Crisp and delicate shells filled with creamy filling. Learn how to make a proper macaron cookie with “feet” and no cracks. An overall delightful green tea experience (but versatile to many different flavors as well).
⭐️Flourless Chocolate Cookies:
1 c powdered sugar
¾ c almond flour
3 ts matcha (green tea powder)
2 aged, room temperature egg whites (eggs separated and covered in the fridge for a couple days).
¼ ts cream of tartar
2½ tb sugar
4 oz room temperature cream cheese
2 tb room temperature butter
1 ts vanilla extract
3 ts matcha powder
½ c sifted powdered sugar (or more, depending on taste)
In your first bowl, sift together your powdered sugar, almond flour, and matcha. Whatever doesn’t pass through, blitz through a food processor to make finer and sift again.
Beat your egg whites until they get foamy. Sprinkle in your cream of tartar. Slowly spoon in your granulated sugar and beat until your whites have obtained white and glossy stiff peaks.
Using a spatula, slowly incorporate your meringue into your dry, sifted mixture.
Fill a piping bag fitted with a small, plain round tip and swirl even circles onto silpat/parchment.
Rap the cookie sheet firmly onto your counter a couple times to release any trapped air bubbles and allow the trays to sit out for 15-20 minutes to develop a “shell.”
Bake each tray individually at 350 for about 10 minutes.
Cool completely then peel back and sandwich pairs with about a teaspoon of filling.
To create the filling, cream everything together.
Silicone Mat I use:
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