INGREDIENTS

• Matcha Macarons
• • 1 Tbsp Aiya Culinary Grade Matcha
• • ¾ cup + 2 Tbsp almond flour
• • 1 cup powdered sugar
• • 2 egg whites, room temperature
• • ½ cup granulated sugar
• • 1 egg white, room temperature
• Vanilla Buttercream
• • 2 cups powdered sugar
• • 1 stick unsalted butter, room temperature
• • ¾ tsp vanilla extract

DIRECTIONS

• 1. Blend the almond flour, Matcha and powdered sugar in a food processor. If you do not have a food processor, sift the almond flour until only the larger pieces remain in the sifter. Measure 4-5 Tbsp of large almond pieces and set aside. Re-sift that same amount until the larger pieces remain again. Repeat. The larger pieces left in the sifter during the last run can be mixed back into the almond flour mixture. Then, sift the almond flour together with the Matcha and powdered sugar.
• 2. Meringue: Using an electric mixer, beat the 2 egg whites (room temperature) on low until tiny bubbles cover the surface. Turn your mixer on medium and add in the granulated sugar little by little. The bubbles should be gone, and the entire mixture should be shiny, white, and smooth. Once incorporated, turn the mixer on high and beat until stiff peaks form.
• 3. Mix the remaining egg white into the almond flour mixture until it forms a very thick paste.
• 4. Once incorporated, gently fold in the meringue until well incorporated. This shouldn’t take more than 25-30 folds (try not to over mix as that will deflate the meringue).
• 5. Once the mixture has taken on a very thick and gooey texture, transfer to a piping bag. We found it helpful to only fill the piping bag halfway, because this batter can get very messy and sticky. If you need to put the piping bag down, put it back in the bowl with the batter. The batter is very gooey and will spill out.
• 6. Pre-heat the oven to 325°F and line a baking sheet with parchment paper.
• 7. Pipe small circles onto the parchment paper, about an inch apart, trying to make the circles as even as possible.
• 8. Slam the baking sheet down on the counter a couple of times to release any air bubbles that may have been trapped in the batter. Then, leave the baking sheets out until the macaron shells are dry and their tops are no longer shiny (about 45 minutes). The shells should be dry to the touch, and not sticky.
• 9. While the shells are drying, make the vanilla buttercream frosting. Using an electric mixer, mix the powdered sugar, butter, and vanilla extract until smooth.
• 10. Once the shells are dried, bake them for about 16-18 minutes, until the tops are firm and “feet” have formed at the bottom. If you have two baking sheets, bake them one at a time.
• 11. Let them cool completely on their trays. Taking them off before they dry may result in the bottom getting stuck to the parchment paper.
• 12. Once they are completely cooled, very carefully remove the shells, lifting up around the sides until the shells pop off.
• 13. Transfer the vanilla buttercream filling into a piping bag and pipe a small amount onto the flat side of a shell. Find another shell most similar in size and sandwich them together. Repeat with other shells. The shells are very delicate, so make sure not to put too much pressure when assembling them.
• 14. Decorate however you like, wrap with baker’s twine, take photos, and give as gifts.