Last week we introduced you to Dominick, a 13-year-old blogger who runs Eternally Gluten-Free. He introduced us to the beauty of unadulterated excitement even in the face of what some consider to be a debilitating illness.

During the interview, he mentioned he had a favorite gluten-free recipe. In fact, it is his own Green Tea Macarons. They are his favorite and will be available in his cookbook that’s expected to publish at the end of April.

Green tea Macarons
1 ½ cup confectioner’s sugar
3 teaspoons green tea powder

1 cup almond meal

3 egg whites
1/3 cup granulated sugar

Instructions:

Preheat the oven to 350 degrees F. Sift together the confectioner’s sugar, green tea powder and almond meal. It will turn turn into little balls so Dominick recommends sifting the mixture and breaking the balls with a fork.

Beat the egg whites with an electric mixer on high until foamy. Do not beat eggs in a plastic bowl because the eggs won’t mix together correctly and the recipe will not work.

Slowly beat in the granulated sugar with an electric mixer and keep beating until stiff and glossy. Add half of the almond flour mixture and fold it together until combined with a plastic spatula. Do the same with the other half.

Make sure that you have parchment paper on the baking sheet and that you have another sheet underneath the one with the parchment paper. Let it sit for 10-15 minutes or until a soft skin forms on top of the macarons. Pipe out the batter into 1 inch circles and bake for 10 minutes but stick a wooden spoon in the oven door to keep the oven a little open.

Let cool. Mix your favorite frosting with 1 teaspoon of green tea powder. Put frosting on one cookie and top it with another, forming a sandwich.

Makes about a dozen 1-inch cookies

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