Almond flour with powdered sugar and matcha.

Bake at 300 F for not very much time at all. Check on them after 7-8 minutes.
Plops! Ploparons! This was before I let them rest. Word to the wise, matcha powder absorbs water differently than powdered sugar, so… you might want to go easy on it or else your mixture might be a little more magma-like in texture than you really want.

Fluffy whipped egg whites! So pure and fluffy. If you can flip the bowl upside down and nothing moves, you’re good to go.

This is what it looks like when you mix in everything else. It was a little more deflated than I wanted it to be. I also didn’t sift out the almond bits in the flour, so there was some coarseness. I was just too lazy to break out the food processor and get it all fine.

WTF is this?

It’s my fave method for piping things. A Ziploc baggie in a cup makes it easier to pour batter/icing into. And you can just throw it away when you’re done. Easy clean up. Yay!

Just make sure you use Ziploc baggies. Maybe Reynolds is okay, but Ziploc is one brand I’ve had that never bursts or distorts in any way when I need to use it for decorating, etc.
Tada! Keeps the air out, and now it’s all in one easy place! Just snip off a corner and you’re ready to pipe out the batter.
More unrested macaron plops.

They were pretty intense without any filling. Like, so bitter I thought I’d maybe overdone it. But with a white chocolate ganache they were quite good. Even though my ganache refused to set, so I had to add powdered sugar and almond meal to thicken it up.

Oh well. They still turned out pretty well. Kind of crackly and ugly, but good in the mouth. Hehe.