Red Velvet Pancakes

When I was in college, a group of friends and I would get together to have pancakes on Sunday mornings before church. We called it pancake Sunday. It was a great time of fun, food, fellowship, and breakfast. I've been feeling nostalgic lately- missing my friends who are scattered across the country and thinking about the times we enjoyed in college. When I made these pancakes, I was definitely reminded of our memories.  

Red velvet seems to be a pretty popular flavor in the south. I actually hadn't heard of red velvet pancakes until I was working in Georgia. This is my play on red velvet pancakes- they're light, fluffy, and delicious. This simple recipe will be ready in minutes so that you can enjoy a pancake Sunday. 

Red Velvet Pancakes (Makes 6 small pancakes)

1 Egg
3/4 cup Buttermilk
1 cup Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 tbsp Cocoa Powder

5 tbsp Sugar
2 tsp Red Food Coloring

1 cup Heavy Cream

3 tbsp Sugar

1/2 tsp Vanilla Extract

1. Place the egg into a medium sized mixing bowl and beat slightly with a whisk. 

2. Add the remaining ingredients and mix until completely incorporated. 

3. Allow the mix to stand for at least 5 minutes. 

4. In the meantime, get a nonstick frying pan warm on medium-low heat. 

5. Add a little bit of oil into the pan to prevent the batter from sticking. 

6. Use a ladle to pour mix into the pan. You do not want the mix to fill the entire pan. Use the bottom of the ladle to spread the mix slightly and make the pancake round. 

7. When bubbles form and pop on the surface of the pancake, use a spatula to gently flip it. 

8. Allow the other side to cook through, and place onto a plate to cool. 

9. Repeat with the remainder of the batter. 

10. In a separate bowl, whip cream with sugar and vanilla to medium peaks. 

11. Once the pancakes are no longer hot, you can add the whipped cream. If you desire to add the cream while it's hot, be sure to serve immediately, as the cream will melt. 

12. You can garnish with chocolate shavings, or any other topping. 

This is a simple pancake recipe that will be sure to impress! It can be used for breakfast or dessert. It would be delicious as a dessert with some vanilla bean ice cream and chocolate sauce (yum!!). Next time you have a brunch gathering, try this recipe out! 

Spiced Apple Cider Macarons

I hope everyone had a wonderful Thanksgiving! I am so thankful for all of the support that this blog has had over the past year and a half. It's so exciting to see my growth throughout the time. I hope to continue to let my creativity flow through this blog!

Speaking of continuity, I actually used the apple butter that I made for last week's post to make these macarons! My cousin, Suzi was begging for some, so I figured I should oblige and made some delicious, seasonal spiced apple cider macarons! These macarons have a great apple flavor, with the homey cinnamon aroma. The little bit of spiced rum adds a depth to the ganache and cuts some of the sweetness.

Spiced Apple Cider Macarons (Makes about 20 Macarons)
Shells
100 g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Cinnamon

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the powdered sugar, cinnamon, and almond flour into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
11. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
12. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
13. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
14. Remove from oven and allow shells to cool completely before removing from the silpat.

Spiced Rum Ganache
8 oz White Chocolate
5 oz Heavy Cream
1 oz Spiced Rum
1 tbsp Butter

1. In a small pot, scald cream.
2. Place white chocolate in a bowl, and pour the hot cream over the chocolate.
3. Allow it to sit slightly, and then mix to incorporate completely.
4. Add butter to the white chocolate mixture when it is smooth, but not yet cool. Then, add the rum.
5. Allow the ganache to cool and set.
6. Once the ganache is thick, use a mixer to whip to medium peaks. Pipe immediately.

Apple Butter
3 Apples
1 tbsp Honey
1/2 tsp Cinnamon
1/4 tsp Salt
1/2 cup Water

1. Peel and core the apples.
2. Cut the apples into a medium dice and place into a medium saucepan.
3. Add the remaining ingredients and stir.
4. Cook over low heat for about 1.5 hours, stirring every 5 minutes.
5. Cook until the apples are very tender, and the water has evaporated out. However, do not let the apples dry out completely, as they will burn.
6. Use an immersion blender to break up the apples to a smooth consistency. It should look like a very thick applesauce.
7. If the apple butter is not thickened, return to the heat and reduce slightly.
8. Cool in a thin layer on a pan or a plate.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of apple butter in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

These macarons were a great way to cross-utilize the apple butter (although it is delicious on toast), and create a fun, seasonal flavor for the holidays! They taste reminiscent of warm apple cider on a cold day! Try these unique macarons- you won't regret it!

