Matcha Green Tea Macarons

Ingredients

• Egg whites (3 large, at room temperature)
• Granulated sugar (1/4 cup)
• Powdered sugar (1 3/4 cups, sifted)
• Almond flour (1 cup, finely ground)
• Matcha green tea powder (2 tablespoons)
• Heavy cream (1/2 cup)
• White chocolate (4 ounces, chopped)

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, and matcha powder. Process until the mixture is fine and well combined.
3. In a large, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form and the mixture is glossy.
4. Gently fold the almond flour mixture into the egg whites in three additions, being careful not to deflate the mixture. The batter should be smooth and shiny.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
6. Let the macarons sit at room temperature for 30-60 minutes, or until they form a skin and are no longer sticky to the touch.
7. Bake for 15-18 minutes, or until the macarons have risen and are set. Let them cool completely on the baking sheets.
8. Meanwhile, prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped white chocolate. Stir until smooth and glossy. Let it cool to room temperature to thicken.
9. Once the macarons are cool, pair them up by size. Pipe a small amount of ganache onto the flat side of one macaron and sandwich it with another macaron. Repeat with the remaining macarons.