IngredientsRecipe for 25 macarons
For the macarons shells
For the matcha cream
Preparation time: 45 min
Preheat your four at 295 °F
- Shells preparationThe day before, separate the whites from the yolks and keep the whites at room temperature in an airtight container. In the cutter, put the almond powder and the icing sugar, mix it for a minute and pass it through a sieve.In the bowl of a kitchen aid mixer begin whipping the egg whites with a pinch of salt. Whip them until they get fluffy and start detaching from the sides of the bowl. At this stage add in the sugar and continue whipping for a few minutes until it thickens and gets shiny.Combine the egg whites with the remaining dry ingredients by folding it with a spatula. Mix a little bit more rapidly in the end until you get a smooth, almost toothpaste like, texture. Fill a pastry bag lined with a small plain tip with this mixture. Pipe the mix into little discs on a baking sheet lined with parchment paper. Dry for 5 to 10 minutes and then bake for 12 to 15 minutes.
- For the matcha creamRehydrate the gelatine leaves in cold water. In a saucepan, boil the milk and cream with the chosen flavor. In a bowl, beat the yolks and sugar with a whisk. Pour a part of the boiling mixture over your yolks. Reduce heat, return everything to saucepan, and stir constantly with a spatula, until the it thickens (82 C). Add the gelatin and mix well, Strain the mixture into a bowl. Pour the white chocolate, wait 30 seconds and stir. Place the cream obtained in the refrigerator until it cools down completely. You also can transfer your cream on a baking sheet to speed up the cooling process.
- To garnish your macaroonsCool shells completely macaroons, put some filling on one of the shells and close with a second shell.