Line 2 upside down baking sheets with a silicone mat (mochinut circle template can be found in the post).

Place a medium/large round piping tip (Tip #2A) in a large piping bag. Twist the bag right behind the tip and add a clip to seal off the opening. Place the bag tip down into either a clean tall cup with the edges folded over the rim to keep the bag open, or clip it into a bag holder.

If using a coarser chamomile blend, pulse in a food processor until it becomes a fine blend. If using a fine blend, skip the food processor and move to the next step.

Using a kitchen scale, carefully weigh out and sift the confectioner’s sugar, chamomile tea, and almond flour into a medium mixing bowl. Whisk well to fully blend the three together.

Place egg whites, sugar, and cream of tartar into a large mixing bowl, and begin beating with a whisk attachment using either a handheld mixer or a stand mixer for 2 minutes on a medium low speed (Kitchen Aid Speed 4).

Turn up the mixer to a medium speed (Kitchen Aid Speed 6) and beat for an additional 2 minutes.

Add your desired amount of yellow and brown food coloring to achieve a golden yellow shade.

Turn mixer up to medium high speed (Kitchen Aid Speed 8) and beat for 3 more minutes, or until peaks are very stiff and the meringue clumps up in a ball in the center of the whisk. Test stiffness by removing whisk and pointing it upward. (See photo in Basic French Macarons post for reference) Once the peaks can hold their shape flipped upright, your meringue is ready.

Pour half of your almond flour/tea/confectioner’s sugar mixture into the bowl with your meringue, and fold 15 times. One fold is scraping all the way around the edge of your batter in your bowl, and then dragging your spatula through the middle to knock out air. Be sure to scoop around the bottom of the bowl as well so you don’t miss any dry ingredients.

Pour in the remaining powdered sugar, tea, and almond flour, and continue folding (approximately 30 more folds) until dry ingredients are fully incorporated. Do not overfold. Start checking your batter’s readiness every 5 folds or so at this point by scraping all batter down to the bottom of your bowl, and then wiggling your bowl back and forth several times. If the batter levels out with very few peaks and lines remaining, it should be ready. This macaron recipe stays thicker than most traditional recipes and won't "flow" quite the same, but it will show signs of readiness through how it settles.

Pour batter into prepared piping bag, and twist the opening off. Hold your bag at the twist between your thumb and pointer finger. Remove the clip near the piping tip.

Holding the piping bag straight up and down, apply pressure to begin piping your batter in the center of your circle templates, releasing pressure once you are a few millimeters short of your desired size. After you release pressure, use a small quick circular flick to release your tip from the piped macaron.

Once you’ve piped a full tray, firmly bang the tray on the counter a few times to pop any air bubbles and smooth out shells. Pop any remaining large bubbles with a toothpick or scribe tool. Repeat with the second tray.

Begin preheating your oven to 300 degrees, using an oven thermometer to ensure accurate temperature readings.

Set aside shells to dry until they form a skin and are no longer tacky to the touch. Once you can gently run a finger over your shells, they are ready to bake. Use a fan to speed up the process, rotating the tray every few minutes to ensure even drying. This usually takes 16-20 minutes for me with a fan. (Rest for a shorter amount of time if you deal with high humidity issues)

Once shells are dry and the oven has fully preheated to 300, place one tray in the center of the middle rack of the oven. Bake for 18 minutes.

Quickly open door to check the shell’s doneness by gently pressing on the side just above the feet to see if it’s firm. If it moves at all, bake for another 2 minutes.

Check shells by performing the same test, pressing on the side. If they are still unstable, bake for one more minute, and check again. Repeat until shells are firm and do not budge, then remove from oven. Make sure oven is still at the correct temperature and then bake your second tray.

Allow shells to cool completely, and the carefully remove from silicone mat or parchment paper by gently peeling them off.

Melt half of the butter (4 oz) and all the tea together in a small sauce pot and bring to a boil. Once boiling, simmer on lowest heat setting for 5 minutes, stirring semi frequently to avoid burning.

Remove from heat and steep for another 5 minutes.

Strain butter and tea through a fine mesh sieve into a shallow container, and set aside to cool to room temperature. Speed up the process by chilling in the fridge.

Using a medium size sauce pot, bring an inch or so of water to a boil.

In a medium heat safe metal or glass bowl that is large enough to rest on top of the sauce pot, whisk together the egg whites and sugar. (Use a kitchen aid mixing bowl and whisk attachment to save a dish later.)

Place bowl on top of the pot with boiling water and continue whisking occasionally until the sugar has dissolved and the mixture reaches 160 degrees Fahrenheit. Check by rubbing a small amount of egg mixture between fingers to check for graininess. Keep cooking and whisking until mixture feels smooth and no grittiness remains.

Remove bowl from heat, and use an electric mixer to whisk the mixture until a stiff glossy meringue forms. (If it becomes marshmallowy, it should still come together fine once the butter has been incorporated)

Once the meringue cools down a bit, add in the chamomile butter and the rest of the remaining butter (4 oz).

Beat for another few minutes until the buttercream is light and fluffy, and the butter flavor becomes less prominent.

Add in the honey, and whip until thoroughly combined.

Match up each shell with a partner shell of equal size.

Wait to fill macarons until all components are no longer warm. On each shell in each ring, pipe a circle of chamomile Swiss meringue buttercream using a Wilton 1M, leaving enough room in the centers for the lemon curd. (See photos for reference)

Gently sandwich the matched shell on top.

Refrigerate in an airtight container for 24 hours to allow the macarons to “mature” and fully develop their flavor and texture.

Place chocolate in a piping bag (or plastic ziploc bag) and cut a small bit of the tip off.