Ingredients:
(White) Macarons:
1/3 cup powdered sugar
1/4 cup almond flour
1/4 cup granulated sugar
1 egg white
Repeat the ^ above recipe for red macarons:
Add 1-2 drops red gel coloring
Matcha Buttercream:
115g powdered sugar
6 tbsp butter
1 tsp matcha
1-2 tbsp milk
Red Bean Paste:
1/4 cup red bean
3 cups water
1/4 cup sugar
(White) Fondant:
1 oz. mini marshmallows
1/2 - 1 tbsp water
½ cup powdered sugar
2 tbsp veggie shortening or butter
Repeat the ^ above recipe for red fondant:
Add 1 drop of red gel coloring
Directions
Optional (do this only if your almond flour is moist/air is humid): bake almond flour on a tray at 200F for 30 minutes
With a blender, pulse almond flour, powdered sugar for 1-2 minutes. Sift into a bowl
In a separate, larger bowl, whip egg whites, cream of tartar, and granulated sugar until you get stiff peaks
For red macarons, add red gel coloring. For white macarons, skip this step
Combine the wet and dry ingredients in 3 intervals. Stop folding when you can make the “8” figure
After piping the macarons, rest for 30-60 minutes; make sure to check at the 30 or 45 min mark to see if the tops are dry--it IS possible to rest macarons for too long
Bake at 300F for 17 minutes. Feel free to adjust your oven temperature; I baked mine around 250F since my oven gets very hot
[fondant] microwave marshmallows and 1/2 -1 tbsp water for 30 seconds and mix. Combine this with powdered sugar and knead. (add red gel coloring for the red fondant). You can chill it for 15-30 minutes to fully cool.
[matcha buttercream] cream the butter first before adding matcha powder and powdered sugar. Then, add milk for that creamy texture
[red bean paste] make sure your red beans are soaked overnight. After discarding bean water, boil the beans and simmer for 1 hour. Then, add sugar and mix until it becomes a paste. Run this paste through a sieve if you want a finer texture.
Decorate, pipe, and eat! Or if you have the patience, set the macarons in an airtight container in the fridge overnight before eating