Matcha Macarons

In a medium sized bowl sieve the almond meal, matcha powder and powdered sugar together

If there are large chunks of almond meal remaining in the sieve dispose of them

In a large clean bowl add the egg whites, and using an electric mixer beat until foamy

Slowly add the sugar and beat until stiff peaks

Add your food colouring of choice and beat until well distributed

Fold the sieved almond meal and powdered sugar into the meringue in 2-3 additions, scraping around the bowl and down the centre

Once all folded in, press the batter around the bowl and then fold it into the centre

Continue until you notice that the lines that form when the batter falls back into the bowl slowly start to disappear

Transfer to a piping bag with a round tip and pipe out 1.5inch circles

Allow to dry for 1-2 hours

Bake in a preheated oven at 140°C for 10-15 minutes (I find that it’s usually done at 13, but it depends on your oven so make sure to check! If you give your macarons a wiggle they shouldn’t be moving, that’s when they’re ready)

Remove from oven and let cool

Roughly chop white chocolate and place in a large bowl with matcha powder

Heat the cream on the stove, or in the microwave, until steaming

Pour hot cream over the white chocolate and cover the bowl with a plate- let sit for 5 minutes

Remove plate and stir until chocolate has completely melted

Add the unsalted butter and mix until completely dissolved

Place in the fridge for 2 hours to firm up

Remove from fridge and fill a piping bag with the ganache

Pipe a dollop of ganache into the centre of a macaron shell, top with a matching sized shell