Macaron Shells:

Line a half-sheet rimmed baking tray with parchment or a silicone mat.

Sift the confectioner’s sugar into a medium bowl, using a bench scraper to help push the sugar through a fine mesh sieve. Sift the almond flour into the same bowl. Discard any clumps, pieces of shell, or hard bits of sugar.

Add the egg whites to a large mixing bowl or the bowl of a stand mixer. Mix on high speed until soft peaks form.

Gradually add the caster sugar, continuing to mix on medium-high speed until meringue turns thick and glossy, and stiff peaks form.

Mix in the gel food coloring, if using.

Add the sugar-almond flour mixture to the bowl.

With a rubber spatula, fold the dry ingredients into the meringue. At first, the batter will feel very thick and dry.

Continue folding, gradually deflating air from the mixture, until the batter flows from the spatula like lava. To test whether the batter is ready to pipe, I like to make a figure ‘8’ shape with the batter—it should take about 8-10 seconds to sink back into the bowl. If it takes longer than this, it’s too thick. Test frequently to avoid overmixing the batter. (If the ‘8’ disappears quickly, you’ve overmixed!)

Transfer the batter to a piping bag fitted with a 5/8-inch round piping tip. Pipe 1 1/2-inch rounds onto prepared tray, allowing a few inches of space between the rounds.

Firmly tap the tray on a table or countertop to remove the air bubbles. (If any bubbles remain, gently pop them with a toothpick/cocktail stick.)

Allow the macaron shells to rest, uncovered, at room temperature until dry to the touch. Depending on the temperature and humidity in your kitchen, this can happen in as little as 30 minutes, or it might take a few hours. I allowed this batch to rest for 2 hours.

Once dry, preheat the oven to 140° C / 285° F. Bake in preheated oven for approximately 20-25 minutes, or until the shells no longer “dance” on their feet (jiggle slightly) when touched.*

Chai Ganache:

Add whipping cream to a small saucepan. Bring to a simmer, then stir in the chai tea bags.

Remove from heat and allow tea bags to steep in the cream for at least 30 minutes, or up to 1 hour.

Pass through a fine mesh strainer to remove the tea bags and any loose bits of tea. (Do not squeeze the tea bags or they will break!)

Reweigh cream. Add additional cream as necessary, “topping up” to 60 milliliters, or 1/4 cup.

Melt chocolate over a double boiler or bain marie.

Meanwhile, add infused whipping cream to a small saucepan and rewarm over medium-low heat. (Do not boil.) Gently whisk the warm cream into melted chocolate.

Set aside until ready to pipe. Whisk briskly unitl smooth and creamy, but still very fluid.

Scoop ganache into a piping mag fitted with round metal tip.

Assembly:

Pair the macaron shells according to size and shape.

Pipe a generous dollop of ganache on the flat side of half of the shells. Top with a second shell.

With a fine mesh sieve, dust the finished macarons with ground cinnamon.

Store leftover chai macarons in an airtight container in the refrigerator for up to 5 days, or freeze in an airtight container for up to 3 months.