My First Matcha Macaroons (Green Tea)

I always admire baker or blogger who can bake beautiful macaroon ,I mean french macaroon .One of my favourite Macaroon's site that I love to visit is Tartelette . She make beautiful french macaroon and her recipe is easy to understand.Well,this is my first attempt,baking Green Tea Macaroon.I refer to her recipe and method but modified some step to suit my taste and conveniences.I know my skill and technique are still below the average,maybe I should attend Macaroon class..Anyone wanna a student? LOL! I didn't make the filling instead I used sour cream because I just want to try out my training macaroon shell..If making my macaroon shell is successful this first time,my next step will be the filling.

Ingredients:

Green Tea shells:

3 egg whites (about 90 gr)

1 tsp Matcha powder

40 gr granulated sugar

200 gr powdered sugar

110 gr almonds

Method;

1:For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.

2:In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam with the matcha, gradually add the sugar until you obtain a glossy meringue. Do not over beat your meringue or it will be too dry and your macaroons won't work.

3:Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Pass through a sieve.Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon.

4:Fill a pastry bag fitted with a plain tip (Wilton #12) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets.Preheat the oven to 300F.

5:Let the macaroons sit out for 30 minutes to an hour to harden their shells a bit and bake for 8-10 minutes, depending on their size. Let cool. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

Note:

I think I miss out few of Tartelette's steps,well.....Sorry I'm not consistent and attentive as a baker! My matcha macaroons don't look as good as her,I still need more practise to make a perfect macaroon!! Never said die attitude,I'm going to try again soon!