INGREDIENTS

• Macaron Shells (Make 8 in various sizes)
• • 106 grams of almond meal
• • 106 grams powdered sugar
• • 41 and 45 grams of egg whites divided
• • 115 grams of granulated sugar
• • 79 grams of water
• • ⅛ tsp Aiya Matcha culinary grade matcha powder
• • dash of cream of tartar or lemon juice for stabilizing
• • green and brown gel or powdered food coloring
• Matcha & Vanilla Bean Frosting
• • ¾ cups Organic Shortening
• • 1½ cups Powdered Sugar
• • ½ to ¾ tsp culinary Aiya Matcha powder
• • Seeds from ½ vanilla bean pod
• • Pinch of salt
• Additional Ingredients
• • Silver & Gold/Pink Dragees
• • Culinary Grade Matcha powder

DIRECTIONS

• 8 Macaron Shells
• 1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
• 2. Prep and measure all of the ingredients using a kitchen scale.
• 3. Prep a piping bag with a round tip. I use Wilton tip 12.
• 4. Line 2 baking sheets with silicone (or parchment).
• 5 Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then whisk together to create a homogeneous mixture.
• 6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended. Add green and brown gel food coloring to the mixture until the desired green color is achieved. The finished mix will be paste-like. Set aside.
• 7. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Make sure the thermometer is not touching the bottom of the pot**.
• 8. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
• 9. Add a drop of lemon juice or dash of cream of tartar to stabilize then continue whisking.
• 10. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
• 11. Watch the sugar syrup closely.
• 12. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
• 13. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
• 14. Then increase the mixing speed to high and whisk sugar and meringue together until glossy and medium stiff peaks form.
• 15. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
• 16. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
• 17. Be careful not to over-mix.
• 18. The batter should be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
• 19. Transfer batter to the prepped piping bag(s).
• 20. Place the tree circle template underneath the silicone or parchment paper.
• 21. Pipe the large macarons onto one baking sheet and the remaining 5 smaller macarons on a second baking sheet.
• 22. Pipe the largest 4” mound of batter onto the silicone mat, stopping before the batter reaches the edges of the measured circle template. This will give the batter space to settle into the 4” size.
• 23. Then pipe the 3.5” batter and 3” using the same technique.
• 24. Tap the macarons on the counter three times to release air bubbles.
• 25. Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
• 26. Then move to second baking sheet and pipe the remaining five macarons. 2.5”, 2”, 1.5”, 1” and ½”.
• 27. Any remaining batter can be piped onto the same baking sheet to make an additional smaller tree.
• 28. Before placing the macarons in the oven, let them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
• 29. Preheat oven to 305 degrees F.
• 30. Once dry to touch, place the macarons in the middle rack of the oven one sheet at a time.
• 31. Feet will form halfway through the baking process.
• 32. Bake 14-17 minutes for large shells and 12-14 minutes for smaller shells.
• 33. Remove from oven and let cool fully for 30 minutes before removing the shells from the silpat/parchment paper.
• 34. Once macarons are completely cool, gently remove from parchment paper/silpat.
• 35. Repeat the same steps to bake the remaining macaron batter.
• 36. Set aside
• Matcha & Vanilla Bean Frosting
• 1. Place all of the ingredients including the Culinary Grade Matcha into the mixer and mix on medium for 1-2 minutes or until well incorporated.
• 2. Transfer the Matcha frosting to a piping bag fitted with the tip 1M.
• 3. Set aside until ready to assemble.
• Assembly
• 1. Place the largest 4” macaron shell on the bottom of a cake stand or decorative plate.
• 2. Using tip 1M, frost the top of the 4” macaron with vertical lines matcha vanilla bean frosting (to create tree branch like design) making sure to start at the outer edge of the macaron shell.
• 3. Top with the 3.5” shell and continue frosting and stacking the macarons from largest to smallest, finishing with the ½” macaron shell on top to create the tree design.
• 4. Decorate the matcha macaron tree with silver, and pink sprinkles.
• 5. Dust with Matcha powder and powdered sugar.
• 6. Transfer the finished macaron tree into the fridge to mature for at least two hours or overnight
• 7. For serving, remove tree from fridge and let come to room temp for 20 minutes. Then divide by shell or slice and serve on dessert plates with a fork.
• 8. Enjoy!