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Matcha Macarons With Mango Buttercream | Snixy Kitchen
Ingredients
- 107 grams (1 cup + ½ tablespoons) Bob's Red Mill superfine blanched almond flour
- 171 grams (1½ cups) powdered sugar
- 3 large egg whites (108g), room temperature
- 81g (1/4 cup + 2 tablespoons) granulated sugar
- 1½ tablespoons high-quality matcha powder (I use Encha Organic Latte Grade)
- 8 tablespoons unsalted butter, room temperature
- 2 cups (262g) powdered sugar, sifted
- ¾ cup (63g or 2.2oz) ground freeze dried mangos, sifted (I get two 1.2 ounce bags and grind them to pwoder in my food processor before measuring)
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3-5 tablespoons heavy cream
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