Matcha macarons with coconut cream

Macarons are one of the most elegant treats of all time!

Patissiers say it’s not easy to make perfect macarons at home, but we’ll tell you a secret… It’s not true! It’s all about the texture of the dough. After a few tries, you’ll become a master.

The best thing about this recipe is that it can be modified with thousands of different flavors.

Preparation time: 30 min

Cooking time: 8/10 min/sheet

INGREDIENTS

Macaroni:

3 egg whites

100 gr Brown granulated sugar

100 g almond flour

90 g icing sugar

1-2 tsp EVAH Essentials | Matcha & Kale

Buttercream:

100 gr butter (softened)

100 gr icing sugar

8 tablespoons coconut milk

1/2 tsp EVAH Essentials | Matcha & Kale

1 teaspoon vanilla extract

Kitchen utensils:

Spatula

Kitchen whisk

2 baking sheets

2 piping bags with large round tip

PREPARE

First, prepare a large piping bag with a large round tip. You can use a pre-made piping bag or make your own. Line two baking sheets with parchment paper.

Preheat the oven to 160 degrees and heat a pan of water to boiling.

MIX

Then place the egg whites and granulated sugar in a heatproof bowl (preferably glass). Whisk the mixture over steam for a couple of minutes until the sugar is completely dissolved. Make sure the bottom of the bowl does not touch the water,

Beat the mixture until it is firm and smooth. Then, in a separate bowl, sift together the powdered sugar, almond flour and EVAH Essentials | Matcha & Kale . Add the powdered ingredients to the egg whites and slowly fold in, forming a J shape with a spatula. Do not beat.

The mixture is ready when the dough looks shiny and has a thick and creamy consistency.

CHECK THE COMPOSITION

First, check to see if the batter is perfect. Scoop a teaspoonful and pour onto a sheet of baking paper. If the batter spreads a little and starts to look shiny, you're ready to transfer the mixture to a piping bag.

Roll out as many circles as you can onto the baking sheet and tap the tray on the table a few times. This will help release any air bubbles in the batter and prevent the macaron shells from cracking. Let the sheets sit for about 30 minutes to dry out a bit (they should feel dry when lightly touched).

BAKING

Bake one sheet at a time for 4 minutes. Flip and bake for another 4 minutes. If one side looks higher than the other, you may need to flip it again. Be careful not to overbake, when you see the surface shiny, the macarons are done. Remove from the oven and let cool before continuing with the filling.

FILLING

Sift together the powdered sugar and EVAH Essentials | Matcha & Kale . Set aside.

Beat the butter until creamy, then add the coconut milk, powdered sugar and flour mixture and beat until fully combined. Finally, add the vanilla extract and beat again for 30 seconds.

Place the filling in a piping bag. Pipe into each macaron and close the lid. Et voilà! The macarons are ready to enjoy.

You can store them in the refrigerator, in an airtight container, for 4/7 days.