Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, matcha (green tea) macaron. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Matcha (Green Tea) Macaron is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Matcha (Green Tea) Macaron is something that I have loved my entire life. They’re nice and they look fantastic.

Matcha green tea macarons is one of the most popular macaron flavors and for good reason. Green tea and white chocolate filling is a great pairing, especially so for those who find macarons to be "too sweet". The astringency from the matcha powder will help to balance out the sweetness.

To get started with this particular recipe, we have to first prepare a few components. You can have matcha (green tea) macaron using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Matcha (Green Tea) Macaron:

1. Make ready 100 g powdered sugar
2. Get 60 g almond powder
3. Get 60 g egg white (about 2 eggs)
4. Take 25 g granulated sugar
5. Get 5 g powdered green tea (matcha)
6. Make ready some sweet red bean paste

It may make more sense that you make French macarons by using the French method, which is the traditional way of mixing the meringue with almond flour and powdered sugar. I've used this method all along, simply because I didn't know of other. Matcha is premium green tea powder from Japan used for drinking as tea or as an ingredient in recipes. While other green teas are grown throughout the world, matcha is unique to Japan.

Instructions to make Matcha (Green Tea) Macaron:

1. Push the almond powder through a tamis and then add the powdered sugar and the matcha. Then sift them together.
2. Beat the egg white, adding the granulated sugar in two times, and beat them until stiff peaks form.
3. Add the powders into the egg white, I usually do it in two times. With a spatula, try to turn the mixture over so that the foam won't break down too much.
4. When it's roughly mixed, do the "macaronage". Using a skepper, push the mixture onto the bowl to break the extra bubbles. It's done when the surface is shiny and it drops smoothly but not too liquid.
5. Put it in a piping bag. Use a silicon sheet for macarons if you have. If not, use the baking sheet. I also put a sheet of carton paper under the baking (or silicon) sheet. Pipe the dough on the sheet, keep it upright, until about 2 cm. Keep enough distance to other macarons.
6. Leave them for several hours to dry until they make skins. It takes many hours in the humid weather.
7. Bake in the oven preheated at 160 degree C for about 13-4 minutes. They make cracks when the lower heat is too strong, and they bust when the upper heat is weak, so I put them on the top position (very close to the ceiling of the oven). Turn the board in the middle of the baking.
8. Cool them down and remove from the sheet. Spread the bean paste or ganache on a macaron coque and bind with another. Enjoy!

It is the heart of the Japanese way of tea and has been celebrated in the traditional Japanese tea ceremony. Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. It is special in two aspects of farming and processing: the green tea plants. Matcha Green Tea LassiCooking With Japanese Green Tea. Matcha is the ultimate form of green tea in the world.

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