Ingredients: 40 grams egg white,3 drops of lemon juice,30 grams caster sugar,30 grams almond meal,50 grams pure icing sugar,5 grams macha powder
Instructions:
- Combine icing sugar, almond meal and macha powder in a food processor and give it a few buzzes to mix evenly. Sieve.
- In a clean mixing bowl, beat egg white with a few drops of lemon juice (or pinch of salt) until soft peaks form.
- Add in caster sugar in 3 lots, beating well in between until you get stiff peaks.
- Fold in sifted ingredients gently. (Recommended: not more than 40 folds)
- Fill into piping bag. Snip off about 2 cm from the tip of piping bag and pipe 2 cm dollops onto lined pans.
- Leave for about 1 – 2 hours for the tops to dry out and form a crust.
- Bake in a preheated oven at 150C for about 12 mins.
- Leave in pans for a few minutes before gently tranferring them to cool completely on a cooling rack.
- Fill with your favorite filling or in my case, I thought it went really well with a chocolate ganache. (Recipe at Easy Eclairs)
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