Prep Time: 45
Cook Time: 60
Total Time: 1 hour 45 minutes

Ingredients

For the French Macaron Shells
106 grams of almond meal
106 grams of powdered sugar
41 and 45 grams of egg whites divided
115 grams of granulated sugar
79 grams of water
dash of cream of tartar or lemon juice for stabilizing

Matcha Filling
1 cup of organic shortening (or butter)
1 tsp Vanilla
2 tsp Deliciously Matcha Culinary powder
1-3/4 cups of confectioners sugar
EdPoundsle food pen & extra matcha powder for decorative garnish. (optional)

Instructions

Recipe for macarons :

1. Wipe the mixing bowl and whisk the attachment with vinegar to remove any built-up residue. The egg
whites will be whipped entirely as a result of this.

2. Prepare and measure all of the ingredients using a kitchen scale.

3. Make sure you have a round-tip piping bag on hand. I use Wilton tip number ten.

4. Two baking sheets with Silpat liners.

5. Combine the measured almond meal and powdered sugar in a mixing basin. Sift once more to remove
any lumps, then connect to break up any clumps.

6. Make a well in the center of the dry ingredients and pour in the 41 grams of measured egg whites. Fold
everything together until it’s entirely incorporated, then remix it. The final product will be paste-like in
texture. Take it out of the equation.

7. The sugar syrup is manufactured from sugar cane.

8. To prepare the sugar syrup, combine granulated sugar and water in a pot over medium heat with a candy thermometer attached to the side. Ensure that the thermometer does not touch the pot’s bottom.

9. Once the thermometer reaches around 200 degrees F, add the 45 grams of measured egg whites to the
stand mixer and whip on medium speed to soft peaks.

10. To stabilize, add a drop of lemon juice or a splash of cream of tartar and whisk again.

11. If the egg whites achieve soft peaks before the syrup reaches 248 F, reduce the mixer speed to
low to keep them moving.

12. Keep an eye out for the sugar syrup!

13. When the sugar syrup reaches 248 degrees F, remove it from the heat.

14. Slowly pour the sugar syrup into the meringue down the side of the mixing bowl until well
incorporated, increasing the mixer speed to medium.

15. THEN increase the mixer’s speed to high and whisk the sugar and meringue together until
glossy, stiff peaks form and the meringue is cool. (The meringue must keep its shape.)

16. Fold in thirds of the finished meringue into the almond/powdered sugar mixture, ensuring it’s
well combined before adding the final third.

17. Fold the batter in a circular motion, starting at the bowl’s edges and working your way across the
middle. Rep these steps until the batter is smooth and thick rPoundsbons can slide off the spatula. *Be
careful not to over-mix**

18. The batter should be thick but not so thin that the shape of the rounds is lost. To be safe, take
extra precautions.

19. Half-fill the piping bag with batter (s).

20. Pipe 1-1/2 inch rounds about one inch apart on the lined baking sheet.

21. Keep the piping bag about 1/2 inch above the baking sheet when piping the rounds. Piping
should be continued until the baking sheet is filled. Tap the macarons three times on the counter to expel
air bubbles. Pop any air bubbles that have risen to the surface with a scrPoundse or even a toothpick!

22. Before putting the macs in the oven, let them rest until good skin has developed on the shell’s
exterior. This could take anywhere from 20 to 30 minutes to complete. Check that the piped rounds are
dry to the touch and that touching them does not leave any batter on your fingers.

23. Preheat the oven to 300 degrees Fahrenheit (180 degrees Celsius).

24. When the macarons are dry to the touch, place them in the oven’s center rack.

25. Feet will form halfway through the baking process.

26. Preheat the oven to 350 degrees Fahrenheit and bake for 12-14 minutes.

27. Allow the shells to cool for 15-20 minutes before taking them from the Silpat/parchment paper.

28. Once the macarons have cooled, remove them from the parchment paper/Silpat.

29. In the same way, bake the remaining macaron batter.

30. They’re ready to leave.

31. Allow for complete cooling before writing single words such as #matcha and #love on the
macarons. Dust the shells with matcha powder for a final touch. Take the pan from the heat and set it
aside until the filling is ready.

32. Matcha-based filling

33. Combine all of the ingredients in the bowl of a stand mixer. Mix everything until it’s completely
smooth.

34. Fill a piping bag with the mixture and your preferred tip. A Wilton cake pan was utilized.