Very Veggie Recipe Submission: Jing Si Tea-Flavored Macarons

January 11, 2021
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Learn about the Very Veggie Movement

Recipe by Belinda Li

Macarons are an age-old delicacy. Thought to have been invented in the middle ages in Italy, they were allegedly brought to France in the 16th century and have been a popular and highly sought-after dessert ever since.

While many bakers find macarons challenging to make, we’ve made sure to age the egg whites – allowing the proteins in it to relax and the moisture to reduce – to produce the perfect meringue. Try Belinda’s version, flavored with Jing Si Tea, for your next special occasion or afternoon tea!

Note: this recipe requires the use of eggs and will not be suitable for vegans.


For cookies:

5 tsp Jing Si Tea

1 c powdered sugar

½ c almond flour

2 aged* egg whites, room temperature

⅛ c granulated sugar

¼ tsp vanilla extract

⅛ tsp cream of tartar

For filling:

¼ c butter, room temperature (½ stick)

¾ c powdered sugar

¼ tsp vanilla extract

¾ tbsp heavy cream or preferred dairy or plant-based milk

*to age egg whites, separate whites from yolk and keep refrigerated for a minimum of 24 hours.


  1. Using a blender or food processor, pulse tea leaves into a semi-fine powder. Using a sieve, separate out larger leaves from the rest. Set aside.
  2. In a bowl, sift powdered sugar and almond flour. Add finely ground tea and mix till well incorporated.
  3. In a separate bowl, use a standing or hand mixer to whip aged egg whites. As it begins to froth, add in cream of tartar.
  4. When mixture begins to turn white, add vanilla extract and gradually add granulated sugar until stiff peaks are formed.
  5. Gently begin folding in dry mixture to wet, adding it in one-third at a time. Be careful not to overmix.
  6. Prepare piping bag and lined baking sheet (our no-fail choice is silicone).
  7. Fill piping bag with meringue mixture and pipe out even circles of about 1.5”, leaving about 1” space between them.
  8. When done, tap tray on counter top to release air bubbles. Let sit at room temperature for 20-40 minutes. Preheat oven for 290°.
  9. Bake for 15-17 minutes.
  10. In the meantime, in a bowl, beat butter until smooth. Add vanilla and slowly incorporate powdered sugar. Add heavy cream or milk and mix. Add filling into piping bag.
  11. Once out of the oven, let cookie shells rest on tray for 30 minutes before peeling them off from lining.
  12. Then, pair similar size rounds and pipe buttercream on the flat surface of one. Place other cookie on top to complete one macaron. Repeat till done!
  13. Finally, refrigerate for 1 hour to harden before eating. Enjoy!

A Message From the Chef

I really enjoyed this experience as I had the opportunity to revisit my past hobby of baking. I also learned how to do basic video editing and camera placement. I definitely received lots of helpful feedback from our sessions with the videographers, as I got to see what I had done well and what I needed to work on. Also watching my peers present their videos and get feedback exposed me to techniques that I could implement in my next project, like making smoother transitions and matching the music to the actions on the screen. Most importantly, I had lots of fun creating this, and I can’t wait for another opportunity to challenge myself!

– Belinda Li, Senior at Henry M. Gunn High School in Palo Alto, California

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