126 kcalMatcha Macarons
150 min serves 4
VegetarianGluten-FreeDairy-Free
3gprotein22gcarbs4gfat
Ingredients
- •40 grams egg white
- •3 drops lemon juice
- •30 grams caster sugar
- •30 grams almond meal
- •50 grams icing sugar
- •5 grams macha powder
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Method
From foodista.com — read the original
- Combine icing sugar, almond meal and macha powder in a food processor and give it a few buzzes to mix evenly. Sieve.
- In a clean mixing bowl, beat egg white with a few drops of lemon juice (or pinch of salt) until soft peaks form.
- Add in caster sugar in 3 lots, beating well in between until you get stiff peaks.
- Fold in sifted ingredients gently. (Recommended: not more than 40 folds)
- Fill into piping bag. Snip off about 2 cm from the tip of piping bag and pipe 2 cm dollops onto lined pans.
- Leave for about 1 - 2 hours for the tops to dry out and form a crust.
- Bake in a preheated oven at 300°F for about 12 mins.
- Leave in pans for a few minutes before gently tranferring them to cool completely on a cooling rack.
- Fill with your favorite filling or in my case, I thought it went really well with a chocolate ganache. (Recipe at Easy Eclairs)
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com