Easy! Matcha Macarons

Name: Easy! Matcha Macarons
Yield: 30 servings
Cuisine: American
Ingredients: 88 grams Almond flour ＊; 165 grams Powdered sugar ＊; 8 grams Matcha ＊; 88 grams Frozen egg whites; 27 1/2 grams Granulated sugar; 10 grams Fresh cream; 30 grams White Chocolate; 10 grams Matcha

cookpad.japan @cookpad_jp

I love macarons and have tried a number of macaron recipes. These are handy for Valentine's Day etc.

The main tip is to pre-freeze your egg whites. Also be careful to follow the instructions when performing the macaronage. Also be sure to properly dry the macarons. If it's difficult to make them all the same size, before squeezing out the dough, draw small 2.5 cm circles on the underside of the parchment paper to make it easier. Recipe by kaorun92

I love macarons and have tried a number of macaron recipes. These are handy for Valentine's Day etc.

cookpad.japan @cookpad_jp

I love macarons and have tried a number of macaron recipes. These are handy for Valentine's Day etc.

Saved

Ingredients

30 servings

## For the Dough ##
88 gramsAlmond flour ＊
165 gramsPowdered sugar ＊
8 gramsMatcha ＊
88 gramsFrozen egg whites
27 1/2 gramsGranulated sugar
## For the Ganache ##
10 gramsFresh cream
30 gramsWhite Chocolate
10 gramsMatcha

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Steps

1

[The Dough] Let the egg whites defrost naturally until they are liquid again. Sift all the [＊] ingredients together twice.
2

Take the egg whites and the granulated sugar and make the meringue. Add in the granulated sugar into two steps. Whip it until stiff peaks form.
3

Now take what you sifted together in step one and divide it into two portions. Mix each portion one by one into the middle of the meringue with a rubber spatula.
4

Mix the dough and press down with the rubber spatula and macaronage the dough (scoop up from around the sides of the bowl, plop dough down on top in the center, and gently "rub" your dough into the bowl. Repeat). Once the dough starts to become shiny, and it falls from the spatula in ribbons, it's ready.
5

Preheat your oven to 140℃ and pour the dough into a plastic bag that you have cut a small hole in. Squeeze out the dough into 2.5 cm pieces on top of parchment paper.
6

Let the dough sit out to dry for 1 hour at room temperature. (Let it sit out till it no longer sticks to your finger when you touch it.)
7

Bake for 13 minutes at 140℃. Take out the tray, reverse it, and bake again for 2 minutes at 170℃.
8

[The Ganache] Put the chocolate, broken up into small pieces, and matcha into the heavy cream. Microwave it for 40 seconds and then mix well until it becomes soft.
9

Once the ganache has hardened, spread it out on the chilled macaron biscuit, sandwich, then you're done!