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Green Tea Macaroons

on December 31, 2011



120g icing sugar plus extra for dusting
120g ground almonds (or Almond Meal, which you can find in most supermarkets)
1 tbsp green tea
2 medium egg whites at room temperature
pinch sea salt
30g caster sugar
green food colouring

140g unsalted butter
80g icing sugar sifted
finely grated zest of 1/2 lime

  • Sift the icing sugar into a large bowl, add the ground almonds and stir to blend. Grind the tea in a coffee grinder, sift this on to the mixture and mix it in. Using a hand-held electric whisk, whisk the egg whites with the salt in a large bowl until they appear foamy, then gradually sprinkle over the caster sugar, whisking with each addition until they form medium-soft peaks (you don’t need stiff egg whites here).
  • Stir the almond mixture into the egg whites in two goes, then colour the mixture the very palest green with food colouring.
  • Line two baking sheets with baking paper, securing the corners with a little of the macaroon mixture. Drop level tsps of the mixture in circular mounds on the baking sheets, spaced slightly apart (they will spread a little). Now set the trays aside for 2 hours, leaving the macaroons uncovered, during which time they will form a skin – this ensures they don’t crack when they cook.
  • Preheat the oven to 150C/130C fan/300F/gas 2. Dust the macaroons with icing sugar using a tea-strainer and bake for 20 minutes, swapping the trays around halfway through and, if necessary, turning them round. They should have a pale green, glossy domed surface speckled with icing sugar and a frilly edge around the bottom.
  • Remove the paper with the macaroons from the baking tray, run the surface of the tray under cold water to wet it, then return the paper to the tray. Leave the macaroons to cool, then slip them off the paper using a spatula. You can leave them on a wire rack overnight if you like, in which case the shells will crisp a little.
  • To make the filling, whisk the butter in a food processor until soft and pale, then add the icing sugar, the lime zest and the smallest drop of green colouring.
  • Pipe or spread a little of this over the base of half of the macaroons, sandwiching them with the other half. You can store the macaroons in an airtight container in the fridge for up to 2 days, bringing them back to room temperature before eating.

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