Matcha Macaroons
Matcha Macaroons
A delicious way to transform your standard macaroon, with one of the trendiest ingredients on the wellness scene: Matcha!
Ingredients
- 1 and 1/3 cups sweetened shredded coconut
- 1/3 cup sugar
- 2 tsp matcha powder
- 2 TBSP all-purpose flour (or almond flour for Passover)
- 1/8 tsp salt
- 2 large egg whites
- 1/2 tsp vanilla extract
Directions
- Step 1 Preheat the oven to 325°. Line a baking sheet with parchment paper and set aside.
- Step 2 In a small bowl, combine the coconut, sugar, flour and salt. Stir in the matcha powder. Add egg whites and vanilla, then mix well.
- Step 3 Drop by rounded spoonfuls onto greased baking sheets. Bake at 325° for 15 minutes or until golden brown. Cool on a wire rack before enjoying!
I know, I know, I may be a little late to the matcha madness, but better late than never! Of course, I’ve been reading about matcha for years, but I recently rediscovered this mean green antioxidant powder when my favorite local cafe started serving matcha lattes on their main menu. They even devoted a whole board to their new matcha options: matcha lattes, matcha smoothies, flat matchas etc. Around the same time, Trader Joe’s also upped their game in the matcha department too and, since then, I’ve been trying to find new and creative ways to incorporate more matcha into our lives, especially on the baking front.
Today’s matcha recipe was actually inspired by a few seasonal “events” so to say: St. Patrick’s Day, Passover (I signed up to bake macaroons to donate at my temple) and last but not least, spring (well, the *hope* for spring anyways). We’re so desperate for signs of spring around here that I’m frantically eating and cooking up anything and everything green I can imagine. In any case, since I was already planning on spending my Sunday baking macaroons for the temple (hence the almond flour – they needed to be Kosher for Passover!), Matcha Macaroons seemed downright brillant.
Macaroons are so so simple to make, which makes them a great treat to whip up on a moments notice. It took me about 5 minutes to whip up the batter and only 15 minutes to bake, so accounting for cooling time, you’re really looking at ~25 minutes before you can enjoy these babies. And these matcha packets from Trader Joe’s (see above) were the perfect amount of matcha powder for the recipe too. The only mistake I made the first time around was heating up the oven a little too high (350 vs. 325); you can see on some of the smaller macaroons the bottoms burned a little. I adjusted this in the recipe, don’t worry, and it honestly didn’t affect the taste for me in the least. I know I’m supposed to be donating these, but I might just have to save a few to snack on myself this week!
