Jasmine Chocolate Macarons

• Macaron Batter
• 1 1/4 cups powdered sugar
• 1 cup almond flour
• 1 T fragrant jasmine tea
• 2 1/2 T cocoa powder
• 1/4 cup + 2 T egg whites (about 4 large eggs)
• pinch of salt
• 1/4 cup granulated sugar
• Filling
• 2 oz cream cheese, softened
• 1/2 cup sifted confectioners' sugar
• 2 T unsalted butter, softened
• 1/8 teaspoon vanilla extract

1. On the underside of parchment paper draw 1-inch circles every 2-inches (a quarter is about the right size).
2. Push almond flour through a sieve, and sift together with powdered sugar.
3. Divide your almond/sugar mixture into two medium or large bowls. Add 2T cocoa to one bowl, sift if necessary and set aside.
4. Grind tea leaves in mortar.
5. Combine jasmine tea with plain almond/sugar mixture and set aside.
6. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks - the whites should be firm and shiny.
7. With a flexible spatula, gently fold half the egg whites into each almond/sugar mixture (if single flavor, mix all eggs into the almond/sugar mixture) until completely incorporated. The mixture should be shiny and should flow slowly like hot glass. When small peaks dissolve to a flat surface, stop mixing.
8. Fit a piping bag with a 3/8-inch (1 cm) round tip (or use a ziplock bag with the corner cut off). With circles downside on the parchment, pipe the batter onto the circles. Tap the underside of the baking sheet to remove air bubbles.
9. Bake, in a 325F oven for 10 to 12 minutes.
10. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
11. For chocolate only macarons, add 5T cocoa to the almond/sugar mixture, sift if necessary. Add the almond mixture to the egg whites, and follow the recipe.
12. For jasmine only macarons, use 2T jasmine tea, grind and add to the almond/sugar mixture and add to the egg whites.
13. Filling:
14. Mix cream cheese and butter and sugar until well mixed. Add vanilla.
15. Pair macarons of similar size, and pipe a small dab of filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together.
16. Bring back to room temperature before serving.

macaron batter, powdered sugar, almond flour, t, t, salt, granulated sugar, filling, cream cheese, sugar, t, vanilla

Taken from www.epicurious.com/recipes/member/views/jasmine-chocolate-macarons-1260438 (may not work)