Avocado Macaroons
Matcha and avocado macaroons by Nathalie Soto 🍵
Ingredients: 💚 For macaron:
1 1/2 cups of almond flour
1 cup of powdered sugar
2 TSP of matcha powder
3 egg whites
1/4 tsp salt
1/2 cup sugar .
💚 For avocado buttercream:
1 whole hass avocado
1/2 cup milk
5 egg yolks
1/2 cup sugar
3 TBS of water
1 cup of butter
Steps: The night before you make the macarons, place 3 egg whites in the refrigerator for 24 hours to age the whites.
The next day, let egg whites rest at room temperature for 30 minutes.
Preheat oven to 300 degrees Fahrenheit. In a food processor, blend 1 and 1/2 cups of almond flour, 2 Tsp of matcha powder, and 1 cup of powdered sugar.
Sift the blended mixture several times through a sieve to get rid of any lumps.
In a glass bowl, use an electric mixer to beat the egg whites.
Once foamy, sprinkle in 1/4 tsp of salt to stabilize the egg whites.
Slowly pour in 1/2 cup of sugar into egg whites while beating.
Once the egg whites form stiff peaks, fold in dry ingredients slowly, using a technique called "Macaronage". Once the mixture looks like sand ribbons, place in a piping bag. Pipe mixture perpendicular to parchment paper onto the baking sheet and tap the baking sheet on the counter various times to get rid of air bubbles.
Let macarons sit for at least 30 minutes to develop a "skin". Bake macarons for 13 minutes.
Once finished, remove them from the oven and let them cool completely before removing them.
Avocado Buttercream Filling:
Place 1 hass avocado and 1/2 cup of whole milk into a blender, and blend until smooth.
In a bowl, whisk 5 egg yolks and a pinch of salt together until they are bright yellow and form soft peaks.
On the stove, heat 1/2 cup of sugar and 3Tbs of water in a sauce pan to 260 degrees Fahrenheit. Temper the eggs by slowly pouring the heated sugar into the egg mixture while whisking. Lastly, whisk avocado purée into butter cream.
Place contents into a piping bag and gently pipe onto macaron cookies.
Ingredients: 💚 For macaron:
1 1/2 cups of almond flour
1 cup of powdered sugar
2 TSP of matcha powder
3 egg whites
1/4 tsp salt
1/2 cup sugar .
💚 For avocado buttercream:
1 whole hass avocado
1/2 cup milk
5 egg yolks
1/2 cup sugar
3 TBS of water
1 cup of butter
Steps: The night before you make the macarons, place 3 egg whites in the refrigerator for 24 hours to age the whites.
The next day, let egg whites rest at room temperature for 30 minutes.
Preheat oven to 300 degrees Fahrenheit. In a food processor, blend 1 and 1/2 cups of almond flour, 2 Tsp of matcha powder, and 1 cup of powdered sugar.
Sift the blended mixture several times through a sieve to get rid of any lumps.
In a glass bowl, use an electric mixer to beat the egg whites.
Once foamy, sprinkle in 1/4 tsp of salt to stabilize the egg whites.
Slowly pour in 1/2 cup of sugar into egg whites while beating.
Once the egg whites form stiff peaks, fold in dry ingredients slowly, using a technique called "Macaronage". Once the mixture looks like sand ribbons, place in a piping bag. Pipe mixture perpendicular to parchment paper onto the baking sheet and tap the baking sheet on the counter various times to get rid of air bubbles.
Let macarons sit for at least 30 minutes to develop a "skin". Bake macarons for 13 minutes.
Once finished, remove them from the oven and let them cool completely before removing them.
Avocado Buttercream Filling:
Place 1 hass avocado and 1/2 cup of whole milk into a blender, and blend until smooth.
In a bowl, whisk 5 egg yolks and a pinch of salt together until they are bright yellow and form soft peaks.
On the stove, heat 1/2 cup of sugar and 3Tbs of water in a sauce pan to 260 degrees Fahrenheit. Temper the eggs by slowly pouring the heated sugar into the egg mixture while whisking. Lastly, whisk avocado purée into butter cream.
Place contents into a piping bag and gently pipe onto macaron cookies.
