Homemade Green Tea Cream Macarons
Origin of the recipe
What's called a macaroon is actually a macaron—a true macaroon, though also made from almonds—but it looks different. But this name has stuck to avoid any funny confusion. This Italian-French almond-cream treat has become a staple of urban culture and is often found in coffee shops, but there's nothing stopping you from making it at home. Try macaroons with Japanese matcha green tea.
What do you need for cooking?
Ingredients
Macarons:
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Almond flour
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Powdered sugar
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Egg whites
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Sugar
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Matcha powder
Cream:
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Yolk
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Butter
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Sugar
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Water
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Matcha powder
Kitchen utensils
- Bowls
- Pot
- shoulder blade
- Baking pan
- Hand mixer
- Pastry bag with a nozzle
- Stencil
- Teflon sheet
Step-by-step recipe
Step 1:
Place the almond flour in a sieve, add the matcha powder, sift twice into a bowl and set aside.
Step 2:
Place 50g of egg whites in a clean bowl, add 60g of sugar, and whisk thoroughly. Place the bowl in a double boiler and stir until the sugar is completely dissolved.
Step 3:
Remove the bowl from the heat and beat the contents with a mixer on speed 4 until thick.
Step 4:
Add the sifted matcha mixture to the mixture in two stages, mixing well with a spatula each time.
Step 5:
Using a spatula, press the dough around the edges of the bowl several times, gathering it into a ball and then pressing it again. The result should be a thick, viscous mass that flows from the spatula like a heavy, unbreakable ribbon.
Step 6:
Fit a piping bag with a 1cm round tip, place the bag in a tall bowl and spoon the dough into it.
Step 7:
Line a baking pan with translucent Teflon sheeting, placing a macaroon stencil underneath. Pour an even number of portions of batter onto the stencil circles. Tap the bottom of the pan to flatten the macaroons.
Step 8:
Let the dough dry for half an hour to an hour. The macarons are ready to bake when the dough doesn't stain your finger. Bake for 10 minutes in a preheated oven at 150 degrees Celsius.
Step 9:
Let's prepare the cream. Place 55 grams of granulated sugar in a saucepan, add water, and place over low heat.
Step 10:
In a bowl, beat two egg yolks with a mixer. Pour the boiling sugar syrup into the egg mixture, stirring constantly with a mixer.
Step 11:
Cool the mixture and beat with a mixer until it turns pale yellow and has a smooth, flowing consistency.
Step 12:
Add room temperature butter in portions, mixing gently with a hand mixer until smooth.
Step 13:
Place a scoop full of cream in a separate bowl, add matcha powder and mix well.
Step 14:
Return the mixture to the bowl and stir until combined. Fit a piping bag with a 1 cm (0.5 in) serrated tip and spoon the cream into the bag.
Step 15:
Place a circle of cream on the flat side of a macaron and top with another macaron, pressing lightly. Repeat with the remaining macarons.
Step 16:
Place the finished macarons in a container and refrigerate for at least 2 hours. Remove the macarons from the refrigerator, arrange them on a serving platter, and serve!
Cooking tips
Good macarons should be perfectly round and smooth, with no “tails” on the surface.
If you don't have a ready-made macaroon stencil, draw one yourself.
If you don't dry your macarons before baking, they may crack. Don't dry them for too long, though.
The best results will come out if you keep the finished cakes in the refrigerator overnight or even for a day.
