- In a large bowl, whip egg whites until foamy. Increase the kitchen mixer speed to high and gradually add granulated sugar and Green Tea Powder. Continue to whip to stiff peaks - the whites should be firm and shiny.
- Fold the sifted almond powder into the mixture and knead until the dough is very smooth.
- Spoon the batter into your pastry bag, and start squeezing onto parchment paper. Let dry at room temperature for about half an hour.
- Bake, in a 350 F degrees oven for 6 to 7 minutes, then lower the temperature to 300 F degrees and bake another 13 to 15 minutes. While baking, open the oven door twice to let out the moisture.
- Remove macaroons from oven and transfer parchment sheets to a cooling rack. when cool, gently peel the parchment off the backs.
- Pair macaroons of similar size, and spread well-mixed Matcha cream cheese filling onto one of the macaroon, then cover with the other similar size macaroons to make a sandwich. Serve at room temperature.
**Recipe is owned and created by Maeda-en
#Tea #matcha #macaroon #Japanesefusion #Japanesefrench #dessert #minicake
