Jasmine Chocolate Macarons

Directions

1. 1
   {"0":"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.","4":"Divide your almond\/sugar mixture into two medium or large bowls. Add 2T cocoa to one bowl, sift if necessary and set aside.","6":"Grind tea leaves in mortar.","8":"Combine jasmine tea with plain almond\/sugar mixture and set aside.","10":"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.","12":"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.","14":"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.","16":"Bake, in a 325F oven for 10 to 12 minutes.","18":"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.","20":"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.","22":"For jasmine only macarons, use 2T jasmine tea, grind and add to the almond\/sugar mixture and add to the egg whites.","25":"Filling:","26":"Mix cream cheese and butter and sugar until well mixed. Add vanilla.","29":"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.","31":"Bring back to room temperature before serving."}