Simple Way to Make Perfect Matcha (Green Tea) Macaron Very Easy

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Before you jump to Matcha (Green Tea) Macaron recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

In general, people have been taught to think that "comfort" foods are not good for the body and must be avoided. Often, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods may be very healthy and good for you. There are some foods that actually can improve your moods when you consume them. If you are feeling a little bit down and you need a happiness pick me up, try some of these.

Put together a trail mix out of seeds and/or nuts. Your mood can be raised by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because these nuts are loaded with magnesium, which helps to increase serotonin production. Serotonin is the "feel good" chemical substance that directs your brain how you feel at all times. The more you have of it, the more pleasant you will feel. Not just that, nuts, in particular, are a great protein source.

As you can see, you don't need to eat all that junk food when you are wanting to feel better! Try some of these instead!

We hope you got insight from reading it, now let's go back to matcha (green tea) macaron recipe. To make matcha (green tea) macaron you need 6 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Matcha (Green Tea) Macaron:

1. Take 100 g of powdered sugar.
2. Prepare 60 g of almond powder.
3. Provide 60 g of egg white (about 2 eggs).
4. Provide 25 g of granulated sugar.
5. Prepare 5 g of powdered green tea (matcha).
6. You need of some sweet red bean paste.

Instructions to make Matcha (Green Tea) Macaron:

1. Push the almond powder through a tamis and then add the powdered sugar and the matcha. Then sift them together..
2. Beat the egg white, adding the granulated sugar in two times, and beat them until stiff peaks form..
3. Add the powders into the egg white, I usually do it in two times. With a spatula, try to turn the mixture over so that the foam won't break down too much..
4. When it's roughly mixed, do the "macaronage". Using a skepper, push the mixture onto the bowl to break the extra bubbles. It's done when the surface is shiny and it drops smoothly but not too liquid..
5. Put it in a piping bag. Use a silicon sheet for macarons if you have. If not, use the baking sheet. I also put a sheet of carton paper under the baking (or silicon) sheet. Pipe the dough on the sheet, keep it upright, until about 2 cm. Keep enough distance to other macarons..
6. Leave them for several hours to dry until they make skins. It takes many hours in the humid weather..
7. Bake in the oven preheated at 160 degree C for about 13-4 minutes. They make cracks when the lower heat is too strong, and they bust when the upper heat is weak, so I put them on the top position (very close to the ceiling of the oven). Turn the board in the middle of the baking..
8. Cool them down and remove from the sheet. Spread the bean paste or ganache on a macaron coque and bind with another. Enjoy!.

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