Matcha Macarons Shell- By Fiona Lau

Matcha Macarons Shell- By Fiona Lau

Matcha Macarons Shell- By Fiona Lau

Macaron shell recipe adapted from Tartlette

Matcha Macaron Shells

200 g powdered sugar

110 g blanched, slivered almonds
1 tbsp high-quality matcha powder
90 g aged egg whites (about three eggs)
30 g fine granulated sugar

  

Every oven has different thermostat, you may have to adjust the temperature and timing to suit your own oven.

for the macaron shells

1. weigh out the blanched almonds, matcha powder, and powdered sugar

2. grind together in food processor in batches and sift into a bowl--regrind any of the larger pieces left behind until you have a very fine powder

3. weigh out aged egg whites and granulated sugar

4. place egg whites in the bowl of an electric mixer fitted with the whisk attachment and begin whisking on high, gradually adding the granulated sugar little by little until you form a stiff meringue

5. fold the dry ingredients into the meringue in two installments. Fold until the ingredients are just mixed in, and you can no longer distinguish meringue from dry ingredients--until there are no noticeable streaks of white or green

6. place batter into a piping bag (large ziploc bag) fitted with a 1/2 inch tip

7. pipe batter onto silicon lined baking sheets in 1 1/2 inch rounds, giving them plenty of space to spread

8. let sit for 20 minutes

9. bake in 300F convection oven for about 15-20 minutes depending on your oven

10. let cool on baking sheets and once cooled, fill with adzuki filling and refrigerate