, into 4cm diameter macaron shells and leave to skin at room temperature for 20-30 minutes

Bake the shells in a pre-heated oven at 155-160°C for 12-15 minutes. Reserve until cool

In a small pan, bring the cream and the tea bags to a gentle boil, take off the heat, cover and leave to infuse for 5 minutes

Take off the tea bags, bring the infused cream back to a gentle boil and pour onto the white chocolate. Thoroughly blend the ganache until well combined, cover and place in the fridge until cooled down

Transfer the ganache in a piping bag fitted with a 1cm round nozzle and use to fill the macaron shells

Reserve the macarons in the fridge in an airtight container for up to 5 days or in the freezer for up to 60 days