“Matcha” Green Tea Macaron



Ingredients
Ingredients for the Shells:

  1. 65 grams almond flour (Read: How to make your own almond flour)
  2. 65 grams powdered sugar
  3. 45 grams castor sugar (or a.k.a “berry” sugar or extra fine granulated sugar)
  4. 50 grams egg white - aged* (Read: How to age egg whites) 

1/8 teaspoon cream of tartar or 1 teaspoon of lemon juice
Green GEL Colour of your choice (DO NOT use liquid color)
1 tablespoon matcha powder

Ingredients for the Filling:

  1. 100 grams chopped white chocolate
  2. 30 grams heavy cream


Instructions
Matcha Macaron Shells Instructions

  1. Set aged egg whites out at room temperature. 
  2. Print out free macaron template in the Subscriber's Only Area.
  3. Pulse almond flour, icing sugar, and matcha powder together in a food processor. 



Sift dry ingredients. Discard big pieces of almond that can't be sifted.
IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
Add cream of tartar when it becomes foamy.
Turn up the speed to medium.
Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
Turn the speed up to medium-high and whip until stiff peaks.
Add green gel colour if desired to meringue.
Fold the almond flour and meringue together until the batter becomes a "lava" or honey-like consistency.
Transfer batter into piping bag fitted with a round piping tip.


On parchment paper or silicone mats, pipe the round macaron shells.
Wait until the shells have developed a "skin" and have become completely dry before baking. This is critical to prevent cracking.
Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Home Oven Properly for Baking Macarons if you are unsure.
Once baked, let cool completely before removing from the baking mat/parchment paper.

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