How to make matcha lemon macarons

When you are married or have a significant other, what will you do if you leave work early? At this time, if you can go to the kitchen and prepare a sumptuous dinner for your loved one, he will definitely be touched and your relationship will definitely be sublimated. Well, now I will teach you the detailed method of making matcha lemon macarons.

1.1 Separate the egg whites, bring to room temperature, add sugar three times, and beat until dry foam.

2.2 Put almond powder, powdered sugar and matcha powder into a blender and blend for 15 seconds. Sift and set aside.

3.1 Stir until the macaron paste has a shiny surface, and lift the stirring spoon to fall in a ribbon shape.

4.2 Add 1/3 of the almond sugar powder to the whipped egg whites, stir until there is no dry powder, then add another 1/3, continue to stir evenly, and finally add the remaining 1/3 of the powder.

5. Put the macaron paste into a piping bag and squeeze out 32 round cakes on baking paper or silicone mat, tapping the baking tray to remove the internal bubbles.

6. Leave to air dry at room temperature for half an hour, then start preheating the oven to 325F/160 degrees.

7. Put the air-dried macarons into the oven and bake for 10-15 minutes. After cooling for 10 minutes, carefully peel off the macarons and place them on a wire rack to continue cooling. The picture in 7 was baked on baking paper. The bottom is a bit darker in color, but the overall macaron feels pretty good.

8. Make the filling: Mix the softened cream cheese with lemon juice, lemon zest and powdered sugar.

9. Put two macarons in a group, put the fillings together, and finally sprinkle some powdered sugar for decoration.

Many housewives are worried about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned matcha lemon macaron on the table!