It has been a while since I made macarons and I remember failing my first attempt too but now I know how to make them perfectly each time so here goes (skipping the weighing bits):
- 100g egg whites
- 100g ground almond
- 170g icing sugar
- 35g granulated sugar (for egg whites)
- 5g matcha green tea powder
- Rasperries to garnish
- I start off by mixing together the dry ingredients – matcha green tea powder, ground almonds and icing sugar. Easy right?
- The next step is probably the most important so make sure your bowl does not even have one drip of water or the egg whites won’t be thick enough to turn upside down on your heads. This step just consists of hand whisking forever or use an electric mixer to get it done in no time. Whisk the egg whites till it turns into a white foam texture and gradually add granulated sugar in 3 stages.
- Then you add the dry ingredients and mix and fold for approximately 6 minutes until the ingredients are well combined and creates a smooth ribbon when you lift up the spatula.
- Next you load it into a piping bag.
- Okay some of my piping is sloppy but I gave up using templates after that. But a tip is to keep the pipling literally half a cm from the baking paper when piping and don’t move to form. Perfect circle. After piping, just let it dry for 30 minutes before you transfer to the preheated oven at 150 degrees for 15 minutes. (Remember to let the macarons sit and dry for 30 minutes or they will cave in and turn into eton mess – this is so the outler layer will be crispy whereas the middle will be soft and chewy).Finished product ^_^ – Green tea macaroons with a raspberry filling 👲