Pepero Day (Redux)

Flavors: White Striped, Coffee, Orange Zest, Sprinkled

Today's 11/11 again! That means Pepero Day! Pepero is a popular Korean cookie shaped like sticks. They resemble the number 1, so 11/11 was somehow deemed pepero day. It's a day when people share pepero with their friends and loved ones.

I made pepero this year again! I dipped Pringles Sticks into melted chocolate and sprinkled them with an array of toppings! They're similar to last year, but I changed them up slightly this year!

Flavors: Green Tea, Earl Grey, Sprinkles!

Post pictures on the Facebook Page or in the comments section of the pepero you made! And check out the post from last year!

Nectarine Mint Macarons

Earlier today, I catered a bloggers brunch for Lululemon! It was a great experience, and I'll be posting more from it next week! One of the dessert items I made for the brunch was this macaron! It's a refreshing macaron with a mint white chocolate ganache and a tangy nectarine jam! Perfect for any summer party!

Nectarine Mint Macarons (Makes about 20 Macarons)
Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Red and Yellow Gel Food Coloring

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. As the meringue reaches stiff peaks, add food coloring until you reach the desired color.
7. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
8. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
9. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
10. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
11. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.


Whipped Mint Ganache
6 oz White Chocolate
3 oz Heavy Cream
3 Mint Leaves

1. In a small pot, scald cream.
2. Place white chocolate in a bowl, and pour the hot cream over the chocolate.
3. Allow it to sit slightly, and then mix to incorporate completely.
4. Finely chop the mint leaves and add to the white chocolate ganache. 
5. Allow the ganache to cool and set slightly.
6. Once the ganache is thick, use a mixer to whip to medium peaks. Pipe immediately.

Nectarine Jam
2 Nectarines
1/4 cup Sugar
1 oz Water

1. Cut nectarines into small pieces. They do not need to be exact.
2. Place into a pot with sugar and water.
3. Heat on low to medium heat and mix occasionally to avoid burning.
4. Heat until the nectarine is soft and can be crushed easily with a spoon.
5. Pour the mixture into a food processor and pulse a few times to ensure there are no large pieces.
6. Allow the mixture to cool completely before you pipe into the macaron shell. You can speed up the process in the fridge in a thin sheet.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of jam in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

Though the thought of nectarine and mint seems a little strange, the combination is extremely refreshing and delicious! This was a huge hit at the brunch, and I'm sure it will be a hit with your friends as well! :)

Stay tuned for a full post on my first solo catering event next week!!!

Earl Grey Lavender Macarons

Here's another macaron post! These macarons are perfect for springtime- and make a beautiful gift! Mother's day is approaching, and these macarons are a great way to make mothers feel appreciated! Unfortunately my mom and my stepmom are back in Georgia and I'm not able to make them a batch of tea-infused macarons. These macarons are unique and luxurious, and will make any person feel special :)

Earl Grey Lavender Macarons (Makes about 20 Macarons)
Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Purple Gel Food Coloring
1 tbsp Earl Grey Lavender Tea Leaves

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. As the meringue reaches stiff peaks, add food coloring until you reach the desired color.
7 Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
8. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
9. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
10. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
11. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells. 
12. Grind tea leaves in a coffee grinder.
13. Pinch some tea leaves and gently sprinkle it on one side.  
14. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
15. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
16. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
17. Remove from oven and allow shells to cool completely before removing from the silpat.
 
Earl Grey Lavender Ganache
4 oz White Chocolate
6 oz Heavy Cream
1 tbsp Earl Grey Lavender Tea

1. Scald half of the heavy cream in a small pot. Once it boils, remove from the heat and add the tea leaves.
2. Allow the cream to steep about 10 minutes.
3. Reheat to a boil and then pour through a fine sieve, over the white chocolate.
4. Gently mix the chocolate until the ganache becomes well incorporated.
5. Cover and place in the fridge to cool.
6. Once cold, place into a mixing bowl and whip to stiff peaks. The ganache should become lighter in color.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of jam in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

I hope everyone has a great week! Comment below with any requests for an upcoming blog post! I will try my best to make it happen! 

