Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, matcha (green tea) macaron. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Matcha green tea macarons is one of the most popular macaron flavors and for good reason. Green tea and white chocolate filling is a great pairing, especially so for those who find macarons to be "too sweet". The astringency from the matcha powder will help to balance out the sweetness.
Matcha (Green Tea) Macaron is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Matcha (Green Tea) Macaron is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have matcha (green tea) macaron using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Matcha (Green Tea) Macaron:
- Get 100 g powdered sugar
- Make ready 60 g almond powder
- Get 60 g egg white (about 2 eggs)
- Take 25 g granulated sugar
- Make ready 5 g powdered green tea (matcha)
- Prepare some sweet red bean paste
It may make more sense that you make French macarons by using the French method, which is the traditional way of mixing the meringue with almond flour and powdered sugar. I've used this method all along, simply because I didn't know of other. Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. It is special in two aspects of farming and processing: the green tea plants.
Instructions to make Matcha (Green Tea) Macaron:
- Push the almond powder through a tamis and then add the powdered sugar and the matcha. Then sift them together.
- Beat the egg white, adding the granulated sugar in two times, and beat them until stiff peaks form.
- Add the powders into the egg white, I usually do it in two times. With a spatula, try to turn the mixture over so that the foam won't break down too much.
- When it's roughly mixed, do the "macaronage". Using a skepper, push the mixture onto the bowl to break the extra bubbles. It's done when the surface is shiny and it drops smoothly but not too liquid.
- Put it in a piping bag. Use a silicon sheet for macarons if you have. If not, use the baking sheet. I also put a sheet of carton paper under the baking (or silicon) sheet. Pipe the dough on the sheet, keep it upright, until about 2 cm. Keep enough distance to other macarons.
- Leave them for several hours to dry until they make skins. It takes many hours in the humid weather.
- Bake in the oven preheated at 160 degree C for about 13-4 minutes. They make cracks when the lower heat is too strong, and they bust when the upper heat is weak, so I put them on the top position (very close to the ceiling of the oven). Turn the board in the middle of the baking.
- Cool them down and remove from the sheet. Spread the bean paste or ganache on a macaron coque and bind with another. Enjoy!
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So that is going to wrap it up with this special food matcha (green tea) macaron recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
