| Ingredient | Method |
| 1 A egg whites, apprv 38g 50g caster sugar 3 drop rice vinegar 1/2 tbsp matcha powder 40g almond ground 60g icing sugar Filling: (Beat butter and icing sugar until light and smooth, then add in strawberry jam and mix combined.) 60g butter 30g icing sugar 1-2 tbsp strawberry jam | 1. Preheat oven to 200ºC. 2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready. 3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps. 4. Using a mixer beat the egg whites & vinegar until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. 5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. 6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart. 7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles (use toothpick). 8. Allow the macarons to sit for 25-40 minutes until a “skin” forms and they are no longer wet when lightly touched. 9. Bake them for 6-7 minutes @ 200C, reduce the temperature to 170C for another 8-12 minutes. 10. Let the macarons cool completely on the baking sheet before removing them gently from the parchment paper or silpad. 11. Spread a bit of jam/any filling on the inside of the macarons then sandwich them together. * makes 22 macaroons |
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