Strawberry Champagne Macarons

These macarons are luxurious, flavorful, and colorful. The bright pink is perfect for springtime! Sadly, I was preparing these on a rainy day... The humidity affected the rise, so the macarons didn't have a great foot. Try to prepare these on a dry day so that the shell does not crack, and the food will form nicely.

When making these macarons, be sure to make the ganache and jam at least 4 hours before you make the shell. I made mine the day before so that the flavors would have plenty of time to develop.

Strawberry Champagne Macarons (Makes about 20 Macarons)
Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
1/2 tsp Red Gel Food Coloring

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. As the meringue reaches stiff peaks, add food coloring until you reach the desired color.
7 Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
8. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
9. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
10. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
11. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.

Champagne Ganache
1/4 cup Heavy Cream
1/4 cup Champagne
8 oz White Chocolate

1. Place white chocolate into a bowl.
2. Heat the champagne and heavy cream until they boil.
3. Pour the hot cream over the white chocolate. Gently stir until combined.
4. Cover the ganache with a piece of plastic wrap. Allow the wrap to touch the surface of the ganache so a film does not develop.
5. Allow to cool in the fridge for at least 4 hours or overnight.
6. Then, whip the ganache on high speed until it thickens and holds peaks.

Strawberry Champagne Jam
8 oz Strawberries
1/4 cup Champagne
3 tbsp Sugar

1. Place the ingredients into a small pot.
2. Cook on low heat until the mixture becomes thick and pasty.
3. You want to be sure that almost all of the moisture is cooked out. When that happens, remove from heat and transfer to a container to cool. 

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. On the surface of the bottom of the shell, place a small pinch of jam in the center. It should be enough for a small surprise. 
3. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
4. Pipe the ganache so that it is covering about 1/2 of the surface of the bottom of the shell.
5. Put the pairs together to create a "sandwich". 
6. Place in the fridge overnight to allow the flavors to develop.
7. Let the macarons come to room temperature before you serve them.

These macarons are the perfect gift for Mother's Day, Easter, or any springtime celebration. I hope everyone had a wonderful, restful Easter. 

Eggnog Macarons

Holiday season is almost over, but winter flavors have not yet left! Here's a creative way to use eggnog before they're taken off the shelves! It's been a long time since I've put up a macaron post, so I wanted to share a recipe that I made over the holidays. These macarons are complex with the spiciness of the cinnamon and nutmeg, the creaminess of the eggnog, and the sharp, subtle whiskey flavor.

Eggnog Macaron

Shells

100g Almond Flour
120 g Confectioner's Sugar
1/4 tsp Cinnamon
1/4 tsp Nutmeg
50 g Granulated Sugar
70 g Egg Whites (2 large whites)

1. Pulse almond flour, spices, and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells.
11. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
12. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
13. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
14. Remove from oven and allow shells to cool completely before removing from the silpat.
   

Eggnog Spiced Ganache

4 oz White Chocolate
2 oz Eggnog
1 tbsp Whiskey
pinch Cinnamon
pinch Nutmeg

1. Place chocolate into a bowl.
2. Heat the eggnog until it boils.
3. Pour the hot eggnog over the chocolate. Gently stir until combined.

4. Add the whiskey to the ganache and mix to incorporate. Sprinkle the spices lightly on the top.

5. Cover the ganache with a piece of plastic wrap. Allow the wrap to touch the surface of the ganache so a film does not develop on the surface of the ganache.
6. Allow to cool to room temperature before using. If it is soft, allow to harden further in the fridge.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
3. Pipe the ganache so that it is covering about 3/4 of the surface of the bottom of the shell.
4. Put the pairs together to create a "sandwich". 
5. Place in the fridge overnight to allow the flavors to develop.
6. Let the macarons come to room temperature before you serve them. 

Though macarons are not easy to make, they are well worth the time and effort. They are delicate and sensitive, but the end product reveals the hard work and love put into it.

Coffee Chocolate Chip Cookies

Winter seems like the perfect season for eating warm cookies with a hot chocolate while sitting by the fireplace and watching a movie. Idealistic, maybe, but you can enjoy a part of that by baking some delicious cookies! This recipe isn't your regular cookie- it's a more "grown-up" version of everyone's childhood favorite. With coffee grinds, it boasts a bold coffee flavor, with an offsetting sweetness from the chocolate chips and cookie dough. I have tons of friends who love coffee, and can't live without it. With all of the coffee craze around me, I thought, why not a coffee cookie? Make this simple cookie for all of your coffee-loving friends!

