Macarons with Matcha Cream Cheese Filling and Pistachios
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 13.56 g | (14 %) | ||
| Fat | 46.39 g | (40 %) | ||
| Carbohydrates | 49.82 g | (33 %) | ||
| Sugar added | 41.5 g | (166 %) | ||
| Roughage | 2.84 g | (9 %) |
| Vitamin A | 288.76 mg | (36,095 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.87 mg | (49 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.39 mg | (35 %) | ||
| Niacin | 2.39 mg | (20 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 17.67 μg | (6 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 14.26 μg | (32 %) | ||
| Vitamin B₁₂ | 0.13 μg | (4 %) | ||
| Vitamin C | 3.45 mg | (4 %) | ||
| Potassium | 397.92 mg | (10 %) | ||
| Calcium | 92.81 mg | (9 %) | ||
| Magnesium | 67.41 mg | (22 %) | ||
| Iron | 1.94 mg | (13 %) | ||
| Iodine | 7.42 μg | (4 %) | ||
| Zinc | 0.97 mg | (12 %) | ||
| Saturated fatty acids | 21.38 g | |||
| Cholesterol | 89.64 mg |
Ingredients
- For the macarons
- 100 grams blanched almonds
- 2 egg whites
- 1 tsp lemon juice
- 150 grams powdered sugar
- 2 Tbsps Matcha
- For the matcha cream cheese filling
- 150 grams butter
- 60 grams powdered sugar
- 120 grams plain cream cheese
- 2 Tbsps Matcha
- For garnish
- 4 Tbsps chopped Pistachio
Preparation steps
For the macarons: Preheat a convection oven to 120°C (approximately 250°F). Line a baking sheet with parchment paper.
Place the almonds in blender and grind very fine. In a bowl, beat the egg white with the lemon juice until soft 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 the meringue mixture into a piping bag fitted with a large round tip. Pipe uniform dots on a parchment-lined baking sheet. Bake in the oven until dried on the outside, but soft in the middle, about 10 minutes. Remove from oven and allow to cool.
For the matcha cream cheese filling: In a bowl, beat the butter with the powdered sugar until light and fluffy. Beat in the cream cheese and matcha until smooth. Place in a piping bag fitted with a star tip. Pipe mixture onto half the macarons. Sandwich with the remaining cookies pressing lightly to adhere.