UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F.

Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date.

UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F.

Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date.

UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F.

Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date.

Light fluffy sponge with some tasty kiwi. Best if eaten soon after assembled.

1. Sponge [makes 1 jelly roll sheet]

• 112g cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 156 g granulated sugar
• 60 g whole milk

1. Oven at 400F. Line baking sheet with parchment paper or silpat.
2. Whisk together sifted flour, baking powder, and salt.
3. In a different, large bowl, whisk egg yolks, sugar, and milk until pale.
4. Separately, whisk egg whites until medium stiff peaks.
5. Add dry mixture to wet mixture and fold together. Then slowly fold in the medium stiff egg whites. I usually add 1/3 of the meringue first to make the batter light, then fold in the remaining egg whites.
6. Pour batter onto the baking sheet and then rap the sheet down a few times to release any big air bubbles.
7. Bake for 10ish minutes (a toothpick should go in and out cleanly).
8. Using a knife or something thin, move along the edge of the pan and cake. Remove cake from pan and silpat and let cool.

2. Stabilized Whipped Cream Frosting:

UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F.

Mmkay, so right off the bat the vision I had in my head was that I could make flan and then blend it into a thick custard that I could then pipe into the cream puffs. This won’t work. It will basically return it to a liquid, a thick liquid..but definitely not pipeable. At this point, I was like “incorporate it into a whipped cream!,” but then I added basically way too much flan liquid and had to do a subsequent whipped cream incorporation to get a consistency that was okay. Below I’ll list something that I’m sure will work way better.

UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F.

Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date.

I based my recipe from Just One Cookbook, which covers a basic green tea one. However, I split the batter into three and added flavoring at the end. I’m not sure if that’s taboo, since the recipe said don’t overmix…BUT, I didn’t have any issues so I think it’s fine. I’ll list what I did. The Thai tea, ube, and green tea amounts are for 1/3 of the batter. If you want to make just one of those flavors, multiply by 3.

I’ve been wanting to make a mousse cake for a while and I knew when I made one, I would make one based off of Verdade de sabor (an awesome Russian blog I stumbled upon).   The recipe below is a transcribed/ modified version the translated recipe from Verdade de sabor: torta rubus. Lots of things didn’t make sense with the straight translation, so I made sure to list my modifications.

![Matcha Strawberry Cake]https://farm5.staticflickr.com/4206/34656124263_b2e24249c2_h.jpg)

There are 5 main components for the cake, including the macarons (green tea sponge, whipped cream frosting, green tea glaze, green tea macaron shells, strawberry curd filling). The optimal timeline is probably: make the cake and whipped cream and assemble and chill. Make mirror glaze and cool to RT. While that’s cooling, make the macarons.

1. Matcha Sponge : [makes 1 jelly roll sheet]

• 112g cake flour
• 1 tsp baking powder
• 16 g matcha powder
• 1/4 tsp salt
• 5 large eggs, separated
• 156 g granulated sugar
• 60 g whole milk

1. Oven at 400F. Line baking sheet with parchment paper or silpat
2. Whisk together sifted flour, baking powder, green tea and salt.
3. In a different, large bowl, whisk egg yolks, sugar, and milk until pale.
4. Separately, whisk egg whites until medium stiff peaks (if you whisk too stiff, it’s harder to incorporate).
5. Add dry mixture to wet mixture and fold together. Then slowly fold in the medium stiff egg whites.
6. Pour batter onto the baking sheet and then rap the sheet down a few times to release any big air bubbles.
7. Bake for 9 minutes (a toothpick should go in and out cleanly).
8. Using a knife or something thin, move along the edge of the pan and cake. Remove cake from pan and silpat and let cool on a baking rack.
   Note: I’m guesstimating on amounts for the whipped cream frosting. To make it stabilized, just make a corn starch paste first and add enough to make the whipped cream firm. Also sugar can always be adjusted based on your sweetness preferences.

2. Stabilized Whipped Cream Frosting:

UPDATE 2019 I now use 55 g almond flour, 50 g powdered sugar, 45 g egg whites, 45 g granulated sugar and bake for 25 min at 285F.

Update Jan 2020, lately I’ve been doing 305F for 20min. once again you just nead to learn your oven (going to leave this recipe at 285 though). See my notes in my General Macarons Recipe for the most up to date.