Matcha Macarons from My Lemony Kitchen
- Food processor
- Heatproof bowl
- Candy thermometer
- Stand mixer or electric beater
- Silicon spatula
- Piping bag fitted with 10mm nozzle
- Baking tray
- Baking paper
- 80g of egg whites (at room temperature) Preparation - 3 days before making macarons - separate egg white from yolk and refrigerate. Take the egg whites out of the fridge to warm to room temperature before you start your recipe.
- 65g caster sugar
- 80g almond meal
- 140g icing sugar
- 1/2 teaspoon lemon juice
- 2 teaspoon of Matcha Live Longer green tea powder
- 1/8 teaspoon of green food colouring paste
- 55g unsalted butter (softened)
- 3 teaspoon of lemon juice
- 3 tablespoon of Matcha Live Longer green tea powder
- 115g icing sugar
Preparation - Take the egg whites out of the fridge to warm to room temperature before you start your recipe. Line baking tray with baking paper.
1. Add almond meal and icing sugar to food processor and pulse for 5 minutes. Set aside.
2. Mix in a heatproof bowl the egg white and caster sugar.
3. Heat water in a pot on your stove. Place the heatproof bowl on top of the pot, making sure the bottom of the bowl is not touching the simmering water.
4. Whisk the egg white mixture until the sugar is dissolved and the temperature reads 50-55C on the sugar thermometer. 5. Transfer the egg mixture into the stand mixer bowl with the balloon attachment.
6. Add lemon juice.
7. Whisk on medium speed until soft peaks. 8. Add in food colouring.
9. Using a flexible silicon spatula, fold in sieved almond and sugar mixture, and Matcha green tea powder into the meringue one third at a time.
10. Continue to fold until all dry ingredients are fully incorporated and it forms a shiny batter with a thick, ribbon like consistency.
11. Pour the mixture into a piping bag fitted with 10mm nozzle, and pipe onto prepared baking sheets. 12. Leave the tray at room temperature for 30 minutes or more until the macarons surface are 'drier' to touch
13. Pre heat oven to 150C (300F) and bake each tray for 15-20 minutes depending on the oven.
14. Cool for 10-12 minutes.
15. Leave to cool completely then carefully peel off the baking sheet.
16. Beat on high, butter and lemon juice until light and fluffy.
17. Add powdered sugar and Matcha and beat until incorporated.
18. Spoon or pipe a teaspoon of buttercream onto each of the upside-down cookies. Top with the remaining cookies.
19. Cover and refrigerate overnight. Bring to room temperature before serving.