PREPARATION METHOD

1. Place raspberries and jam sugar in a saucepan over high heat and bring to a boil for 2 mins, stirring occasionally. Add lemon juice and roseblossom water and cook for a further 2 to 5 mins, or until the jam starts to thicken. Remove from heat, transfer into a bowl and let it cool to room temperature before refrigerating.
2. Preheat the oven to 150°C. Place the almond flour and icing sugar in a blender and mix. Pass the flour mixture through a sieve, over a baking tray lined with non-stick baking paper and roast for 5 mins. Set aside and let it cool out.
3. Meanwhile, whisk the egg white until stiff, then add the sugar gradually, mixing everything carefully together. Pass the cooled out almond flour and icing sugar mixture through a sieve into the bowl with the stiff egg white, then the Matcha. Carefully fold through until combined.
4. Place the mixture into a piping bag with a plain nozzle (1,5 cm) and pipe 3,5 cm blobs onto a baking tray lined with non-stick baking paper. Let it dry for 30 mins – this allows air bubbles to break and make the surface shine. Bake the macarons for 10 mins and leave to cool thoroughly.
5. To assemble the matcharons, place jam on the flat side of one of the macarons and sandwhich together with another. Continue with the remaining macarons.