Macarons are an incredible thing. They make you fall in love with them the moment you take a bite of the crunchy outer shell, instigating a beautiful crack that leads to a gooey shell body. And the filling? Oh don't get me started on the filling - buttery and packed full of flavour. If you were salivating reading that description, try and make some of your own:
Matcha (Green Tea) Macarons
Yield: 15+ depending on the size you pipe
Ingredients:
- 115g almond powder
- 230g icing sugar
- 1 tbsp matcha powder
- 140g egg whites (at room temperature)
- Small pinch of fine salt
- 70g caster sugar
- Small squeeze of lemon juice
- Green food colouring
For the buttercream:
- 150g butter, softened
- 1/2 cup icing sugar, sifted
- 2tbsp matcha powder
- 1 vanilla pod, seeds scraped off
Method for shells:
- Preheat oven to 120 degrees C.
- Prepare cookie sheets line with baking paper
- Prepare meringue shells: In a food processor, blitz almond powder, icing sugar and matcha powder until fine.
- In a mixer bowl beat eggwhites to soft peaks then add salt. Slowly add in sugar and beat to whisk until stiff but not dry (meringue should be glossy). Gently fold in almond mixture, add in food colour to enhance the green colour of the meringue.
- Pipe into small rounds and leave to dry for 30 minutes.
- Bake for about 30 minutes or until crisp on the outside. Cool meringue shells before filling with buttercream.
Prepare buttercream:
- Place all ingredients in a mixer bowl (soft butter, icing sugar, matcha powder, vanilla seeds) and beat at medium speed until light and fluffy. Transfer to a piping bag.
- Assemble macarons by filling one meringue shell and piping buttercream in the centre and top with another shell to create a sandwich.
Make sure you comment down below if you try this recipe out! My aunt Jane from JaneskitchenNZ says that Matcha is the new salted caramel, let us know what you think!
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