Raspberry Matcha Macarons

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Matcha powder

• Refrigerated

  • 120 g Egg white

• Baking & Spices

  • 180 g Almond meal
  • 2 drops Desired food coloring
  • 180 g Granulated sugar, White
  • 180 g Powdered sugar

• Liquids

  • 45 g Water

Found on hercupofjoy.com

Description

Ingredients

• For the paste:
• 180 grams almond meal
• 180 grams powdered sugar
• 60 grams egg whites (about 2 eggs)
• 1 teaspoon Matcha powder (optional)
• For the meringue:
• 180 grams white granulated sugar
• 45 grams water
• 60 grams egg whites (about 1 egg, room temperature)
• 2-4 drops desired food coloring (optional)

Directions

• Prepare the baking sheets by lining them with parchment paper.
• Combine the paste ingredients, cover with plastic wrap and set aside.
• Place granulated sugar and water into a small saucepan and heat on medium/low to 220 degrees F (do not stir).
• Meanwhile, place the other bowl of egg whites into a bowl of a stand mixer. When the syrup temperature reached 220 degrees F, start beating until soft peaks form. Turn speed down to low if the syrup has not reached 240 degrees F.
• When the syrup reaches 240 degrees F, remove from heat and slowly pour into the bowl of the stand mixer (keep the speed on low to avoid hot splashes). Once the syrup has been added, increase speed to high and continue beating until the side of the bowl has cooled off and the mixture has formed stiff, glossy peaks.
• Then add the optional food coloring and mix to combine.
• Once the meringue reaches desired color, add ⅓ of it to the paste and mix to combine.
• Then carefully add the rest of the meringue to the paste and fold until fully combined. Do not over-fold. The mixture should be smooth, but not runny.
• Place a piping bag in a tall glass or vase and pour the macaron batter into the bag.
• Pipe the macarons onto the prepared baking sheet about 1-1.5 inches in size and 1 inch apart. The macarons will expand while baking.
• Let the piped macarons rest until the tops are not sticky to the touch. Bake in a preheated oven at 300 degrees for 12-15 minutes, depending on your oven. The macarons are ready once they do not wiggle when you lightly touch the top.
• Let the macarons cool for 5 minutes, then remove with a thin spatula.
• Fill one half of each set of shells with the raspberry buttercream and glue together.
• Keep the macarons refrigerated for up to a week or frozen for up to 3 months. Remove from the fridge or freezer 30 minutes before serving.
• Enjoy!