Matcha Butter Cream Macarons
March 23, 2013
Macarons are notorious for being difficult to make. They only require a few simple ingredients but these delicate cookies are all about accurate measurements and technique. I prefer using the French meringue method because I fail at Italian meringue… The macarons turned out OK, not perfect because I didn't get smooth tops.
Macaron Shell Ingredients (Makes 32-36 shells) (recipe adapted from here)
- 130 grams icing sugar
- 70 grams almond meal
- 65 grams egg white (unaged)
- 40 grams caster sugar
Method
1. In a food processor, pulse the almond meal and icing sugar until well incorporated into a fine powder. Sift into a bowl.
2. Beat the egg whites with an electric hand mixer on low speed in a separate bowl until it becomes white and foamy and then add the caster sugar in two parts while continuing to beat on high until stiff and glossy peaks form.
3. Fold in the processed almond meal and icing sugar until you get a macaronage that’s magma-like in consistency.
4. Transfer the mixture into a piping bag and pipe circles about 2-3 cm in diameter on non-stick baking paper leaving approximately 2 cm between each shell.
5. Rap the baking tray onto a hard flat surface a few times to get rid of any air bubbles. Allow the piped macarons to sit for 30 mins to an hour or until they are dry to the touch
6. Preheat the oven to 140C (I use a small oven with convection) and bake the macarons for 9 minutes. Remove from the oven and allow to cool for 10-15 minutes before removing the shells from the baking paper.
Matcha Buttercream Filling (recipe from here)
- 100 grams softened butter
- 50 millilitres of milk
- 2 egg yolks
- 40 grams granulated/caster sugar
- 1 teaspoon matcha powder
- 2 teaspoons boiled water
1. In a bowl mash the softened butter until it has a mayonnaise-like consistency.
2. Whisk the egg yolks with the granulated or caster sugar until pale and creamy.
3. Heat the milk in saucepan over medium heat and then pour into the egg yolk and sugar mixture while whisking. Pour the mixture back into the saucepan and whisk continuously over medium heat until it becomes thicker and a finger trail can be made.
4. Transfer the mixture to a clean bowl and whip with an electric beater until cool. Add the butter in 3 parts while beating with the mixer until it becomes thick and creamy.
5. Dissolve the matcha powder in boiled water and incorporate it into the butter cream by beating thoroughly.
6. Transfer the matcha butter cream into a zip lock bag and place in the refrigerator until it becomes firmer in texture before piping onto the macaron shells.
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