Matcha macarons with coconut cream

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

Pastry chefs say it's not easy to make perfect macarons at home, but we'll tell you a secret... That's not true! It's all about the dough's consistency. After a couple of tries, you'll become a master.

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

Preparation time: 30 min

Baking time: 8/10 min/sheet

INGREDIENTS

Macarons:

    3 egg whites

    100 g brown granulated sugar

    100 g almond flour

    90 g powdered sugar

    1-2 tsp EVAH Essentials | Matcha & Kale

Buttercream:

    100 g butter (softened)

    100 g powdered sugar

    8 tbsp coconut milk

    1/2 tsp EVAH Essentials | Matcha & Kale

    1 tsp vanilla extract

Kitchen tools:

    Spatula

    Kitchen whisk

    2 sheets of baking paper

    2 piping bags with large round tips

PREPARE

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

Preheat the oven to 160 degrees and heat a pan with 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,

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

The mixture is ready when the batter looks shiny and its consistency is thick and creamy.

CHECK CONSISTENCY

First, check if the batter is perfect. Take a teaspoon of it and pour it onto the baking paper. If the batter spreads slightly and starts to look shiny, you are ready to transfer the mixture to the piping bag.

Pipe as many circles as you can on the tray and tap the tray against the table a few times. This helps release air bubbles in the batter and prevents the macaron shells from cracking. Let the trays stand for about 30 minutes so the shells dry slightly (when lightly touched, the surface should feel dry).

BAKING

Bake one tray at a time for 4 minutes. Turn and bake for another 4 minutes. If one side looks higher than the other, you might need to turn it again. Be careful not to overbake; when you see the surface shining, the macarons are ready. Remove from the oven and let cool before continuing to fill.

FILLING

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

Whip the butter until creamy, then add coconut milk, powdered sugar mixture, and whip until fully combined. As the last step, add vanilla extract and whip again for 30 seconds.

Put the filling into 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 to 7 days.