4 cups (1 L) whole goats milk.
1/4 cup (60 ml) freshly shaved ginger. 2 1/2 cups (625 ml) confectioners’ sugar.
5 ounces (150 g) ground almonds.
2 teaspoons (10 ml) ground marjoram.
4 to 5 egg whites.
2/3 cup (150 ml) white chocolate.
1/2 cup (125 ml) cocoa butter.
1 tablespoon (15 ml) Matcha tea.
1. To prepare the goat-milk filling, pour the milk into a pan, add the ginger and bring to a boil, stirring constantly. Reduce the heat and reduce the liquid by half over low heat.
2. Place the reduced milk mixture into the blender and blend until very smooth. Pour into 1-inch (2 cm) semicircular molds and chill overnight in the freezer, making sure they are level.
3. To prepare the macaroons, preheat the oven to 350°F (175°C). Sift together the confectioners, sugar; ground almonds and marjoram into a bowl.
4. In a deep bowl, beat the egg whites until stiff, then fold in the sugar-and-almond mixture.
5. Transfer the mixture to a piping bag and form mini macaroons on a baking sheet covered with parchment paper Let stand 15 minutes at room temperature. Bake for 10 to 12 minutes then leave to cool on a rack.
6. To prepare the Matcha and white chocolate shells, melt the white chocolate in a double boiler and the cocoa butter in a microwave oven. Combine them in a bow! and add the Matcha tea. Set aside.
7. Unmold the frozen semicircular spheres of goats milk and stick them together in pairs to form balls. Stick a bamboo skewer through the two halves of each ball to hold them together. Place the balls back in the freezer as you work, to keep them from becoming too soft.
8. Dip each ball into the chocolate-Matcha mixture, let excess drain off and place on a tray covered with plastic wrap. Dip each ball a second time. Refrigerate.
9. To serve, top each ball with a marjoram macaroon. Each one must be eaten in a single bite, otherwise the filling will ooze out.
SUGGESTED TEA PAIRINGS:
• Dong Ding
• Aged wulong