Matcha Macarons

My first attempt on cute fancy macarons! 

 

Using free-hand to pipe the patterns and all managed to look rather even in size

 Only making a small batch of macarons, therefore using melted white/dark chocolate for the eyes and mouth rather than the standard royal icing.

Ingredient (approx. 12 sandwiched cookies)

• 50gm egg whites 
• 25gm fine sugar
• 90gm icing sugar
• 50gm extra fine ground almonds
• 5gm matcha powder
• red bean paste for filling

Method

1. Sift icing sugar, ground almonds and matcha powder together. Set aside.
2. Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form.
3. Fold in almond mixture in 3 batches until well blended. (about 40 folds)
4. Transfer batter into piping bag and pipe on baking sheet lined with parchment paper. Rest for 30-60mins.
5. Baked at preheated oven at 160 deg cel for 12-15 mins.
6. Remove from oven, cool down for 5mins and peel the cookies from parchment paper. Cool completely on wire rack.
7. Spread one cookie with red bean paste, top with another shell, press down slightly. Store in air-tight container and chill overnight for the flavour to develop.

This post is linked to the event Little Thumbs Up (July 2015 Event: Tea) 

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Cheryl of Baking Taitai