Ingredients for the macarons:
- 100 g almond flour
- 100 g powdered sugar
- Egg whites from 2 eggs
- 100 g sugar
- 1 tsp matcha powder
- pinch of salt
Ingredients for the berry filling:
- 150 g mixed berries (e.g. raspberries, blackberries, blueberries)
- 50 g sugar
- 1 tsp lemon juice
- 1 tsp cornstarch, mixed with 1 tbsp water
Macarons:
- Sift the almond flour and powdered sugar into a bowl. Add the matcha powder and mix well.
- Beat the egg whites with a pinch of salt until stiff. As soon as they become foamy, gradually add the sugar and continue beating until you have a shiny, firm mixture.
- Carefully fold the almond-matcha mixture into the egg white mixture in three parts. Only stir until the mixture is smooth and viscous.
- Pour the mixture into a piping bag and pipe small, even circles onto a baking tray lined with baking paper. Tap the tray a few times on the work surface to release any air bubbles. Leave the macarons to rest for 20-30 minutes until a skin has formed on the surface.
- Preheat the oven to 150°C fan oven and bake the macarons for 12-15 minutes. They should be firm but not too dark. Then leave to cool completely.
Berry filling:
- Place the berries in a saucepan with the sugar and lemon juice and simmer over a medium heat until the fruit is soft. Then add the starch and water mixture and stir until the filling thickens.
- Allow the filling to cool before spreading it on the macarons.
- Carefully remove the cooled macaron shells from the baking paper. Spread the berry filling on one half of each macaron shell and place it together with a second macaron shell.
Whether as a souvenir, as a sweet snack for special moments or as a gift - these matcha macarons with berry filling are always a treat. They are not only a highlight in terms of taste, but also visually. Who would have thought that the delicate taste of green tea could harmonize so wonderfully with the intense fruitiness of berries?
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