For the Shells:
- 2/3 C almond flour
- 1 C powdered sugar
- 2 large egg whites (room temperature)
- 1/4 C granulated sugar
- 1/2 tsp. vanilla extract
For the Ganache:
- 6 oz. white chocolate, broken/chopped coarsely
- 1/4 C heavy cream
- 1/2 tsp MATCHA Lemon green tea powder
Sprinkle with Kukicha Lavender to give it that added subtle floral aroma.
- In a medium mixing bowl, whisk together the almond flour with the powdered sugar, making sure there are no clumps and the two are well-combined.
- Combine the egg whites and granulated sugar using a stand mixer. Whisk on medium speed for 2 minutes. Increase the speed to medium-high, and whisk 2 more minutes. Increase the speed again to high, and whisk 2-3 more minutes or until the meringue holds stiff, glossy peaks.
- Add the vanilla and whisk 30-60 seconds on high.
- Add the almond flour mixture all at once to the bowl, and fold the dry ingredients in with a rubber spatula. After 40 strokes, test the batter by dropping some back into the bowl. If it sinks back into itself within 30 seconds, it’s done. If not, fold 5 more strokes, then test again.
- Pour the batter into a piping bag fitted with a round tip. Pipe onto two baking sheets lined with parchment paper or silicone baking liners. Pipe circles approximately 1-inch apart. Pick up each baking sheet and let drop back on table or counter 2 or 3 times, to break up any air bubbles. Let dry for 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
- After 30 minutes, place one sheet in the oven, and bake for 12-13 minutes, rotating the baking sheet after 7 minutes.
- Carefully remove the shells from the baking sheet, and cool completely before filling.
- To make the ganache, bring the heavy cream to a boil over medium heat. Place the chopped white chocolate in a heat-proof bowl. Pour the boiling cream over the chocolate, and let sit for two minutes. Once the chocolate has melted somewhat, whisk until completely smooth. Mix in Green Tea Powder until just incorporated. Cover, and allow to cool to room temperature. Whip the ganache with an electric beater for 1-2 minutes before using.
- Spread the ganache on the bottoms of half the macaron shells. Top with the other half of the shells. Place the macarons in an airtight container and refrigerate overnight. Allow to come to room temperature before serving.