Makes: approx. 20 filled macarons
Ingredients
For the macarons:
- 120 g finely ground almond flour
- 120 g icing sugar
- 5 g matcha powder
- 100 g aquafaba or egg whites
- ¼ tsp cream of tartar
- 90 g caster sugar
- Green gel food colouring (optional)
For the filling:
- 2 tbsp La Vida Vegan Matcha Spread
- 75 g white chocolate
- 100 ml whipping cream
- 20 g unsalted butter
- Pinch of salt
Method
- Line a baking tray with baking paper or a silicone macaron mat.
- Sift the almond flour, icing sugar and matcha powder together into a large bowl. Discard any coarse pieces left in the sieve.
- Whisk the aquafaba or egg whites until foamy, then add the cream of tartar. Gradually add the caster sugar while continuing to whisk. If desired, add a small amount of green gel food colouring and continue whisking until stiff peaks form.
- Fold the almond mixture into the meringue in three additions. Continue folding until the batter flows slowly from the spatula like thick lava.
- Transfer the batter to a piping bag fitted with a round nozzle. Pipe circles approximately 3.5–4 cm in diameter onto the prepared baking tray. Firmly tap the tray on the work surface several times to release any air bubbles, then pop any remaining bubbles with a toothpick.
- Leave the macarons to rest for 30–60 minutes, or until the tops are dry to the touch.
- Preheat the oven to 150°C.
- Bake the macarons in the centre of the oven for 12–14 minutes.
- Allow them to cool completely before removing them from the baking tray.
- To make the filling, gently heat half of the whipping cream with a pinch of salt until just below boiling point. Pour it over the white chocolate and leave to stand for 2 minutes. Stir until smooth, then mix in the La Vida Vegan Matcha Spread until fully combined. Chill briefly until slightly thickened.
- Whip the filling together with the remaining whipping cream until light and fluffy.
- Transfer the filling to a piping bag and pipe onto half of the macaron shells. Top with the remaining shells and gently press together.
- Store the macarons in an airtight container in the refrigerator, or enjoy them straight away.
