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12 Serves
70 Mins
Sift the almond flour and powdered sugar together into a large mixing bowl to remove any lumps.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
36 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
217 mg / 4,700 mgSodium
161 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
35 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
10 mgNet Carbs
37 gAlcohol
0 g
Whisk the egg whites until foamy, then gradually add granulated sugar while continuing to whisk until stiff, glossy peaks form.
Gently fold the sifted dry ingredients and matcha powder into the meringue until the batter reaches a lava-like consistency.
Transfer the batter into a piping bag and pipe small, uniform circles onto a baking sheet lined with parchment paper.
Let the macarons rest at room temperature until a skin forms, then bake in a preheated oven until set.
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