Green Tea Macarons with Chocolate-Pistachio Filling

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Green Tea Macarons with Chocolate-Pistachio Filling
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
507
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie507 kcal(24 %)
Protein11.42 g(12 %)
Fat29.05 g(25 %)
Carbohydrates53.95 g(36 %)
Sugar added29.64 g(119 %)
Roughage2.52 g(8 %)
Vitamin A90.54 mg(11,318 %)
Vitamin D0.09 μg(0 %)
Vitamin E5.28 mg(44 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.42 mg(38 %)
Niacin2.08 mg(17 %)
Vitamin B₆0.08 mg(6 %)
Folate17.37 μg(6 %)
Pantothenic acid0.28 mg(5 %)
Biotin14.09 μg(31 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C2 mg(2 %)
Potassium390.28 mg(10 %)
Calcium127.43 mg(13 %)
Magnesium81.48 mg(27 %)
Iron2.05 mg(14 %)
Iodine9.88 μg(5 %)
Zinc1.48 mg(19 %)
Saturated fatty acids11.62 g
Cholesterol32.72 mg

Ingredients

for
15
For the macarons
2 egg whites
1 teaspoon lemon juice
150 grams powdered sugar
100 grams blanched almonds
2 tablespoons Matcha
For the filling
150 grams Milk chocolate
75 milliliters Whipped cream
20 grams butter
2 tablespoons ground Pistachio
How healthy are the main ingredients?
almondWhipped creamPistachioMatcha

Preparation steps

1.

For the macarons: Preheat a convection oven to 120°C (approximately 250°F). Line a baking sheet with parchment paper.

2.

Finely grind the almonds in a blender. In a bowl, beat the egg whites with the lemon juice until stiff peaks form. Continue beating, while adding the powdered sugar 1 spoonful at a time, until very stiff and glossy. Gently fold the almonds and matcha into the egg white mixture. Place in a piping bag fitted with a large round tip. Pipe large dots on a parchment-lined baking sheet and bake until dried on the outside, but soft on the inside, about 10 minutes. Remove from oven, remove parchment paper from the baking sheet and cool completely. 

3.

For the filling: Chop the chocolate and place in a heatproof bowl. Set over a pot of simmer water until melted. In a bowl, whip the cream until stiff peaks form. Whisk the butter into the chocolate. Once the chocolate has cooled, gently fold into the cream mixture along with the pistachios.

For assembling: Spread the filling on half the macarons. Sandwich with the remaining macarons.