Green Tea Macaroons

I made these green tea macaroons recently. I liked the merigues i.e., the top and bottom part, but I didn't like the custard inbetween after learning it's made mainly with butter. Next time, I'll use fill it with chocolate ganache or the ready-made red bean paste.

Adapted Recipe from Dessert For You by Rachel Yau

Ingredients:

Green tea Macaroons

75 g ground almond

75 g icing sugar

54 g egg whites (from about 2-3 large eggs)

10 g Matcha green tea powder

20 g water

Green tea filling

1 egg yolk

10 g sugar

60 g butter

A couple drops of vanilla extract

1 tbps of water

Method:

Green tea macaroons

1. Sieve together the green tea powder, icing sugar and ground almond. Beat 27 g of egg whites. Then, add the sieved dry ingredients.
2. In a small pot, melt the sugar with the water. Stir it into the remaining 27 g of egg whites. Beat until satiny and stiff.
3. Add egg mixture from Step 2 into the batter in Step 1 in 3 additions. Fold it in, so not to deflate the air bubbles in the egg mixture.
4. On a piece of parchment paper or silpat, pipe the macaroon batter using a 1 cm nozzle. Try to pipe equal size discs. Leave them to dry for 30 mins.
5. Bake in oven at 285 F for 10 mins. Then lower the temperature to 210 F and keep baking for 20 mins.
6. Once cooled. Lift them carefully from parchment paper or silpat.

Custard filling 

1. In a small pot, melt the sugar with the water. Turn heat off. Stir in the egg yolk quickly.
2. Add in softened butter in egg yolk in 3 separate times. Whisk until smooth. Add in vanilla extract and green tea powder.
3. Pipe custard filling inbetween 2 merigues.