Moonlit Matcha Macarons

Allergens

Nuts, Eggs

Ingredients

• 100g ground almonds 200g powdered erythritol 4 large egg whites 5g matcha green tea powder 1/4 tsp cream of tartar 60ml coconut cream 1/4 cup melted cacao butter

Instructions

1. Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
2. In a food processor, blend almonds and erythritol until fine. Sift the mixture into a large bowl, discarding any larger bits.
3. In a separate bowl, whisk egg whites, cream of tartar, and a pinch of salt until soft peaks form. Gradually add 100g powdered erythritol, continuing to whisk until stiff peaks form.
4. Carefully fold the almond mixture into the egg white mixture in three parts, using a rubber spatula. Fold in matcha green tea powder until evenly combined.
5. Spoon the batter into a piping bag fitted with a 1/2 inch round tip. Pipe 1 inch mounds onto parchment paper, spaced about an inch apart. Tap the baking sheets lightly on the counter to release any air bubbles.
6. Bake for 15 minutes, or until macarons have a delicate foot and are firm to the touch. Cool completely on wire racks.
7. In a bowl, combine coconut cream and melted cacao butter, stirring until smooth. Sandwich two macarons together with a dollop of this luscious ganache.

Chef’s Insight

Gently tap the baking sheets to release air bubbles for that perfect "foot" in your macarons.

Notes

Adjust the sweetness to your preference by altering the amount of powdered erythritol used in the recipe.