Matcha Tea Macarons Recipe

How to Make Matcha Tea Macarons

• Prepare Macaron shells:
• 1.Place two silicone mats on two large baking trays and set aside.
• 2.Mix together the almond flour, icing sugar and matcha powder well. Set aside.
• 3.Using an electric mixer, whip the egg whites on medium-low speed until they are frothy. Slowly sprinkle in the granulated sugar and continue to whip until stiff peaks form.
• 4.Transfer the egg whites to a large bowl in order to accommodate the remaining ingredients.
• 5.Gently fold one quarter of the almond flour mixture into the whites. Gradually fold in the remaining almond mixture until a thick, gloppy batter forms. It should have the consistency of hot lava.
• 6.Fill a pastry bag with the batter quickly or the meringue will loosen. Pipe onto the prepared baking sheets into 2-inch rounds, spaced about 1-inch apart.
• 7.Let the macarons rest at room temperature until the tops are dry and a smooth skin has formed, 25-40 minutes.
• 8.10 minutes before baking, adjust an oven rack to the middle position and heat the oven to 160 degrees C.
• 9.Bake for 6 minutes on one side, turn the tray and bake for another 6 minutes. Bake 1 sheet at a time.
• 10.Directly after baking, carefully slide the silicone mat onto a wire rack or the marble table top and cool completely.
• Prepare White chocolate ganache:
• 1.Bring the cream to a boil. Pour over the chopped white chocolate and mix to an even consistency. Use a wooden spatula and not a machine. Leave to cool at room temperature. It will thicken further.
• 2.Once thick enough to pipe, pour into a piping bag and gently pipe onto one macaron shell and place the other macaron shell on top. Press a little so the ganache spreads till the sides.
• 3.Serve.