1. Mix 45 grams of almond powder, 45 grams of icing sugar, and 5 grams of matcha powder, sieved. Sieve-free almond flour is acceptable.
2. Put the egg whites in a large bowl.
3. Add 25 grams of powdered sugar in portions and beat with a whisk.
4. Because the egg whites are relatively small, use a whisk at low speed to avoid beaten.
5. When it hits hard foam, a small straight tip appears and the hair is finished.
6. Add the flour mixture to the whipped egg whites in 3 times, and stir evenly with a spatula each time before adding the next time.
7. The mixed almond paste is just lifted up the spatula and dropped into a streamer shape.
8. Put the piping bag on the cup with the round piping mouthpiece, and put the almond paste into the piping bag.
9. Squeeze it vertically on the macaron silicone cushion. Pick up the bakeware and smash it lightly to vibrate bubbles. If there are bubbles that cannot be shaken, you can use a toothpick to break them.
10. Dry the skin, touch it with your hands and don't stick to your hands.
11. Preheat the oven in advance, the upper and lower fires are 130 degrees, the middle and lower layers are 14 minutes, and the skirts appear in about 6 minutes.
12. Put 100 grams of white chocolate, 30 grams of whipped cream, 15 grams of butter, and 5 grams of matcha powder in a bowl to melt and mix evenly. Cool and solidify to make matcha filling.
Tips:The success of macarons is very important for drying the skin. If it is in a relatively dry area, it can take a little longer to dry the skin outside. In a place with relatively high humidity, you can put the oven on the oven and dry it at low temperature for 20 minutes. It's fine if the skin is not sticky.
This recipe uses a Midea smart electric oven, the model is T7-L382B second generation, the capacity is 38L, the power is 1800W, please adjust the heating time appropriately according to the power and temperature difference of your own oven.
