Matcha Macarons

Ingredients

• 2 egg whites
• 1 tsp lemon juice
• 150 g powdered sugar
• 100 g shelled almonds
• 2 tbsp matcha tea powder
• 150 g milk chocolate
• 75 ml whipping cream
• 20 g butter
• 2 tbsp ground pistachios

Instructions

1. 1.

   Preheat the oven to 120°C fan. Line a baking tray with parchment paper.

2. 2.

   Grind the almonds finely in a blender. Whisk the egg whites with lemon juice until stiff peaks form, gradually adding powdered sugar. Continue whisking until a firm, glossy batter forms, then gently fold in the almonds and matcha. Fill a piping bag fitted with a large round tip with the batter. Pipe even meringue dots onto the tray and bake for about 10 minutes until crisp on the outside and still soft inside. Remove from oven, take off the tray, and let cool.

3. 3.

   For the filling, chop the milk chocolate into small pieces and melt gently over a double boiler. Whip the cream to stiff peaks, then fold in butter pieces with a whisk into the melted chocolate. Once the chocolate has cooled slightly, fold in the whipped cream with pistachios. Spread half of the macarons with the filling and top with the remaining shells.