Matcha Green Tea Powder is one of my most loved flavorings to use in preparing in light of the fact that the flavor is so steady and turns out consistent with taste over a wide range of heated merchandise. This is the situation for macarons too.
Matcha Green Tea has a somewhat severe flavor and a fragrant nose. At the point when matched with a sweet filling, it is the most perfect combo.
I've taken a stab at blending this matcha shell with both a Chocolate Ganache and White Chocolate "Ganache". The White one was the hands down victor since it did the best occupation in featuring the unmistakable qualities of the severe matcha enhance. This will be the formula that I will impart to you today.
A dearest Japanese flavor in macaron structure. Matcha green tea is mixed into the shells making the macaron additional tasty. White chocolate ganache is sandwiched in the middle of for a tasty flavor blending.
Also try our recipe Matcha Green Tea Molten Lava Cakes
A beloved Japanese flavor in macaron form. Matcha green tea is infused into the shells making the macaron extra flavorful. White chocolate ganache is sandwiched in between for a delicious flavor pairing.
Ingredients
- Ingredients for the Shells:
- 65 grams almond flour (Read: How to make your own almond flour)
- 65 grams powdered sugar
- 45 grams castor sugar (or a.k.a “berry” sugar or extra fine granulated sugar)
- 50 grams egg white - aged* (Read: How to age egg whites)
- 1/8 teaspoon cream of tartar or 1 teaspoon of lemon juice
- Green GEL Colour of your choice (DO NOT use liquid color)
- 1 tablespoon matcha powder
Ingredients for the Filling:
- 100 grams chopped white chocolate
- 30 grams heavy cream
Instructions
Matcha Macaron Shells Instructions
- Set aged egg whites out at room temperature.
- Print out free macaron template in the Subscriber's Only Area.
- Pulse almond flour, icing sugar, and matcha powder together in a food processor.
- Sift dry ingredients. Discard big pieces of almond that can't be sifted.
- IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
- With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
- Add cream of tartar when it becomes foamy.
- Turn up the speed to medium.
- Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
- Turn the speed up to medium-high and whip until stiff peaks.
- Add green gel colour if desired to meringue.
- Fold the almond flour and meringue together until the batter becomes a "lava" or honey-like consistency.
- Transfer batter into piping bag fitted with a round piping tip.
- On parchment paper or silicone mats, pipe the round macaron shells.
- Wait until the shells have developed a "skin" and have become completely dry before baking. This is critical to prevent cracking.
- Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Home Oven Properly for Baking Macarons if you are unsure.
- Once baked, let cool completely before removing from the baking mat/parchment paper.
White Chocolate Ganache Macaron Filling Instructions
- Chop up or grate white chocolate into fine pieces.
- Heat up the heavy cream in a small sauce pan on low heat, watch it so that it doesn’t over boil.
- Once it starts to steam and small bubbles appear on the side, immediately pour it over the chopped white chocolate.
- Blend well with a spatula until fully incorporated.
- Let it cool and firm up a bit before piping
- Assembly:
- Find two similar sized macaron shells.
- Pipe a dallop of the the ganache in the center of one of the shells, assemble with the other shell.
- Place in an airtight container and let mature for 24 hours before serving. Enjoy!
*Egg whites should be measured first and then aged. DO NOT use meringue powder as a substitute.
Source : https://bit.ly/2V9HZEa
Read more our recipe Frozen Lemon Dreams
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