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1
On the underside of parchment paper draw 1-inch circles every 2-inches (a quarter is about the right size).
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2
Push almond flour through a sieve, and sift together with powdered sugar.
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3
Divide your almond/sugar mixture into two medium or large bowls. Add 2T cocoa to one bowl, sift if necessary and set aside.
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4
Grind tea leaves in mortar.
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5
Combine jasmine tea with plain almond/sugar mixture and set aside.
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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.
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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.
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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.
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9
Bake, in a 325F oven for 10 to 12 minutes.
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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.
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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.
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12
For jasmine only macarons, use 2T jasmine tea, grind and add to the almond/sugar mixture and add to the egg whites.
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13
Filling:
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14
Mix cream cheese and butter and sugar until well mixed. Add vanilla.
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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.
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16
Bring back to room temperature before serving.
