Macarons

Macarons are made from sugar, almond powder, and egg whites. If you use buttercreams, you need to store in a fridge but if you used chocolate spread, you can store at room temperature.

Egg whites used in this recipe should be frozen at once. Fresh egg whites are too thick for macarons.

Ingredients (green tea)
Sugar　　　　　　　　　　100g
Water　　　　　　　　　　60g
Egg white　　　　　　　　　80g
Powder sugar　　　　　　　100g
Almond powder　　　　　　100g
Green tea (powder)　　　　　5g
Buttercream – green tea　　　as needed

How to cook
1. Place 9mm round nozzle in a pastry bag. Open the bag using a tall cup. Sift powder sugar, almond powder, and green tea together. Place an oven paper on an oven plate.
2. Heat water and sugar in a pan. Start beating egg white at low speed when the syrup become 110C.
3. Stop heating at 117C. Pour into beating egg white. Keep beating until the mixture become room temperature. Don’t stop.
4. Add powder sugar, almond powder, and green tea. Mix with spatula. Spread mixture around the bowl, and then mix again. Repeat 2-3 times until the mixture become smooth and soft.
5. Pour into the pastry bag. Squeeze onto the oven paper, about 3cm circle. Don’t move nozzle while squeezing. Wait until the circle become 3cm.
6. Dry until macarons become not sticky.
7. Bake for 15 minutes at 140C. Baking time and temperature varies by ovens. My oven needs to bake for 5 minutes at 180C and then 10 minutes at 140C.
8. Cool. Turn around all the macarons. Make pairs with same sizes.
9. Squeeze buttercreams onto macarons and cover with the other macarons. Keep in a fridge.

　　　　　　　　　

　　　　　　　

　　

　　

　　　　　　　　　　

　　

You can make chocolate macaron by substituting green tea with 5g of cocoa powder. Use Salty Caramel & Chocolate Spread instead buttercreams. You can store macarons at room temperature.