Green Tea Macaron

After being obsessed with macarons since visiting Wittamer in Belgium. Months have passed and in my time of imprisonment, I have decided to attempt to make macarons. Trawling the net for recipes and making do with what I can find in the local supermarket, I present my first macarons!

Green Tea Batter (improvised with help from David Lebovitz's Chocolate Macaron Recipe)
1 cup (100 gr) powdered sugar/icing sugar (make sure no starch involved)
½ cup powdered almonds (about 2 ounces , 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) matcha powder instead of cocoa
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar

As David Lebovitz puts it;

Preheat oven to 375 degrees F (180 degrees C).Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the countertop to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Follow this man's instruction to the T, I became tired and didn't tap the last batch, they came out all cracked...

testing my piping skills (non existent)
so happy when they all came out with 'feet' (the ruffle-y bottoms)

Filing (white chocolate ganache-ish thing)
1/2 cup heavy cream
7 ounces white chocolate

melt chocolate in bain marie (complicated for glass bowl over boiling water)
mix in cream
whisk and let sit in fridge
take out and beat it to death with an electric whisk
re-refrigerate

Spoon the filling onto the macaron halves. There are some guesswork involved to find the right halves for each other. Pretend you are matchmaking.

stick together and eat!

They were much too sweet for my taste, I would halve the sugar.
Luckily we had fresh blueberries at home, i placed some in between and they are a good contrast to the sweetness.

Enjoy!