Green Tea Macaroons Recipes

MATCHA MACARONS RECIPE BY TASTY

Steps:

• In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ½ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Repeat with last ½ of sugar, beating until whites are shiny and fluffy.
• Using a fine mesh strainer, sieve the almond flour, powdered sugar, and matcha into the bowl with the egg whites. Discard any large pieces that remain in the strainer. Fold until just combined
• Preheat oven to 300˚F (150˚C).
• Fill a piping bag with the macaron mixture and pipe 1½-inch (4 cm) dollops onto a parchment paper-lined baking sheet. Let the cookies rest until they are no longer wet to the touch and a skin forms on top (can be up to 1 hour).
• When the cookies are dry to the touch, bake at 300˚F (150˚C) for 15 minutes.
• While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
• Let rest for 10 minutes, or until cool before filling. Pipe the cream cheese mixture on the macron and sandwich with another one.
• Enjoy!

MATCHA MACARONS (GREEN TEA)

Steps:

• Place almond meal and powdered sugar in a food processor. Sift it and discard any big or remains that does not go thru. However, if you have a lot in the sifter - pulse some more and strain again. Tip - pulsing and staining will ensure you have a flour consistency. So do not skip this step.
• Whip egg whites - Place the egg whites with cream of tartar in a grease-free bowl of a stand mixer with the whisk attachment. Start whisking on medium speed. (in the video I am using a hand mixer so you can see better but a stand mixer is ) Tip - the cream of tartar helps stabilize the egg whites. You can omit but it is especially helpful when making macarons in warm weather or humid places.
• After a minute start adding the granulated sugar one spoon at a time.Tip - adding the sugar one spoon at a time will prevent the protein in the egg whites from breaking down.
• Fold in - Next, fold the almond mixture into the whipped egg whites in three batches.
• Macronage - once the almond mixture has been incorporated, we need to bring it to the right consistency. See video on how I do this. Use a spatula and spread the mixture around in the bowl - then bring it back to the center. Do it again and again until you have the right consistency. I usually have to do this about 4 to 5 times with each batch.
• Consistency - you need, what is called a dropping consistency or a thick 'lava-like' or 'cake batter' consistency. This means when you hold a little batter on the spatula and it drops down like a ribbon that blends back into itself.Tip - getting the right consistency sometimes takes time. So, watch that part of a video carefully.
• Pipe - Transfer batter into a piping bag with a large round tip (No.12). Pipe similar size macarons onto a parchment-lined baking tray using a template.Tip- templates ensure all shells are similar in size. This is helpful when we make the finished macarons. You can print free templates found on google or make your own with a cookie cutter.
• Piping technique - The best way to pipe the macarons, hold the piping bag at 90%. Squeeze until you have a good mound then swirl the tip to one side. But don't worry if you have a point,.When you tap the pan these usually settle down.
• Tap baking pan - Tap the baking tray on the counter several times.Tip - Tapping helps so all the air pockets will rise to the top and release. That way you won't have big holes in your macarons. I do three taps on each side as shown in the video.
• Rest - Let the macarons sit in a cool dry place for about 30 to 50 minutes until it forms a skin on the top. If you touch the shell it should not stick to your finger. Tip - In places, with high humidity, this can take up to 60 minutes. As long as it does not stick to your finger when you touch it - you are good to go.
• While the macarons are drying - preheat the oven to 150 C / 300 F. Tip - I usually start my oven at about 20 minutes because that's how long it takes in my home.
• Bake the macarons for 12 to 15 minutes depending on your oven. (some ovens can take up to 18 minutes) The tops will look set but the bottom should not be wet. The top shell should be shiny and the bottom crusty (also called macaron feet).Tip - do not open the oven door for the first 10 minutes of baking. When you shake the pan they must look set. Remember they continue to bake with the residue heat on the baking tray.
• Cool on the baking tray for at least 10 minutes before you remove and transfer them to a cooling rack. Tip - trying to remove the macarons from the hot tray can cause the tops to separate from the bottom feet. Once you let them cool they will come off easily. So, be patient.
• Make a thick paste combining the hot water with matcha powder. Add it to the white chocolate buttercream and combine until smooth. (You can also use buttercream instead of white chocolate)
• Watch my video and step by step progress for Swiss Meringue Buttercream
• In the bowl of a stand mixer add the eggs whites, salt, cream of tartar, and sugar. Place the bowl over a pot of simmering water. Whisk the egg whites over the simmering water until all the sugar has melted.
• Place the mixer bowl on the stand and start at medium to low speed with a whisk attachment increasing the speed gradually. Whisk to firm peaks, shiny meringue.
• Touch the mixer bowl. If it's still warm wait, run the mixer on low until it cools. Once the bowl feels warm to the touch, start adding the butter one cube at a time. Then, add the vanilla extract and whip on medium-high speed for 2 minutes until you have a light and fluffy buttercream.
• On a baking tray pair similar size macarons shells so you have similar size macarons
• Add the filling in one piping bag and the buttercream in another bag. You can use a round piping tip but it's not necessary
• Pipe a ring of buttercream on one macaron shell, then pipe the filling in the center of that buttercream ring. Place the second shell on top. Continue until you have filled all macarons.
• Macarons must be stored in the refrigerator and are best eaten one or two days later. (if you can wait)
• Enjoy!

GREEN TEA MACAROONS

Steps:

• Sift the icing sugar, ground almonds and matcha together into a bowl.
• Beat the egg whites until just stiff.
• Beat in the sugar until just stiff.
• Fold the almond mixture into the egg white mixture.
• Pour the batter into small discs on parchment paper on a baking sheet.
• Let sit for an hour so that a thin layer forms on the outside.
• Bake in a preheated 325F oven for 10-11 minutes.
• Let cool and then fill with filling.