Makes : 30 sandwiched cookies

Portion Size : 2 pieces

Prep Time : 30 min.

Bake Time : 8 min.

Ingredients

• 250g  powdered sugar sifted
• 115g almond flour
• 10g matcha green tea powder sifted
• 3 egg whites
• 15g granulated sugar sifted

Filling Ingredients

• 175g ready-to-use cream cheese icing
• 5g matcha green tea powder

Method

• Preheat oven to 400°F (or 375°F for convection oven). Combine powdered sugar, almond flour and 2 teaspoons green tea powder in medium bowl; set aside.
• Add egg whites and granulated sugar to the bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Wire Whip to the mixer. Gradually turn to Speed 10 and whip until egg whites form stiff peaks. Remove Wire Whip and replace with Flat Beater.  Add almond mixture. Turn to Speed 1 and mix until combined.
• Transfer mixture to a piping bag fitted with a medium round tip. Line baking sheets with parchment paper or silicone mats. Pipe batter onto sheets in ½-inch-diameter circles, 1-inch apart. The batter should yield about 60 cookies. Let stand 10 minutes before baking.
• Bake 8 to 10 minutes or until crisp and lightly browned. Cool completely on wire rack.

To make filling:

• Add icing and 1 teaspoon green tea powder to mixer bowl. Attach bowl and Flat Beater to the mixer. Turn to Speed 2 and mix 2 minutes or until well blended.
• Assemble macarons using about 1 teaspoon filling for each cookie sandwich. Press together gently.

Our tip : 

• To make other flavour variations, prepare cookies as directed, omitting green tea powder.
• Fill with citrus curd, chocolate ganache, or your favourite fruit preserves.