Matcha Macarons

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a cap or cookie cutter to draw out 1 1/2inch circles, about 1 inch apart. This is to ensure the macarons will be roughly an equal size when piping out the batter. Flip the sheet to make sure the stenciled side is face down on the cookie sheet.
2. Using an electronic mixer or standard mixer, beat the egg whites until foamy, about 2-3 minutes. Gradually add the granulated sugar and continue to beat on medium high speed. Once the sugar is incorporated, add the food coloring, until the desired color is reached. Continue to beat until stiff peaks form. This whole process should take about 8 minutes. You will know it’s ready when you pick up the batter with a whisk and the mixture retains solid peaks. Set mixture aside.
3. In another large bowl, sift together the almond flour, confectioners’ sugar, and matcha powder and stir to combine. Add half the dry ingredients to the egg mixture. Using a rubber spatula, fold the dry into the wet mixture until just incorporated. Then add the rest of the dry mixture, and like before, fold until combined.
4. Continue to fold the batter until the consistency reaches a lava-like texture. At first the mixture will seem dry and 'un-mixable,' but keep mixing until when you lift up the spatula, the batter will slowly stream down in thick ribbons. It shouldn’t plop or clump down - this means you’ve under mixed it - but it should also not ooze down into thin, liquidy ribbons (this means you’ve over mixed it). They say it takes around 50 folds all together to reach the right consistency and this actually worked for me and was really helpful!
5. Spoon the mixture into a piping bag with a round tip or you can use a zip lock bag and snip the corner. Pipe the mixture into the 1 1/2 inch rounds on the baking sheet, about 1 inch apart, using the stencil as guidelines. This is to ensure the cookies will all cook evenly. If there are any points sticking on top of the cookie, use a damp finger to slightly press down and flatten the peaks.
6. Tap the baking sheet down 3-5 times onto a flat surface to remove any air bubbles. Let cookies rest in a dry, cool place for 30-45 minutes, until dry to the touch. Place cookies into the oven and bake for 10-13 minutes, until firm and golden. If you pick up one of the cookies and it sticks to the parchment paper, it’s not ready and needs more time. Once baked, remove macarons from the oven and place onto a drying rack to cool.
7. To make the white chocolate ganache, chop the white chocolate into small pieces and place into a heatproof bowl. In a saucepan over medium high heat, bring the heavy cream to a boil. Pour the cream over the chocolate and let sit for 30 seconds. Stir the chocolate until it has melted and is fully incorporated. Place into a piping bag and let chill in the fridge for at least 10 minutes before applying it to the macarons.
8. To assemble the macarons, pair up the cookies of equal size/shape so there’s a top and bottom. Pipe the ganache onto the center of the bottom macaron, making sure to avoid the edges. Place the other macaron on top and gently press down to attach. Do this with the rest of the macarons. Store the cookies in the fridge or at room temperature (if it’s not too hot) for a few days. If you do place it in the fridge, I like to bring them to room temperature before eating. Bon appetit!