110g ground almonds
200g icing sugar
2 tsps matcha (green tea powder)
100g egg whites, aged a day and brought to room temperature
50g granulated sugar
1 cup Adzuki Swiss meringue buttercream
1.Sift ground almond, icing sugar and green tea powder together.
2. Whip the egg whites until foamy and gradually add the granulated sugar while whipping until a shiny meringue forms (but not too dry).
3.Add the almond mixture to the meringue and quickly incorporate the mixture into the meringue while taking care not to overmix.You want to achieve a batter that flows and “ribbons” for at least 5 seconds.
4.Pour the batter into a piping bag fitted with a large plain piping tip and pipe small rounds onto a baking sheet lined with parchment paper. The rounds should be about 1 1/2 inches in diameter and at least an inch apart. Let the macarons sit for an hour to develop a shell(it doesnt stick when u touch it)
5.Preheat oven to 150 degrees and bake for 8-10 minutes.
6.Remove from oven and let cool. Remove from parchment.
7. Pipe buttercream and sandwich together and store in fridge.