Cooking Instructions
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Step 1
Begin by aging the egg whites. Crack the
Eggs (2)
and separate the egg whites from the egg yolk. Cover the egg whites in place in the fridge for at least 24 hours.
Step 2
In your first bowl, sift together your
Powdered Confectioners Sugar (1 cup)
,
Matcha Powder (1 Tbsp)
, and
Almond Flour (3/4 cup)
.
Step 3
Beat your aged egg whites until they get foamy.
Step 4
Sprinkle in your
Cream of Tartar (1/4 tsp)
. Slowly spoon in
Granulated Sugar (2 Tbsp)
and beat until your whites have obtained white and glossy stiff peaks.
Step 5
Using a spatula, slowly incorporate your meringue into your dry, sifted mixture.
Step 6
Fill a piping bag fitted with a small, plain round tip and swirl even circles onto a silpat or piece of parchment.
Step 7
Rap the cookie sheet firmly onto your counter a couple times to release any trapped air bubbles and allow the trays to sit out for 15-20 minutes to develop a "shell."
Step 8
Preheat oven to 350 degrees F (180 degrees C).
Step 9
Bake each tray individually for about 10 minutes.
Step 10
To create the filling, cream
Matcha Powder (1 Tbsp)
, room temperature
Cream Cheese (1/2 cup)
,
Vanilla Extract (1 tsp)
, and sifted
Powdered Confectioners Sugar (1/2 cup)
together. Fill a piping bag with the cream filling.
Step 11
Allow the macarons to cool completely. Peel macarons back carefully, and add a teaspoon of filling to the flat side of a macaron.
Step 12
Place another macaron on top, pressing gently. Repeat until all macaron pairs are combined.
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