Introduction: Tiny Matcha French Macarons

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Hey Momoluvers, It's Momo and today I'll be showing you how to make these incredibly adorable, tiny, and delicious french macarons. French macarons are already the most incredible little desserts and they require the most careful hand and skilled technique to make. If you have been around for a while, you'll know I am completely obsessed with French macarons and have made numerous tutorials for different kinds. These green tea minis are perfect for tea parties or gifts. They spark interest in any receiver and are just so cute to look at! These tiny melts will make any lover of little objects stare in bewilderment (even I was shocked with the surprisingly easy and adorable outcome!) This is a 100% Momo original and I am so proud of the hard work it took to pull this off! Enjoy :)

Step 1: Supplies

For the macaron batter:

1. 1/4 cup of powdered sugar/icing sugar

2. 1/4 cup of almond meal

3. 1/3 cup of granulated sugar

4. 1 regular sized egg

5. 1 tsp matcha powder

For the filling:

1. 1/3 cup of powdered sugar/icing sugar

2. 2 tbsp softened butter

3. 1/4 tsp vanilla extract

For the box:

1. Glue

2. Scissors

3. Downloadable template above

4. Parchment paper

Step 2: Dry Ingredients

Sift the powdered sugar and the almond meal into a small bowl. Whisk until well combined and free of chunks. Sift again if necessary.

Stir in the matcha powder and combine until no chunks are left.

Step 3: Making the Meringue

Make sure your egg is room temperature. Let it sit out overnight, or let it sit in a bowl of hot water for about 15 minutes. If the water gets cold, switch it out and let it sit for the remaining time.

Separate the egg white and put it into a medium bowl. With an electric mixer, stir on high until frothy and bubbly.

Add the granulated sugar in thirds, mixing in between.

My meringue turned out a little runny, but the final shells turned out great!

Step 4: Macaronage

Add about a third of the dry ingredients into the meringue. Fold it together well with as few strokes as possible.

Keep repeating this process until you have a thick paste that slowly slides off the spatula.

(This process is called macaronage)

Step 5: Piping the Macarons

Preheat oven to 320*F

Use a cup to hold open a plastic bag (you can use a piping bag, but a ziplock works great) and scoop the entire batter in.

Cut a tiny tip out of the end of the bag and begin piping.

I piped 126 shells total, each one just under a centimeter in diameter. I fit 85 into my first batch and the other 42 in my second batch.

Let the tray sit out for about 20-30 minutes, until shell has hardened. You'll know it's ready when you can lightly touch a shell and it won't stick to your finger.

Step 6: Bakin' and Pickin'

When you put your first tray in the oven, immediately lower the temperature to 270*F and add a 13 minute timer.

After the time is up, take the tray out of the oven and let it sit out for about 15 minutes before you touch them.

Separate the best shells from the bad ones and set the mess ups aside.

Step 7: Filling

While the second batch is baking, you can make the filling. Mix together the butter, powdered sugar, and vanilla extract with a beater.

Scoop the filling into the piping bag and cut a small tip out of the end.

Begin filling the good shells and find two that are similar in size to match together.

Step 8: Second Batch Results

I believe the second batch turned out much better than the previous one in relation to its realistic look. These ones sandwiched together very nicely and dissolved in my mouth.

Step 9: Assembling the Box

Print out the template and cut it out.

Fold the edges in and glue the tabs to the adjacent flap.

Cut out a piece of parchment paper that fits in the box and lay four macarons on top of it.

Close up the box and gift to a friend!

Step 10: Finished!

I hope y'all enjoyed this tutorial as much as I did making it! This is seriously a great DIY that is so enjoyable and fun. Let me know what you thought of this tutorial and please vote for the big or small contest above. Thank you!

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