ready. set. bake. I was very nervous baking one of the most difficult desserts (in my opinion) ever. These are green tea macarons with nutella filling. Compared to the many batches I’ve ever done–this one was the best. The KEY tip is to sift EVERYTHING (confectioners sugar, almond flour, green tea powder), so that everything comes out smooth and silky.

Green Tea and Nutella Macarons (adapted from Baroque Bistro Patisserie)

GREEN TEA MACARON SHELL INGREDIENTS

600g sifted TPT (300g Almond meal with 300g icing sugar)

10g matcha powder

120g egg whites

300g Caster sugar

75g water

120g egg whites

MAKING YOUR MERINGUE SHELLS:

Sift the matcha powder with the TPT.

Mix the TPT with the egg whites, mixing vigorously until you have a smooth paste.
Mix the caster sugar, water and colour, commence cooking.
Place the aged egg whites in a Kitchenaid mixer with the whisk attachment.
Once the sugar has reached 115°C commence whipping your egg whites until they reach ‘soft peak’ consistency.
When the sugar reaches 118°C remove from the stove and pour slowly on the still mixing egg whites.
Turn the speed to maximum for around 1min and return to medium for another 2min and then let the meringue cool to around 50°C whilst mixing slowly.
Using a spatula commence incorporating the meringue into the TPT and egg white batter. Work the mix gently from the sides to the middle until you reach a homogenous, shiny texture.

PIPING AND COOKING YOUR MERINGUE SHELLS:
Using a plastic piping bag with no. 11 tip, pipe the shells onto a baking sheet according to the size template.
You should stop piping before the mix reaches the outside edge of the template.
Tap the tray gently on the side of the bench until the macaron reaches the size of the template.
Remove the template from beneath your baking sheet.
Leave the macarons outside at room temperature for 15 min or until they have formed a skin and are dry to touch.
Cook the macarons according to the cooking guide for your type of oven
Once cooked, slide the paper off the tray and let the shells cool (preferably on a wire rack)

ASSEMBLING YOUR MACARONS
Pull the shells from the paper gently and turn them upside down.
Pair your macaron shells according to size and lay them out on your bench.
Put your nutella into a piping bag.

Fill one half of your paired macaron shells filling them generously but keeping a space of approximately 3mm from the edge of the shell.
Pick up the macaron filled with ganache in one hand and the empty pair in the other and close the macaron by gently twisting the two shells together from left to right.
Remember to let the filling spread regularly all the way to the edge of the shells.