Macaron shell recipe
adapted from Tartlette
Matcha Macaron Shells
200 g powdered sugar
110 g blanched, slivered
almonds1 tbsp high-quality matcha powder
90 g aged egg whites (about three eggs)
30 g fine granulated sugar
Every oven has different thermostat, you may have to adjust the temperature and timing to suit your own oven.
for the macaron shells
1. weigh out the blanched
almonds, matcha powder, and powdered sugar
2. grind together in food
processor in batches and sift into a bowl--regrind any of the larger pieces
left behind until you have a very fine powder
3. weigh out aged egg
whites and granulated sugar
4. place egg whites in the
bowl of an electric mixer fitted with the whisk attachment and begin whisking
on high, gradually adding the granulated sugar little by little until you form
a stiff meringue
5. fold the dry
ingredients into the meringue in two installments. Fold until the ingredients
are just mixed in, and you can no longer distinguish meringue from dry
ingredients--until there are no noticeable streaks of white or green
6. place batter into a
piping bag (large ziploc bag) fitted with a 1/2 inch tip
7. pipe batter onto
silicon lined baking sheets in 1 1/2 inch rounds, giving them plenty of space
to spread
8. let sit for 20 minutes
9. bake in 300F convection
oven for about 15-20 minutes depending on your oven
10. let cool on baking
sheets and once cooled, fill with adzuki filling and refrigerate
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