Makes: 20 macarons (40-42 shells)
What you need
- Egg whites from 2 large eggs (80-90g)
- Same amount caster sugar
- Same amount icing sugar
- Same amount ground almonds
- 4 tsp green tea powder
- Chocolate ganache – see recipe here
How to put this together
- Beat together egg whites + caster sugar + food colouring, using balloon whisk, on high speed, until you get a stiff peak
- Sieve together icing sugar + ground almonds + green tea powder
- Add to egg white mixture, and fold in until the mixture is soft & glossy, and has a lava-like texture
- Fill a piping bag with the mixture
- Pipe round shapes (about 4cm diameter) on baking sheet or silpat
- Firmly tap the baking tray on counter top a few times to release the bubbles
- Using a wooden skewer, burst & smooth out any bubbles on the surface
- Leave to rest at room temperature for 30 mins
- Preheat the oven to 140C
- Blow dry the macaron skin – I do 2 rounds of 3 seconds on each macaron. This may not work for you, but it definitely works for me. The macaron surface should form a crust. Check by pressing gently with your finger, the mixture should NOT stick to your finger.
- Bake with top & bottom heat for 10 mins, followed by bottom-heat only for 5 mins
- Removing the shells
- If using baking sheet, leave to cool for a few minutes before removing them
- If using silpat, leave to cool completely before removing them
- Leave to cool completely before filling them.
