Chamomile Macarons are floral, citrusuy, and infused with chamomile tea. Honey Swiss Buttercream sweetens these delicate cookies with silkiness and sweetness.
Get your piping bag fitted with a round tip and set aside.
Line baking sheets with slipmats or parchment paper.
Preheat oven to 300 degrees.
In a food processor, process the almond flour, powdered sugar, and loose chamomile tea.
Then sift through a mesh sieve to get out any lumps.
In a stand mixer, using whisk attachment, start mixing egg whites on medium. Add granulated sugar by tablespoon. Then crank up to high and beat until stiff. Then use a spatula to add in gel food coloring and if using, extract.
Then fold in almond flour mixture. Up to 45 strokes.
Transfer to pastry bag. Pipe out circles that are 1.25-1.5 inch in diameter.
Let dry for up to 2 hours.
Then after they are dry and have formed a skin, bake for approx. 14-17 minutes.
Peel off cookies once they've cooled with the frosting of your choice.