RASPBERRY MATCHA MACARONS


A Matcha green tea macaron filled with a reduced raspberry sauce buttercream.

INGREDIENTS
For the paste:

  • 180 grams almond meal
  • 180 grams powdered sugar
  • 60 grams egg whites (about 2 eggs)
  • 1 teaspoon Matcha powder (optional)

For the meringue:

  • 180 grams white granulated sugar
  • 45 grams water
  • 60 grams egg whites (about 1 egg, room temperature)
  • 2-4 drops desired food coloring (optional)


INSTRUCTIONS
For full instructions you can go to hercupofjoy.com.

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