12 Serves
115 Mins
Sift the almond flour and powdered sugar together into a large bowl to ensure a smooth texture for the macaron shells.
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Vitamin E
7 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
121 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
443 mg / 4,700 mgSodium
151 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
51 g / 50 gSaturated Fat
6 g / 20 gCholesterol
10 mg / 300 mgCaffeine
5 mgNet Carbs
53 gAlcohol
0 g
Whisk the egg whites until foamy, then gradually add granulated sugar until stiff, glossy peaks form.
Gently fold the matcha powder into the meringue, then incorporate the dry almond mixture until the batter reaches a lava-like consistency.
Transfer the batter to a piping bag and pipe small, uniform circles onto a baking sheet lined with parchment paper.
Let the shells rest until a skin forms, then bake in a preheated oven until set.
Prepare the filling by melting white chocolate with heavy cream in a saucepan over low heat, then let it cool until spreadable.
Pipe the white chocolate ganache onto half of the cooled shells and sandwich them with the remaining shells.
8
g58
g14
g
Japanese
Italian