Matcha Macarons

 


Matcha Macarons

INGREDIENTS

Almonds 175 g, ground

Icing sugar 175 g

Matcha green tea 2 tbsp, powder

Egg whites 2 large

Butter 110 g, softened

Icing sugar 225 g

Milk 1 tbsp

Matcha green tea powder 1 tsp

Preparation

Oil and line a large baking sheet with baking parchment.

Grind the ground almonds, icing sugar and half the matcha powder together in a food processor to a very fine powder.

Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture.

Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray.

Sprinkle with matcha powder then leave the uncooked macaroons to stand for 30 minutes to form a skin.

Preheat the oven to 170⁰C (150⁰ fan) / gas 3.

Bake for 10 - 15 minutes or until crisp on the outside and still a bit chewy in the middle.

Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.

Beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time.

Use a whisk to incorporate the milk and matcha powder, then whisk for 2 minutes or until smooth and well whipped.

Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons.

Sandwich together with the other half.

Suggested variations; instead of the matcha buttercream filling, make a rose buttercream by replacing the milk and matcha powder with 1 tbsp of rose water and adding a few drops of pink food colouring.

Alternatively, use the matcha buttercream to sandwich together chocolate macaroons by replacing the matcha powder in the macaroon mixture with cocoa powder.

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