Green Breeze Macaron


  • 2 packets Green Breeze (2g = 1tsp)
  • 30g almond powder
  • 30g powdered sugar
  • 30g egg white (aged at room temperature for about 48h)
  • 30g granulated sugar
  • 30g butter, unsalted (room temperature)
  • 10g brown sugar


  1. Sift together almond powder, powdered sugar and Green Breeze several times.
  2. Beat egg white until foamy in a bowl.
  3. Add granulated sugar to the egg white in 3 parts.
  4. Add pre-sifted Green Breeze/almond powder/powdered sugar in 2 parts.
  5. Mix quickly and gently with a flat rubber spatula.
  6. Smooth the dough by pressing it to the bowl surface to remove bubbles. (This is called macaronage process) Then turn the dough over.
  7. Repeat above 3-4 times.
  8. Put the dough into a pastry bag with nozzle. Then squeeze it on the prepared baking sheets. The size should be about 1 inch diameter.
  9. Poke air bubbles on the surface with a toothpick.
  10. Leave the tray at room temperature until the surface gets dry (about 30min-1h).
  11. Preheat oven to 320F.
  12. Put the tray into oven. Reduce heat to 270F and bake for 15min.
  13. Mix softened butter and brown sugar. Sandwich it between two puffs when they are cooled.

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