by Kitchen Butterfly
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A&M's Testing Notes:
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100g fresh egg whites (about 3-4 egg whites), sieved Ask a question about this ingredient
125g almond meal, sieved Ask a question about this ingredient
125g icing sugar, sieved Ask a question about this ingredient
3 teaspoons cocoa powder (I used Hersheys unsweetened) Ask a question about this ingredient
150g caster sugar Ask a question about this ingredient
50ml tap water (at room temperature) Ask a question about this ingredient
Matcha cream (recipe below) Ask a question about this ingredient
Prepare you baking trays by placing one on top the other, before placing the silicone mats/silplats or parchment paper (in case you don't have the other two).
Ask a question about this stepSieve the almond meal, icing sugar and cocoa powder together a couple of times
Ask a question about this stepIn a mixer, start whip half the egg whites to soft peaks on medium speed.
Ask a question about this stepWhile the egg whites are whipping, bring the caster sugar and water (to make a syrup) to 117C (or 242F) on a candy thermometer.
Ask a question about this stepOnce ready, slowly add the boiling syrup to the egg whites in the food processor and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes). This forms the meringue.
Ask a question about this stepMix the remaining un-whipped egg whites to the sifted almond-icing sugar-cocoa mixture and fold into the meringue in four parts.
Ask a question about this stepPipe macarons on lined baking sheets, alternating the rows of piped batter.Let your macarons sit at room temperature for 30 minutes, if you can till the tops have dried such that when you touch them, no imprint is left. You can also bake them immediately!
Ask a question about this stepBake at 140C or 280F for 15-18 minutes. Turn the tray halfway through baking.
Ask a question about this stepWhen they are ready, let them cool till you can easily remove them off the sheets. If things are getting tricky, use a sharp knife to gently lift them off! For those who use parchment paper, gently lift the parchment sheet (with the macarons) off the tray and dampen the baking tray with water and then set the macaron lined sheet back on the tray. This will help the macs come of easier.
Ask a question about this stepFill with cream of your choice by placing macaron halves and topping each half with cream. Then place another to create a sandwich and then refrigerate to set (ideally overnight) but if you can't wait......eat straight away!
Ask a question about this step1 tablespoon just-hot water Ask a question about this ingredient
1/2 teaspoon Matcha powder Ask a question about this ingredient
1/3 cup creme fraiche Ask a question about this ingredient
1-2 tablespoons icing sugar Ask a question about this ingredient
In a small bowl, mix water and matcha powder to form a paste.
Ask a question about this stepAdd the creme fraiche and icing sugar and whisk together till well combined. Use this as the filling for the macarons
Ask a question about this stepThanks for trying this out WinnieAB. I'm glad it turned out well........and you enjoyed the macs.
KB- they are really super! Did you see I posted about them on my blog? The link is here: http://blog.healthy-green-lifestyle.com/macaron-mania.html
I love your idea of mixing matcha-almond-chocolate.
Thanks.
I'd love one right now!
Send me an address and I'll send some over :-), virtually!!!!!!!!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
kb, i'm new to 52 and am enjoying discovering your creativity. Green tea powder is something i really want to experiment with and you are an inspiration!