It's the most wonderful time of the year!
Christmas time calls for Christmas treats :)
To me, it's not time for fruitcake, but for green tea french macaron~
Ingredients:
Green Tea Macaron Cookies:
1 cup of almond flour
1 cup of confectioners sugar
2 egg whites
2 TBS of granulated sugar
1 TBS of green tea (matcha) powder
Dark Chocolate Ganache:
1/4 cup of heavy cream
1/2 cup of dark chocolate chips
*Meringue Cookies*
- Leave your eggs in room temperature for ~30 minutes. A fuller, fluffier meringue forms when the eggs whites are at room termperature.
- Preheat your oven to 275-300 F.
- Sift the almond flour and powdered sugar together into a separate bowl. Mix the sifted dry ingredients together so the two ingredients are evenly mixed together.
- Whisk the egg whites until foam starts to form. Then, add 1 TBS of granulated sugar. Continue to whisk until a firmer meringue forms. Add the rest of the sugar and whisk until the meringue forms peaks.
- Add 1 TBS of green tea powder and whisk until its homogeneously incorporated into the meringue.
- Take about 1/2 of the meringue and fold it in with the dry ingredients. Once it forms an even, thick paste, fold the rest of the meringue until all the ingredients are evenly mixed into a thick dough.
- Fill a piping bag with this mixture and pipe out evenly shaped circles on a cookie tray lined with parchment paper.
- Dry the piped dough for 30 minutes to an hour until the outside shell has formed. When you gently touch the top of the piped dough, your fingers should stay clean.
- Bake at 275-300 F for 16-20 minutes on the 2nd last rack.
- Let the cookies cool before taking them off!
*Dark Chocolate Ganache*
- Boil the heavy cream on low heat until it comes to a simmer.
- In a heat-proof bowl, add your chocolate chip. Pour the hot heavy cream over the chocolate and leave the chocolate to melt for about 30 seconds to a minute.
- Stir gently until the liquid has evenly incorporated with the chocolate. Cool until it thickens enough to pipe.
Let me know how it work!~ It gives me result everytime with no cracks :)
Happy Baking,
Steen
2014.12.20
