RASPBERRY MATCHA MACARONS
A Matcha green tea macaron filled with a reduced raspberry sauce buttercream.
Cook time: 15 mins
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)