It’s officially the holidays when you see snow falling from the sky while you’re listening to Christmas music and piping frosting on your macarons. I haven’t ate a macaron in a loooong time so I decided to make my own just to challenge myself this winter break. And it turned out exactly what I wanted! Not overly sweet but perfect to the taste and texture. Below you will find some tips that I’ve added just to make your baking journey a little easier. Without further due, I present to you matcha macarons with Nutella filling!
Yield: 24 macarons
Ingredients:
- 3 egg whites at room temperature
- 1/4 cup white sugar
- 2 cups icing sugar
- 1 cup almond flour
- 1/4 tsp salt
- 2 tsp Midori matcha
- Nutella
-For readers of my blog-
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Directions:
- Preheat oven to 300F. Line baking sheet with silicone mats (or parchment paper).
- In a large bowl, beat egg whites until foamy. Add white sugar and beat until they form stiff peaks.
- In a medium sized bowl, sift icing sugar, almond flour, salt and matcha. Discard larger pieces of almond flour left behind. Use a whisk to gently mix the dry ingredients.
- Gradually add dry mixture into wet mixture. Fold it gently, making sure you don’t incorporate too much air into the mixture.
- Mix until ingredients are well incorporated and the consistency of your batter is not too thick, but still viscous enough to hold its shape when piped. [Note: do not under mix as your macarons will be lumpy and cracked with no feet, but do not over mix as well because they can turn flat without feet]
- Transfer batter to a pastry bag. Pipe out 1 inch rounds onto baking sheet.
- Tap pan hard 2-3 times to release air bubbles. (This will prevent macarons from cracking)
- Let them sit for 40-60 minutes on the tray to allow them to dry. Test by touching them gently with your fingertips. If they don’t stick to your finger, you are good to go!
- Bake for 15-20 minutes. (If your macaron cannot be easily removed from your baking sheet, you have to bake them longer!)
- Transfer shells on a cooling rack.
- Meanwhile spoon Nutella in a piping bag. Pipe an inch in diameter onto shell. Sandwich it with another shell to make a complete macaron!
- Serve and enjoy!
Note: if you don’t like Nutella or are allergic to it, you can substitute it with matcha buttercream or a coconut cream or really anything that pairs well with matcha!
Adapted from Entertaining with Beth
