I made these to take to a tea party last weekend. It was a tea party that moved seamlessly into a cocktail party, from which I suffered a painful (but totally worth it) hangover.
Macaroons are notoriously tricky, and I have to admit that these didn’t turn out amazingly. They were a bit misshapen and cracked – definitely not living up to my fantasies of the perfectly round, flawless macaroons you see in patisserie windows. Along with my pastry-chef friend Vicky, we ended up making 3 batches (probably ending up with at least 60 macaroons) in an attempt to get more successful ones.
Most macaroons are dyed ridiculous artificial colours and are tooth-achingly sweet – so we used matcha green tea powder, giving them a slight bitterness and a lovely gentle green colour. For the filling we opted for a marscapone cream with lots of vanilla, which complemented the green tea flavour really well. So despite not having the most uniform appearance, they tasted good. And by the time we handed them round at the party, everyone (including me) was too sozzled to notice that they were anything less than perfect.