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60minutes
Put (A) in a food processor, stir well until the matcha blends well, and shake.
Whisk the egg whites, add granulated sugar little by little to make a hard meringue, put it in the flour of 1 and let it blend well.
Squeeze the dough on the top plate, dry it to the extent that you can touch it, bake it in an oven warmed to 140 ° C for 12 to 13 minutes, and cool it at room temperature.
Warm (B) in a pan until it reaches 120 ° C.
Whisk the egg yolk with an electric whisk, add warm (B) little by little, and let the unsalted butter blend in several times.
Melt the matcha with a small amount of cream, return the dough to the rest of the cream and mix well.
Squeeze the cream on the back of the baked macaroons and sandwich it with another macaron.
The video uses a food processor, but a juicer is fine. Use either to make a fine powder.
The unsalted butter used in the cream should be softened at room temperature.
After squeezing the dough, if there are air bubbles, crush it with a toothpick to make it smooth.
For the dough, squeeze it on a wrinkle-free cooking sheet, or use a plate such as Silpat that can be squeezed directly and baked as it is.
Be sure to dry the squeezed dough. Depending on the humidity and temperature, it may take 1 to 3 hours. There is also a method of drying using the ventilation function of the oven.
The time required to dry the dough is not included in the time required.
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