Recipe for about 10 macarons

White chocolate and green tea ganache

Whipping Cream 30g
white chocolate 60g
butter 5g
green tea powder about 1g less or more depending on your taste

Heat the cream and add it to the white chocolate. Stir until melted. then add the softened butter and the green tea powder.
Put in the fridge.

Macaron shells

a bit of green food coloring
caster sugar 30g
egg white 30g

almond powder 35g
powdered sugar 30g

Sift the almond powder and the powdered sugar together and set aside.

Mix the egg white at low speed and gradually increase the speed. When it becomes foamy add half of the caster sugar and continue mixing for a few minutes. Then add the rest of the caster sugar with a bit of green food coloring.
When you get a stiff peak you can stop mixing.

Add the powders (almond and sugar) to your green egg white and with a spatula fold the batter and flatten. When the powders are incorporated to the egg whites, create a flower shape with your batter and then with your spatula go around the edge back to the center. You want to repeat these step a few times until the batter falls from the spatula very slowly creating a ribbon shape.
Put in a pastry bag and secure. On a parchment paper squeeze your pastry bag until you get the desired shape and size.
Allow the macarons to dry for 20 to 30 minutes. If the macaron doesn’t stick to your finger when you touch it you can move to the next step and put your macarons in a preheated oven. Bake for 12 to 15 minutes at 140℃.

When it’s done baking put out of the oven and let it cool down.

For the decoration :

Kero Keroppi’s eyes
White and dark chocolate

Kero Keroppi’s mouth
dark chocolate

Cheeks
pink sugar icing

Put in the fridge when it’s done and wait until a few hours or the next day to eat. It taste even better the day after^^