Snowy Moonlight Matcha Latte Macarons

Allergens

Egg, Tree Nuts (Almond)

Ingredients

• 1. 100g almond flour 2. 100g powdered erythritol 3. 85g egg whites 4. 25g granulated erythritol 5. 1 tsp matcha green tea powder 6. 75g unsalted butter, softened 7. 100g dark chocolate, chopped

Instructions

1. Sift almond flour and powdered erythritol into a bowl, add in matcha, mix until well combined.
2. In another bowl, beat egg whites until foamy. Gradually add granulated erythritol and continue beating until stiff peaks form.
3. Gently fold the dry mixture into the beaten egg whites, using a spatula, until just combined.
4. Fill a piping bag with this macaron batter and pipe 1 inch rounds onto a parchment paper lined baking sheet. Allow to rest for 30 minutes.
5. Preheat oven to 150°C (300°F). Bake the macarons for 15 20 minutes until they rise and feet form. Cool completely on a wire rack.
6. Melt butter and dark chocolate together, stirring until smooth. Let cool.
7. Pipe or spread a dollop of ganache onto half of the macaron shells, then gently sandwich with remaining shells.

Chef’s Insight

To ensure perfect macarons, make sure your ingredients are at room temperature and sift the almond flour and matcha together to avoid lumps.

Notes

None