matcha macarons

Directions

1. 1
   Preheat the oven to 300 degrees. In a medium bowl, combine the almond powder and powdered sugar.In a small saucepan, combine the sugar and water and bring to 260 degrees fahrenheit (to create a syrup - it's finished when it comes to temp).Meanwhile, in a separate bowl, whisk the 23 grams of egg whites until medium peaks form.
2. 2
   Pour the hot syrup over the beaten egg whites and continue to whisk until cool to the touch. The meringue should be thick and glossy.
3. 3
   Mix matcha powder into the bowl with the the almond powder and powdered sugar, then mix in the 21 grams of egg whites.
4. 4
   Add the meringue into the mix and carefully fold them together until the texture softens and becomes glossy.Pipe the batter small rounds (2 cm) on to a lined baking sheet (a silpat ideally), and bake for 15 mins. (before baking, she slammed the baking sheet onto a table or cutting board, so any air bubbles would get released)
5. 5
   Let the shells completely cool before removing & filling.
6. 6
   Roll the Azuki bean paste into small balls and place them between the shells and assemble the macarons.