Matcha Macaron ｜ syun cooking's recipe transcription

Divide one egg into yolk and egg white.
Keep the egg whites in the refrigerator.
Sift almond poodle, powdered sugar and matcha into a bowl.

Add granulated sugar to the chilled egg whites in 3 portions and whisk each time.

Add the sifted almond poodle, powdered sugar, and matcha to the meringue and mix gently without crushing the meringue.
Rubbing the meringue into the bowl is a macaroonage.

Put the macaron dough in a piping bag and squeeze it into a cooking sheet.

Allow to dry for 30-90 minutes until the surface is dry.
Sprinkle matcha on the dough and bake in an oven at 200 ° C for 3 minutes.
Lower to 140 ° C and bake for another 15 minutes without preheating.

Add white chocolate, add milk and matcha, and heat in the microwave for 1 minute.
Mix warm ganache and repeat until thickened.
When it becomes thick, wrap it in plastic wrap to remove the rough heat.

Leave the baked macaroons on the parchment paper and let them cool.
When it cools, peel it off and sandwich the ganache.