Green tea macarons with raspberry buttercream

Macaron shells 
100g ground almonds (almond flour)
200g confectioners (icing) sugar
100g egg whites, aged 1 day at room temperature
50g  granulated sugar

Tbs green tea

Raspberry  Butercream 

4 large egg white

200gr sugar

250 gr butter, softened but cool

2 tbs vanilla extract

150gr raspberry puree

Macaron shells

        Grind the almonds in a mixer or a food processor. Push the almond flour through a sieve to get rid of any large pieces. In a small bowl, mix the powdered sugar together with the almonds. Blend well, preferably in a mixer.  Add green tea.   
         In a large bowl, whisk the egg whites with an electric mixer. As they start foaming, add the sugar one tablespoon at a time and continue whipping until mixture gets thick and glossy.
         Fold the dry mix carefully and slowly into the meringue, use a spatula. Don't overmix! Add food coloring if desired until fully mixed.
         Fill your piping bag and pipe the macarons onto a baking sheet. Let them set for 60 minutes to form a dry skin.
        Preheat the oven to 150° C. Bake for about 10 minutes. Let cool completely.


Raspberry buttercream

        Pour egg whites and sugar in a clean and heet proof bowl. put the bowl in a double boiler, the water under shoul be simmering. Whisk the sugar and eggs until the sugar has melted.
       Remove from heat, whip until white, fluffy and cool. Add the butter slowly. Add pureed and strained raspberries to the buttercream and whip until smooth.
   
       Fill the cookies with a small dollop of raspberry buttercream.  Refrigerate the cookies for a minimum of 24 hours to mature. Then bring to room temperature and serve.

Enjoy!

Adapted Call me cupcake