Orchid and Matcha Macarons
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3 reviews
Excellent
Orchid and Matcha Macarons
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How to make Orchid and Matcha Macarons, the perfect recipe for spring!
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Ingredients
Shells
- 63 gms – 2.2 oz. ground almonds or almond meal sifted
- 50 gms – 1.76 oz. egg whites aged and brought back at room temperature
- 103 gms – 3.63 oz. pure icing sugar sifted
- 30 gms – 1.05 oz. sugar
- Purple and red food coloring powder or paste
- Matcha Greet tea powder
Flling:
- 125 gms – 4.4 oz. butter
- 225 gms – 8 oz. icing sugar
- Orchid essence to taste
- Purple food colouring (powder or paste
Instructions
Shells
Orchid buttercream
Assembling
Notes
- Store the assembled macarons in an air tight container in the fridge for 24 hours and remove them 2 hours before serving them.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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