Chai Tea French Macaroons with Pear Butter

Chai Tea French Macaroons with Pear Butter

These one bite cookies are packed with flavor and are the perfect dessert after a spicy meal or a sweet compliment to afternoon tea.
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Course Dessert

Ingredients
  

Pear Butter

  • 2 lbs. ripe pears peeled and cored
  • 1 cup water
  • 2 bags organic chai tea
  • ¼ cup honey
  • 1 vanilla bean with the inside scraped out
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ lemon juiced

Macaroons

  • 1 cup powdered sugar
  • ¾ cup almond flour
  • 1 chai tea bag
  • 2 egg whites at room temperature
  • ¼ cup granulated sugar ground in the food processor
  • 1 teaspoon vanilla extract

Instructions
 

Pear Butter

  • To make the Pear Butter, place the pears, water, and chai tea bags in a medium-size saucepan.             
  •  Bring to a boil over high heat.
  • Lower the heat and simmer until the pears are soft and mushy, about 30 minutes.
  • Remove from heat and allow to cool to room temperature.
  • When the pears have cooled, remove the tea bags.
  • Puree the cooled fruit in a food processor until smooth.  
  • Return the pureed pears to the saucepan.
  • Stir in honey and inside of vanilla bean.
  • Bring the puree to a low simmer and cook, stirring regularly, until the puree has thickened and is spreadable, about 1-2 hours.
  • The butter will thicken slightly as it cools, but make sure it is thick like jam.
  •  Remove from heat and stir in the lemon juice, cinnamon, and nutmeg.
  • Pour the butter into a clean jar and refrigerate for up to 3 weeks.

Macaroons

  • To make the Macaroons, Preheat oven to 325°.
  • In a food processor combine the powdered sugar, almond flour, and contents of the chai tea bag.               
  • Sift two times.
  • In a bowl, whisk the egg whites on high until foamy.
  • Add the sugar and whip until stiff.
  • Fold in the vanilla extract and then the powdered sugar and flour mixture.
  • Fold until smooth and slightly runny.
  • Spoon mixture into a piping bag fitted with a small round tip.
  • Pipe onto a cookie sheet lined with parchment paper to form a 1" cookie.
  • If a tip forms on the cookie, dip your finger in water to flatten the top.
  • Tap the pan on the counter a few times to remove air bubbles and let stand at room temperature for 30 minutes.
  • Bake at 325° for 10 minutes until firm but not brown on top.
  • Cool.  Take two cookies and fill with 1 teaspoon of the pear butter filling.

Notes

Recipe prepared by my friend Kirsten.