Macarons with matcha

Line 2 baking sheets with parchment paper and draw 50 circles of approx. 3 cm diameter with a black marker.

Place the baking paper with the marked side down. The circles are still visible, but the batter does not come into contact with the pen.

Put the almonds in the food processor and grind to a fine powder. Meanwhile, add the icing sugar in three parts.

Sift the almond flour together with the matcha, discard the coarse grains that remain in the sieve.

Split the eggs. Weigh 55 g of protein 2 times and put the proteins in 2 fat-free bowls. You probably do not need all the proteins.

Stir 55 g of protein through the almond flour and mix into a thick batter.

In a pan, bring the granulated sugar to the boil with the water over medium heat.

Beat the other 55 g of protein with a mixer stiff. Start by tapping if the syrup is 80 ° C. Use the kitchen thermometer.

Cook the sugar syrup to 118 ° C. Leave the syrup to burn at temperature.

Pour the sugar syrup into a thin stream while beating the mixer with the egg white foam.

Beat until the foam has cooled to 50 ° C. Also use the kitchen thermometer here.

Mix ⅓ of the protein foam with the almond batter. Sprinkle the rest lightly until you have a light 'tough' batter that sticks to your spatula.

Put the batter in the piping bag with a smooth nozzle. Spray 50 tufts inside the circles on the baking sheets covered with parchment paper.

Carefully touch the baking trays on the work surface so that the larger air bubbles can escape from the batter.

Leave them unbaked for at least 45 minutes unprotected on the worktop, so that the batter gets a thin 'skin'.

Preheat the oven to 150 ° C (preferably lower and upper heat instead of hot air).

Bake in the oven for about 20 minutes. After 10 minutes, do the oven for 5 seconds. Open. Repeat after 5 min. Remove the biscuits from the oven and allow to cool on a rack.

In the meantime, heat the whipped cream in a saucepan. Break the chocolate into pieces and add. Remove the pan from the heat and let the chocolate melt gently.

Grind the pistachio nuts in the food processor and stir in the whipped chocolate mixture.

Stir in the matcha powder and allow the ganache to cool to room temperature.

Brush half of the cookies with the ganache. Push the other half of the cookies carefully.