Yield: 10 Pieces
Ingredients
White Chocolate and Green Tea Ganache
30 g Whipping Cream
60 g White Chocolate
5 g Unsalted Butter
1 g Green Tea Powder
Macaron Shells
Green Food Colouring
30 g Castor Sugar
30 g Egg White
35 g Almond Powder
30 g Icing Sugar
Decoration
White Chocolate buttons
Dark Chocolate, melted and placed in a simple cornet/piping cone
Pink Sugar Icing (Pink Food Colouring + Icing Sugar + Water to form thick paste)
Instructions
White Chocolate and Green Tea Ganache
Heat the cream and add it to the white chocolate. Let sit for 1 min before stirring until melted.
Add the softened butter and the green tea powder and mix until well incorporated.
Put in the fridge.
Macaron Shells
Sift almond powder and powdered sugar together and set aside.
Mix the egg white at low speed and gradually increase the speed. When it becomes foamy add half of the castor sugar and continue mixing for a few minutes. Then add the rest of the caster sugar with a bit of green food colouring.
When you get a stiff peak, stop mixing.
Add the dry ingredients (almond and icing sugar) to your green egg white mixture and with a spatula fold the batter and flatten.
When the powders are incorporated to the egg whites, create a flower shape with your batter and then with your spatula go around the edge back to the center. Repeat these step a few times until the batter falls from the spatula very slowly creating a ribbon shape.
Put in a pastry bag and secure.
On a parchment paper squeeze your pastry bag until you get the desired shape and size.
Allow the macarons to dry for 20 to 30 minutes with the air con switched on, or till macaron does not stick to fingers when it is touched.
Preheat oven to 140 °C.
Once dried out, bake macarons at 140 °C for 12 to 15 min.
Once done baking, remove from the oven and let cool.
Decoration
Sandwich the white chocolate and green tea ganache between two macaron shells.
To decorate, use the white chocolate buttons as the eye whites of Keroppi, and use dark chocolate to draw out eyes and mouth of Keroppi. For cheeks, draw out with the pink sugar icing.
Place the macarons in the fridge when done and wait for a few hours or overnight before serving.
Adapted from: Alisa TokyoSelect
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