Blue Matcha Macarons

Blue matcha macarons are a delightful twist on the classic French dessert. These delicate, bite-sized confections are made with almond flour and filled with a luscious blue matcha cream cheese filling. The blue matcha powder, which is derived from butterfly pea flowers, adds a stunning blue hue to the macarons, as well as a subtle floral flavor that complements the almond base. Macarons can be notoriously difficult to master, but the end result is well worth the effort. With their colorful and elegant appearance, blue matcha macarons are a great option for special occasions or as a unique gift for friends and family. Whether you are a seasoned baker or a novice in the kitchen, these macarons are sure to impress anyone who tries them!

YIELDS : 24 macarons
Time : 60 mins.

INGREDIENTS

Macaron Shells

• 48g Almond flour

• 46g Powdered sugar

• 2g Blue Matcha Powder

• 48g Egg White

• 58g Granulated Sugar

Filling

• 60g Cream cheese (room
  temperature)

• 20g Melted white chocolate

• 2g Blue Matcha Powder

• 30g Unsalted butter (room
  temperature)

DIRECTIONS

1. In a mixing bowl, beat the egg whites with an electric hand
   mixer on medium speed until soft peaks form. Add ½ of the granulated sugar and with the mixer on high, continue to beat until egg whites are stiff peaks. Repeat with the last ½ of sugar, beating until whites are shiny and fluffy.

2. Using a fine mesh strainer, sieve the almond flour, powdered sugar, and matcha into the bowl with the egg whites. Discard any large pieces that remain in the strainer. Fold until just combined.

3. Preheat oven to 300°F (150°C).

4. Fill a piping bag with the macaron mixture and pipe 1.5 inch (~4 cm) dollops onto a parchment paper-lined baking sheet. Let the cookies rest until they are no longer wet to the touch and a skin forms on top (can be upwards of 1 hour depending on the humidity in the kitchen).

5. When the shells are dry to the touch, bake at 300°F (150°C) for 13-15 minutes.

6. While resting, make the filling by using a hand mixer to mix the cream cheese, white chocolate, butter and blue matcha powder until smooth. Transfer to a piping bag and set aside until ready to fill.

7. After baking, let the shells rest until cool before filling. Pipe the cream cheese mixture on the macron and sandwich with another one.