Cherie Noms

Macarons

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1 egg white, room temperature
1 pinch meringue powder if you are using large eggs
4 tsp white sugar
50 grams powdered sugar
1/4 cup almond meal
1 or
2 drops of gel based food coloring, powder is preferred though difficult to find
3/4 tsp matcha green tea powder
1 earl grey tea bag, grounded
1.5 tbsp dutch processed cocoa powder
1.5 tbsp grounded unsalted pistachios
1. In a food processor, combine the almond meal, powdered sugar, and flavorings
2. Sift if needed.
3. Beat egg whites
4. Fold in the dry to the whites. Be gentle. You don
5. Load the mixture into a piping bag fitted with a small round tip
6. Rap the tray on the ground many times to remove the bubbles and make it more flat. Use a toothpick to poke out the bubbles when they arise. Let dry for 15 minutes
7. The tops should be dry
8. Let cool on the tray, then remove to a rack. Fill with buttercream, ganache, or whatever you like.

Ingredients