Recipe: MATCHA GREEN TEA MACARONS

 Matcha-Green-Tea-Macarons

You’ve probably seen these adorable little confections all over the place. They come in lovely pastel shades ranging from ballet pink to speckled robin’s egg, or even bright purple to flecked black and white. Macarons can be flavored with strawberries, tiramisú, passion fruit, or mint chocolate chip–the possibilities are endless!

But don’t forget about the unique texture; these cookies have a distinctive crispy outer shell that gives way to a chewy center. The shells mingle with the flavors of their respective fillings, whether it’s chocolate ganache or, in this case, coconut buttercream.

These French macarons have matcha green tea powder to add some color and a mellow matcha flavor, and they are paired with complementary coconut buttercream to delight any dessert lover.

Matcha-Green-Tea-Macarons

MATCHA GREEN TEA MACARONS

Recipe adapted from Je suis alimentageuse and Bravetart

MATCHA GREEN TEA MACARON INGREDIENTS:

—50 grams almond meal
—¼ teaspoon salt
—7 grams matcha green tea powder
—115 grams powdered sugar
—72 grams egg whites (aged at least overnight at room temperature)
—36 grams white granulated sugar

STEP BY STEP GREEN TEA MACARON INSTRUCTIONS:

  1. In a food processor, pulse almond meal, salt, matcha green tea powder, and powdered sugar together several times. This helps dry out the almond meal and pulverizes it until you get rid of all of the larger pieces.
  2. Sift the almond mixture and continue processing the mixture until you only get about 1 tablespoon of larger pieces.
  3. Whip the aged egg whites with the granulated sugar until stiff peaks form. You can identify this when you pull out the whisk. The peak will point straight out and won’t wobble.
  4. Add the sifted almond mixture. Gently fold by scraping around the edge of the bowl and the bottom, folding over, and then gently pressing in the middle. Repeat this folding motion until you get a lava-like batter that flows from the spatula in a thick, flat ribbon. You’ll have to do the folding motion, also called the macaronage, about 45-50 times until you get the desired consistency.
  5. Transfer the batter to a piping bag fitted with a No. 12 Wilton Round Tip (or another ¼-inch diameter tip) and pipe ¾-inch circles about 1-inch apart on a thick-bottomed baking pan lined with either a Silpat or parchment paper. Keep in mind that a thick pan will result in better heat distribution.
  6. Let the circles dry for about 15 minutes, until they don’t stick to your finger if you touch them.
  7. Bake for 15 minutes at 300 F or until the shells don’t move when you touch them in the oven.
  8. Remove shells from the oven and let cool on a wire rack. Gently peel the shells off of the lining. If baked all the way, they should easily peel off.

COCONUT BUTTERCREAM INGREDIENTS:

—¼ cup butter

—3 tablespoons coconut milk

—2 ½ cups powdered sugar

STEP BY STEP COCONUT BUTTERCREAM INSTRUCTIONS:

  1. To make the buttercream filling, cream together the butter, coconut milk, and powdered sugar until smooth. Transfer to a piping bag to fill similar-sized shell pairs.

NOTE: Let macarons mature in an airtight container in the fridge at least overnight. Remove from fridge and enjoy!

What other macaron flavors do you like?

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