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
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)!