Lovely green tea macarons with dark choclate ganache filling. Check out Beth's champagne buttercream macarons here: youtu.be/ccAIySz3lNE My Earl Gray tea macaron video: www.youtube.com/watch?v=18PlAZS3Tc0 2 egg whites at room temperature 5 tbsp white granulated sugar 1/2 cup ground almonds 1 cup powdered sugar 4 tsp green tea powder Sift the ground almonds and measure out 1/2 cup. Place in a medium sized bowl. Sift one cup of powdered sugar and add to the almonds. Add the matcha tea powder and stir until well combined. Pour egg whites into large bowl and then beat on medium with an electric mixer until frothy (no liquid, all bubbles) Turn mixer to high speed and gradually add the 5 tbsp of sugar a little at a time, beating until sugar dissolved and egg whites are thick, glossy and form stiff peaks. It is important to not beat them so much as they become dry, just until peaks hold. Now comes the most important part of the process, mixing in the dry ingredients. I like adding the dry ingredients in all at once, you will find this method in certain recipes, but not all. I find that adding them in all at once will help with avoiding over beating. Once your dry ingredients are in the bowl with the egg whites, start folding them in slowly. Continue to fold and then start pushing the mixture up the sides of the bowl and then bringing it back to the center. The idea is to remove some of the air you put into the mixture, but only just enough. How much is enough? You want a substance that will flow off the spoon like lava from a volcano (google for video if you don't know what I mean), it should flow and fall off the spoon and then when it drops back into the bowl it should blend into the mixture in the bowl slowly. If the mixture flows quickly off of the spoon in a thin ribbon (like in my first try in this video) then it is over mixed. If it drops and sits without melding into the stuff in the bowl it is undermixed. You will get some recipes that will tell you exactly how many strokes you need to get this, but I would tell you that learning the texture you need is a better method. This is gained from experience, so you may have to try these a couple of times. Once you have the right texture, put the mixture into a piping bag with no tip or a large round tip and pipe small circles onto a cookie sheet covered with parchment paper or silicone mat. Leave about 1 inch between them. It is best to hold the piping bag at an angle to the cookie sheet. Once you pipe all the macarons, pick up the cookie sheet and rap it firmly 4-5 times on the countertop. All them to rest until the tops dry enough so that when you touch them with a finger no batter sticks to your finger. This will take about 15 minutes, but may take longer if the air is humid. This is vital step, the "shield" that is formed forces the macarons upwards when baking, creating the little frilled "foot" at the base of the cookie. Bake them at 300F for about 15 minutes, until when you touch the tops they no longer wiggle and seem firmly attached to the "foot" (frilly little base of cookie). The cookies should not brown. Let them cool completely before trying to remove them. Fill with whatever you want. I used 4 oz of chocolate placed into 1/2 cup of hot cream with 1 tbsp of butter. Allow the chocolate to melt a bit and then stir until smooth and glossy. Cool to room temperature before using. Once filled, they can be eaten right away, but some say they improve if filled and refrigerated for 24hrs before eating. NOTES: There are many websites out there that can help you with specific macarons problems just google "troubleshooting macarons" or "hollow macarons" or "cracking macarons" whatever your issue is. I think my macarons were hollow inside because I may be underbaking them. I use a silicone mat and an insulated baking sheet that insulates them and the center of the cookies don't have a chance to cook properly. I will be trying these again but without the silicone mat and I will increase the cooking time. INFO ABOUT ME :) My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son. Contact me here: yoyomax12.weebly.com/contact-me.html Facebook www.facebook.com/TammyYoyomax12?ref=hl Pinterest pinterest.com/yoyomax12 Google Plus: google.com/+yoyomax12 Twitter: twitter.com/YoyomaxTwelve Instagram: instagram.com/yoyomaxtwelve My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in "real life". She is a lovely person and a great friend. Please check her out :) www.youtube.com/cookingandcrafting

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