▫️1 Egg White, room temperature
▫️1/4 cup Granulated Cane Sugar
▫️1/4 cup Almond Flour
▫️1/3 cup Powdered Sugar
▫️2 tsp Unsweetened Matcha Powder
▫️1 cup Dark Chocolate Chunks
▫️1 tbsp Coconut Oil
▫️2 tsp Choice of Flour
In a mixing bowl, add in your egg whites. Use an electric mixer to whisk. Then slowly add in your cane sugar as you continue to whisk. It should create stiff peaks when you lift up the mixer (still working on perfecting this).
Using a sifter, add in your flour, powdered sugar & matcha. Slowly sift out the mixture to ensure the flour has no chunks (this process took me a while).
Then slowly fold in the flour into the egg mixture, making sure there are no lumps. Add the batter to a piping bag.
Preheat oven to 300°.
On a parchment-lined baking dish, pipe out dollop sized circles, leaving some distance in between (you may need two dishes). Let it sit for 30 mins to an hour. You’ll know it’s ready to bake once the tops are dry to the touch (mine took closer to an hour).
Once the batter is dried, pop the baking dishes into the oven & bake for 15 mins.
Meanwhile melt your chocolate in a bowl with the coconut oil in the microwave. Add in the flour to thicken it up. Then add the chocolate filling into another piping bag.
Once the macarons have baked, pipe on the chocolate filling onto a macaron & sandwich it with another. Bite & enjoy!