Matcha macarons recipe

• In a bowl, sift the almond meal and pure icing sugar together then set aside.
  
• In a clean large bowl, carefully separate your egg whites for the meringue (make sure it does not contain any egg yolks)
• Using an electric hand mixer, start by whisking the egg whites on low until they begin to foam. Then slowly add in 1/3 of the caster sugar to the egg whites and start whisking on a medium speed to dissolve the sugar. Repeat this until you gradually add in all the caster sugar.
  
• After 2 to 3 minutes, increase to high speed and keep whisking until semi stiff peaks are formed.
• Add in 1 to 2 drops of food colouring of choice and keep whisking until stiff peaks are formed. This usually takes about 6-7 minutes. The meringue should look smooth, glossy and shouldn’t drip if the bowl is upside down.
  
• Now slowly add 1/3 of the almond meal and icing sugar mixture to the meringue and start folding the mixture gently with a spatula.
• Fold the mixture 5-6 times before slowly adding in another 1/3 of the almond meal and icing sugar mixture and repeat the same step for the remaining almond meal and icing sugar mixture.
  
• When the dry ingredients and the meringue looks well mixed, use the spatula to press and flatten the batter against the side of the bowl then scrape it back into the bowl.
  
• Repeat the same step until the batter has a thick flowing consistency. The batter should be able to flow down from the spatula without breaking but it also should be thick enough to retain its form when dripping down.
  
• When the batter is ready, pour it into a pipping bag and start pipping the macaron onto a sheet of baking paper on a tray.
  
• Once you’ve piped the macarons, tap the tray a few times to remove air bubbles, then let the macaron rest until the top of the shells are dry. It’s important to let it rest until you’re able to touch the top of the macaron without getting any batter on your fingers. Resting time will vary depending on location, weather, humidity and ingredients used.
  
• When the shells are dry, baked them in the oven at 140C for about 12-15 minutes. Let them cool down completely before piping any filling.

Matcha buttercream

• In a large mixing bowl. Using a hand mixer, whisk the butter on medium speed until it becomes light and pale (2 – 3 minutes)
• Then sift in the icing sugar and the matcha powder
• Whist on low speed then increase to medium. Whisk until the butter and icing sugar comes well together and form a buttercream (piping consistency). Also, make sure not to over-whisk the buttercream or it will split! Stop whisking as soon as it reaches a creamy consistency.
• Transfer to a piping bag, then fill the macaron shells and enjoy!