My friend, Grace, asked me to write a post about cookies,so this post's for her! She does makeup and makes beauty-related videos on Youtube. Click (here) to see her channel!

Coffee Chocolate Chip Cookies (Makes 2 dozen cookies)
1 stick Butter, Softened
1/2 cup Brown Sugar
1/4 cup Sugar
2 tbsp Coffee Grinds
2 Eggs
1 tsp Vanilla Extract
1/2 cup Semi-sweet Chocolate Chips
1/4 cup White Chocolate Chips
1 1/4 cup Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 tsp Salt

1. Preheat oven to 350 F.
2. In a mixing bowl with an electronic mixer, cream butter, sugar, and coffee grinds until completely incorporated and airy.
3. Add vanilla and eggs, one at a time, until incorporated.
4. Mix in chocolate chips on low until combined.
5. Add dry ingredients at once. Mix on low until combined.
6. Use a cookie scoop to scoop cookies onto an aluminum foil or parchment lined baking sheet about 3 inches apart from one another.
7. Bake in the center of the oven for about 15 minutes, until the edges are golden.
8. Remove foil or parchment from the baking sheet and allow to cool before removing the cookies.

Serve these cookies with a glass of milk, hot chocolate, or coffee (of course). You can also sandwich some vanilla ice cream between two cookies! It's a delicious treat, but you have to make sure that the cookies are completely cool so the ice cream doesn't melt too quickly. My roommate and I tested the ice cream cookies, and they were YUMMY! Try this simple recipe at home, and share them with your closest friends!

Pepero Day

11/11 is a Korean "holiday" called Pepero (빼빼로) Day! This is because the numbers look like Pepero sticks (kind of). The day is similar to Valentines Day. People give Pepero to their friends and loved ones. Here's pictures of the ones I made with my friend, Nate!

We used Italian breadsticks/crackers and coated them in melted chocolate. We put a variety of toppings for lots of yummy flavors! Try them for yourself!

 Semisweet chocolate: (from left to right) orange peel/lemon peel, toasted coconut, sprinkle, "hot" chocolate, toasted almond

 White chocolate: Coconut, toasted almond, green tea (matcha), orange peel/lemon peel


Thanks for reading! Have a wonderful Pepero Day!

Green Tea Macarons

 

I love eating green tea flavored desserts. Ice cream (!!!), cake, mochi, macarons... almost anything! It's such a unique flavor that has a great balance of creamy, sweet, bitter, and herbal. Since green tea is one of my favorite flavors, I absolutely had to make some green tea macarons! I took these to a picnic for my church and they were definitely a popular flavor. Though making these are incredibly time consuming, they are  worth trying out! Making macarons is a delicate process and they are a very finicky dessert, so don't be discouraged if they do not come out the first few times. Just keep trying! Practice makes perfect, and each time will be a new experience and story to share.

Green Tea Macarons (makes about 20 macarons)

Shells
100g Almond Flour
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg Whites (2 large whites)
Matcha Powder

1. Pulse almond flour and powdered sugar in a food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells. 
11. Before they dry, use a fine sifter to sprinkle some matcha powder or ground green tea leaves on one side of the shell. 
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.

Green Tea White Chocolate Ganache
4 oz White Chocolate
3 oz Heavy Cream
1 tsp Matcha Powder

1. Place white chocolate into a bowl.
2. In a separate, small bowl, place matcha powder and mix with about 1 tbsp of cream to create a paste.
3. Heat the remaining heavy cream until it boils. Mix in the paste until the powder is completely dissolved.
4. Pour the hot cream over the white chocolate. Gently stir until combined.
5. Cover the ganache with a piece of plastic wrap. Allow the wrap to touch the surface of the ganache so a film does not develop.
6. Allow to cool to room temperature before using.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. Put the ganache into a piping bag with the same tip that you used to pipe the macarons.
3. Pipe the ganache so that it is covering about 3/4 of the surface of the bottom of the shell.
4. Put the pairs together to create a "sandwich". 
5. Place in the fridge overnight to allow the flavors to develop.
6. Let the macarons come to room temperature before you serve them.
 
Enjoy and share these macarons with your closest friends, they will go fast! If you have any suggestions for future macaron flavors, post a comment!

Until next week, happy munching! :)