Matcha Green Tea Macarons

(Recipe adapted By:  Cathy Xiao Chen)

Green Tea Macarons

Ingredients

155 g – Powdered Sugar

100 g – Almond Meal

5 g – Matcha Powder

66 g – Egg Whites

Procedure

1.        Sift dry ingredients together in a large bowl.

2.       Whisk egg whites in an electric mixer on high speed for 2 minutes.  Add egg whites to ingredients in the bowl.

3.       Smear the egg whites into the dry ingredients with a spatula until completely combined and glossy.

4.       Transfer to a piping bag fitted with a size 7 piping nozzle.

5.       Grease a heady steel baking tray with oil and line with baking paper.  Pipe mix onto tray 2-cm wide (approximately 7/8”), 3-cm apart (approximately 1.25”).

6.       Tap the underside of the tray sharply against your palm to flatten the Macarons.

7.       Leave in a warm, dry area for 20 minutes or longer (depending on ambient humidity and temperature), or until you can touch the surface lightly without any sticking.

8.       Bake on a low rack in a convection oven at 300°F for 15 minutes, turn the tray halfway.

9.       Cool Macarons completely on the tray before removing and filling.

Green Tea Custard

Ingredients

35 g – Egg Yolks

2 g – Salt

45 g – Granulated Sugar

1 g – Matcha Powder

15 g – Plain Flour

200 g – Milk

30 g – Unsalted Butter

Procedure

1.       Place yolks, salt, sugar, flour, and matcha powder in a medium bowl and whisk until smooth.  Add milk and whisk.

2.       Transfer to a small pot and whisk over medium flame until bubbling and thickened.

3.       Cool to 120°F then add butter and whisk until emulsified.

4.       Cool to room temperature and whisk smooth before piping.