Pistachio and Matcha Tea Macarons
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 5 min.
Ready in
Ingredients
for
35
- For the Macarons
- 1 ¼ cups blanched almonds
- 2 egg whites
- 1 tsp lemon juice
- 1.333 cups powdered sugar
- 2 Tbsps Matcha (Japanese green tea powder)
- For Cream Filling
- ⅔ cup butter
- ½ cup powdered sugar
- ½ cup cream cheese (4 ounces)
- 2 Tbsps Matcha (Japanese green tea powder)
- In addition
- 4 Tbsps finely chopped Pistachio
Preparation steps
1.
Grind almonds in a food processor until very fine. Set aside.
2.
Beat egg whites and lemon juice until peaks form. Gradually add confectioners' sugar and beat until peaks are stiff and shiny. Gently fold in the almonds and Matcha. Transfer batter to a pastry bag fitted with a large round tip.
3.
Preheat oven to 250ºF / 120°C. Line a baking sheet with parchment paper.
4.
Pipe round, 1-inch / 2.5 cm dollops on prepared baking sheet. Allow the macarons to sit for about 20 minutes at room temperature.
5.
Bake 18 to 20 minutes, rotating the baking sheet half way through the baking process to promote even baking. Remove the shells from the oven and cool completely. Leave the macarons at room temperature for 3 to 4 hours or overnight before filling.
6.
For Cream Filling:
7.
In a medium bowl, beat the butter and confectioners' sugar together. Gradually stir in the cream cheese and Matcha. Spoon mixture into a pastry bag with a small star tip. Pipe cream filling on the flat side of one macaron shell and cover with another shell, flat side down. Press lightly and sprinkle the tops with chopped pistachios. Serve.
