Ingredients
- 3/4 cup almond meal (minus 1 tbsp)
- 1 tbsp matcha powder
- 1 cup icing sugar
- 2 tbsp caster sugar
- 2 egg whites, room temperature
- 1/3 cup white chocolate
- 62 tbsp heavy cream
Method
- Preheat oven to 140 degrees Celsius
- Sift together almond meal, matcha powder, and icing sugar.
- Use an electric mixer to beat the egg whites, gradually add the caster sugar. Beat till stiff peaks form (shiny and when turn the bowl upside down, it doesn’t pour).
- In three batches, fold dry ingredients into wet ingredients. You’re looking for the kind of texture that when your lift your spatula out of the batter, the batter should sink slowly back into itself.
- Transfer batter into a piping bag and pipe into small circles onto your baking sheet, then wait around for 30 minutes and for the shells to develop a skin (when you touch them LIGHTLY, they do not stick to your finger). Bake for 13-14 minutes, then take out and let cool.
- Melt together the white chocolate, heavy cream and matcha, then let cool until pipe-able consistency.
- Pipe a small dollop onto macaron, and sandwich together.
