155 g pure icing sugar
100 g almond meal
5 g green tea/ matcha powder( 1 Teaspoon)
66 g egg whites( About 2 eggs)
100 g almond meal
5 g green tea/ matcha powder( 1 Teaspoon)
66 g egg whites( About 2 eggs)
Sift dry ingredients together in a large bowl.
Whisk egg whites in an electric mixer on high speed for 2 minutes.
Add egg whites to ingredients in the bowl.
Smear the egg whites into the dry ingredients with a spatula until completely combined and glossy.
Transfer to a piping bag fitted with a size 7 piping nozzle.
Grease a heavy steel baking tray with oil and line with baking paper.
Pipe mix onto tray 2cm wide, 3 cm apart.
Tap the underside of the tray sharply against your palm to flatten the macarons.
Leave in a warm, dry area for 20-45 minutes (longer, depending on ambient humidity and temperature) or until you can touch the surface lightly without any sticking.
Bake on a low rack in a convection oven at 140ÂșC for 15 minutes, turning halfway.
Cool macarons completely on the tray.
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