Simply Tea’s Matcha Macarons

Beautiful Festive Macarons
(20-25 pieces)

Ingredients:

• 175 g powdered sugar
• 125 g almonds
• 3 egg whites from fresh eggs
• 70 g sugar
• 5 g matcha powder
• 150 g mascarpone
• 1 tbsp lemon curd*

Additionally, you will need:

• Piping bag
• 3 baking trays lined with baking paper
• Food processor/coffee grinder

Instructions:

1. Preheat the oven to 140° C; do not use fan mode.
2. Blend the powdered sugar and almonds into a fine flour in a food processor or coffee grinder and sift it.
3. Separate the egg whites into a completely clean and dry bowl. Whisk with an electric mixer until the whites just form soft peaks. (a)
4. Continue whisking and gradually add the powdered sugar—1 teaspoon at a time. Mix carefully between each spoonful so that the sugar is well incorporated before adding the next. The egg whites should appear thick, white, and glossy. (b)
5. Add the matcha powder and gently stir until the color is evenly distributed. (c)
6. Fold the almond mixture into the egg whites using a large metal spoon (d).

The batter should be smooth and thoroughly mixed. The finished batter should fall from the spoon in soft, pliable blobs.

7. Transfer the batter to a piping bag and pipe about 40-50 round circles onto the lined baking trays, the size of a five-krone coin. (e)
8. Firmly tap the bottom of the baking tray against the kitchen counter once to smooth them out. (f)
9. Let the macarons rest for at least 15 minutes and up to 1 hour, until they have formed a dry crust. They should not feel sticky or moist when touched with your fingertip. (f)
10. Bake the macarons for 12-15 minutes on the middle rack of the preheated oven, one baking tray at a time. The cookies should be crisp on the top and dry on the bottom. (g)
11. Allow them to cool on the baking tray for about 30 minutes. (h)
12. Mix the mascarpone with the lemon curd and pour it into a piping bag with a nozzle. Pipe the filling onto one macaron and sandwich it with another. Finally, sprinkle a little matcha powder on top as decoration. (i)

Tips for Successful Macarons:

• Weigh all ingredients carefully and prepare your tools.
• Line the baking trays with baking paper.
• Fill the piping bag and pipe circles the size of five-krone coins onto the baking tray.
• Tap the baking tray against the kitchen counter to make them even.
• Let them dry for at least 15 minutes and up to 1 hour—this is crucial for the result! It ensures a shiny, smooth surface and gives the macarons their characteristic little frills when they come out of the oven.
• No two ovens are the same, so adjust the temperature a few degrees if necessary, or rotate the baking trays halfway through baking.
• Don’t give up if your macarons aren’t perfect the first time—practice makes perfect!

You will achieve the best matcha macarons by using organic ingredients.

*Here you will find the recipe for lemon curd.