Macha Macarons

Macha Macarons

Macha Macarons

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   6 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • dessert
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Ingredients
  • 40 grams egg white
  • 3 drops of lemon juice
  • 30 grams caster sugar
  • 30 grams almond meal
  • 50 grams pure icing sugar
  • 5 grams macha powder
Instructions

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 150C 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)

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