Matcha macarons, fresh matcha, sweet cream, layers of flavor bursting in the mouth one after another.

First, sift together 70 grams of almond flour, 80 grams of powdered sugar, and 5 grams of matcha powder, and set aside.

Take 60 grams of egg white and whip it briefly until large 'fish-eye' bubbles form.

60 grams of white sugar, add in three parts while whipping, whip at low speed until stiff small peaks form when lifting the whisk.

First sift in half of the flour.

Use the scraper to mix by cutting and folding, and fold until evenly mixed.

Then add the other half of the flour and continue to fold until evenly mixed.

Press and mix the batter evenly against the sides of the bowl to evenly remove the bubbles from the batter.

Stir until the batter forms ribbons when lifted, falling smoothly in a ribbon shape with a break in the middle. It can be shaped into a figure-eight, and the mark will slowly disappear after 10 seconds.

Put the batter into a piping bag and evenly pipe it onto the baking tray.

Gently tap the bottom of the baking pan to spread the batter evenly, then use a toothpick to remove large air bubbles.

Then go to the cold skin, let it sit until a thin crust forms on the surface, about 30-50 minutes, and it should not stick when you touch it with your finger.

Preheat the oven to 140°C, turn on the fan, and bake for 15 minutes.

Take out the baked macarons and let them cool for later use.

Next, make the filling: sift 6 grams of matcha powder into the pot, and gradually add 50 grams of light cream in portions.

Stir until the color is uniform.

Then heat over low heat, stirring constantly, until the temperature reaches a slight boil. Add 15 grams of white sugar and stir evenly.

Pour the matcha paste into 50 grams of white chocolate.

Stir until the chocolate is completely melted.

Add 50 grams of unsalted butter that has been fully softened at room temperature.

Beat until the color lightens, the volume increases, and it becomes silky.

Put into a piping bag and squeeze onto the cooled macarons.

Place another piece in the fridge for one day, and the texture will be better when eaten after it has regained moisture.

Matcha macaron, done O(∩_∩)O

Fresh matcha color, sweet cream, layers of flavors bursting in the mouth one after another.

After regaining moisture, the taste is excellent, crispy on the outside, soft on the inside, melts in the mouth, sweet but not greasy.