PREP TIME30 mins
COOK TIME11 mins


1 cup of almond flour
1 ½ cups of powdered sugar
1 tsp. HemisFares Roasted Green Tea finely ground
Three eggs at room temperature
¼ cup of granulated sugar
¼ tsp. cream of tartar
pinch of salt
One drop of juniper green gel food color
⅓ cup of heavy cream
1 tsp. HemisFares roasted green tea
1 cup of white chocolate chips


1. In a medium microwave-safe bowl, combine heavy cream and loose-leaf tea in the microwave for 45
seconds. After stirring, microwave for another 30 seconds. Allow for a steeping time of 5 to 10 minutes.
Using a sieve, remove the loose-leaf tea.

2. In a mixing bowl, combine the white chocolate and the heavy cream that has been drained. After 30
seconds in the microwave, give it a good stir. Continue stirring for another 30 seconds or until all of the
white chocolate has melted.

3. Wrap it in plastic wrap and leave it at room temperature or in the refrigerator to firm up. If it becomes
too stiff in the fridge, microwave it for 15 to 20 seconds and stir.

4. Macaron shells are a type of pastry that is used to make macarons

5. Line a baking sheet with parchment paper or a silicone mat.

6. In a sifter, combine the almond flour, powdered sugar, and finely ground tea. Large pieces should be
thrown away.

7. In a large mixing bowl, whisk together the egg whites. Whip the egg whites quickly until they form a
delicate peak meringue.

8. Soft peaks should develop after adding the cream of tartar and salt. Mix quickly while adding the gel
food color and granulated sugar in a slow, steady stream. Mix until the meringue forms firm peaks.

9. Fold a third of the almond flour/powdered sugar into the meringue with a spatula very lightly and
delicately. Rep with the remaining almond flour/powdered sugar mixture in thirds and thirds. This
mixture will require approximately 50 spins in total. The macaron shell will be extraordinarily puffy and
cracked if you don’t mix it thoroughly enough. If you over-mix the macaron shell, it will be very flat and
may not form a foot.

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

11. A piping bag should be used to pipe the macaron shell filling. I just used a #12 Wilton straight
tip on the end of my piping bag. A coupler or other specified information can also be used on the baking
sheet to pipe macaron shells.

12. Allow the macarons to dry completely before eating. It will take anywhere from 20 to 1 hour.

13. Preheat the oven to 350°F and bake for 11 to 12 minutes, or until the parchment paper or
silicone mat no longer adhere.

14. Allow for cooling of the macaron shells.

15. Using a disposable piping bag and a straight tip, fill a disposable piping bag with the firm
ganache. The Wilton #12 tip was used again. Pipe a small layer of ganache on the bottom surface of a
macaron shell. Place a top cover on top of the ganache and gently spin it back and forth to compact it.