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Before you jump to Matcha (Green Tea) Macaron recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
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For anybody who is not hypersensitive to nuts, try eating some almonds! Almonds are usually considered a super food because they’re packed full of ingredients that help boost our vitality while keeping us healthy. Different nutritional vitamins tend to be found in these wonderful nuts. Tryptophan, an enzyme also present in turkey which induces drowsiness, is present in almonds. But once you eat almonds, you do not feel like you must sleep a while. Instead, these nuts help to reduce stress and provide a soothing feeling throughout your body. Almonds frequently give a general increased sense of well-being.
A large selection of instant health snacks is easily available. Deciding to live a healthy way of life can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to matcha (green tea) macaron recipe. To make matcha (green tea) macaron you need 6 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Matcha (Green Tea) Macaron:
- Provide 100 g powdered sugar
- Get 60 g almond powder
- Prepare 60 g egg white (about 2 eggs)
- Take 25 g granulated sugar
- Get 5 g powdered green tea (matcha)
- You need some sweet red bean paste
Steps to make Matcha (Green Tea) Macaron:
- Push the almond powder through a tamis and then add the powdered sugar and the matcha. Then sift them together.
- Beat the egg white, adding the granulated sugar in two times, and beat them until stiff peaks form.
- Add the powders into the egg white, I usually do it in two times. With a spatula, try to turn the mixture over so that the foam won't break down too much.
- When it's roughly mixed, do the "macaronage". Using a skepper, push the mixture onto the bowl to break the extra bubbles. It's done when the surface is shiny and it drops smoothly but not too liquid.
- Put it in a piping bag. Use a silicon sheet for macarons if you have. If not, use the baking sheet. I also put a sheet of carton paper under the baking (or silicon) sheet. Pipe the dough on the sheet, keep it upright, until about 2 cm. Keep enough distance to other macarons.
- Leave them for several hours to dry until they make skins. It takes many hours in the humid weather.
- Bake in the oven preheated at 160 degree C for about 13-4 minutes. They make cracks when the lower heat is too strong, and they bust when the upper heat is weak, so I put them on the top position (very close to the ceiling of the oven). Turn the board in the middle of the baking.
- Cool them down and remove from the sheet. Spread the bean paste or ganache on a macaron coque and bind with another. Enjoy!
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