Green Tea Macarons

Hello Everyone!

I’m back! I feel I should apologize for my long absence. It’s been almost a year since my last post and I have absolutely no excuse. I’m going to try to make it back to you in the only way I know how — some awesomely baked green tea macarons! If you’d like the see how I made them, there are instructions at the bottom of this post. Otherwise, here are the pictures!


Look at the awesome feet on that thing! =) Here’s a closer view:



Here’s a picture of my mini totoro wishing he could eat these macarons:



Macarons recipes are really quite simple — It’s is almost always made of the same few ingredients with a few different variants depending on your oven, the type of nut flour you’re using…etc. That being said, macarons are really high maintenance. Everything needs to be done just right. The heat distributed just so, the whites aged just long enough, the peaks formed just high enough, just the right amount of food coloring. Really, they can be kind of a pain in the butt. I have not yet mastered the art of creating consistently perfect macarons, but when they come out nicely I always want to celebrate and share them (show off to my)with friends. My kitchen is void of fancy equipment like standup mixers (I really want one…), nice temp controlled ovens, sufficient counter space (not quite “fancy equipment” but still)… etc, So I am really here as a testament: If I can do it, so can you! 

Here’s how I made these macarons that turned out nicely this one time:

85g almond flour,
85g confectioner’s sugar (I used some boring, grocery store sugar and everything turned out just fine. There is some debate about what kind of confectioner’s sugar to use, but that’s a story for another day…)
75g granulated sugar
59g egg whites (aged for 3 days)
1/4 tsp cream of tartar
pinch of salt
3/4 tsp matcha powder
2 drops liquid green food coloring

The macarons shells were prepared exactly the way my strawberry nutella macarons were prepared. Just scroll down and see for yourself! 

For the filling**:
This is a swiss meringue buttercream with just a little bit of matcha powder
egg whites from 2 large eggs
1/3 c granulated sugar
1/8 tsp cream of tartar
2/3 c butter
pinch of salt
2 tsp matcha powder

** this recipe is adapted from Martha Stewart’s Swiss Meringue Buttercream Frosting, found here and from this awesome recipe from Heidi’s Mix. 

Place the egg whites, cream of tartar, and sugar in a stainless steel mixing bowl whisk briefly. Transfer the mixing bowl to a double boiler and stir, stir, stir until the mixture is nice and hot. Once the sugar is dissolved and the egg whites feel hot it is time to whisk the mixture until it forms stiff peaks! This should take about 5 minutes. Once you’ve gotten to stiff, glossy peaks and the mixture has cooled down it is time to add in the butter slowly (1 tbsp at a time). Dissolve the Matcha powder in a little bit of powder (the same way you’d dissolve corn starch before putting into a soup), then fold the Matcha into the mixture. 

To assemble and enjoy:

Pipe the green tea swiss meringue buttercream (I really just like how fancy that sounds…) onto one macarons shell, top with another shell, then sift some left over matcha powder on top. Take copious amounts of pictures so you can stare at them later, then devour them with friends and family (or all by yourself)! 




Strawberry Nutella Macarons

As promised, I am back with my latest attempt at the macarons!

I must say that macarons are one of the more difficult treats that I’ve made, but once I got the hang of recognizing stiff peaks, and knowing when to stop folding (or the macaronage step… as the experts call it), I have come to realize that they are also one of the most versatile treats!  As the name of this blog suggests, Kenneth (my fiancé) is the (lucky) man who gets to eat everything I make, and it just so happens that one of his favorite fruits is the strawberry. He loves strawberry everything — strawberry yanyans, strawberry pocky, strawberry scones… the list goes on. Today, I’m hoping he’ll add Strawberry Nutella Macarons to the list!


The recipe I used for the cookie part is adapted from the basic french meringue recipe from this book: 

Les Petits Macarons: Colorful French Confections to Make at Home

The recipe is as follows:

85g almond flour
85g confectioner’s sugar
75g granulated sugar
60g aged egg whites
3-9 drops food coloring (9 drops of red food coloring in this particular batch)
1/4 tsp cream of tartar
pinch of salt

It is particularly helpful to have all of the required accessible and measured out prior to making this recipe!

Mix together the almond flour and confectioner’s sugar (or pulse the two ingredients in a food processor for about 10 seconds). Sift. Twice.

In the bowl of a electric mixer, whisk the egg whites until bubbly, then add the sugar, cream of tartar, and salt. Whisk on medium high until stiff peaks form.

Quickly whisk in the sifted dry ingredients. Be careful not to over or under mix the meringue!

Pipe into 11/2 inch rounds on parchment paper(or a silicone baking mat, if available). Bang the baking sheets on the counter top (as hard as you can!) at least five times. This will get the bubbles in the macarons to come to the surface! Leave the unbaked macarons out to rest for about 10 to 15 minutes (depending on the humidity in your kitchen!), or until the shell of the macaron is dry to the touch.

Bake at 250F for 12 minutes.

et voilá! 

For the filling…
I tried to make a greek yogurt nutella filling, but the yogurt I had on hand was not quite thick enough, and resulted in a runny consistency — not ideal for macarons. But all is not lost! We will be using this as a dip for fruit, or perhaps as a topping for ice cream instead!


I ended up just spooning nutella directly onto the macarons and topped them off with slices of strawberry that had been tossed in some honey and lime juice.


Overall, the macarons turned out well! After a lot of trial and error (mostly error), I have come to figure out what makes the best macarons in this particular kitchen. This is the recipe that works for me! If you search the inter-webs for macarons recipes, you’ll see that these are highly finicky little creatures… so be patient!

On that note, I bid you a happy Monday. Let me know what you think!