Tea Macaroons
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 6.45 g | (7 %) | ||
| Fat | 22.57 g | (19 %) | ||
| Carbohydrates | 30.3 g | (20 %) | ||
| Sugar added | 25.94 g | (104 %) | ||
| Roughage | 1.84 g | (6 %) |
| Vitamin A | 119.64 mg | (14,955 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 1.56 mg | (13 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 10.8 μg | (4 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Biotin | 11.72 μg | (26 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 0.9 mg | (1 %) | ||
| Potassium | 181.1 mg | (5 %) | ||
| Calcium | 58.88 mg | (6 %) | ||
| Magnesium | 49.37 mg | (16 %) | ||
| Iron | 0.84 mg | (6 %) | ||
| Iodine | 6.19 μg | (3 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 9.11 g | |||
| Cholesterol | 37.35 mg |
Ingredients
- For the macaroons
- 4 egg whites
- 2 tsps lemon juice
- 250 grams very fine sugar
- 200 grams ground almonds (blanched)
- 1 Tbsp Matcha
- green Food coloring (as desired)
- For the cream
- 150 grams butter
- 60 grams powdered sugar
- 120 grams cream cheese
- 1 Tbsp Matcha
Preparation steps
Preheat the oven to 150°C (approximately 300°F).
For the macaroons: Beat egg whites and lemon juice until very stiff. Gradually beat in sugar. Continue to beat until a glossy mass is formed and carefully fold in almonds. Color dough, as desired. Pour dough into a piping bag with a large, round tip. Pipe macaroons onto a baking sheet lined with parchment paper. Bake with the oven door ajar for about 35 minutes. Remove and let cool completely.
For the cream: Beat butter and powdered sugar until fluffy and gradually stir in cream cheese and matcha. Pour cream into a piping bag with a small tip and pipe cream onto the bottom of half the macaroons. Press the bottom of the remaining macaroons onto the cream, creating small sandwiches. Let set, then serve.