Matcha Green Tea Macarons (抹茶马卡龙) | The Chinese Cuisine

Lightly sweet French macarons, with matcha (powdered green tea) flavor. These delicate cookies have a crisp, smooth outer shell with a chewy interior and creamy, buttery filling. Package them as a gift, or pop one in your mouth along with a sip of tea. They are actually quite versatile.

INGREDIENTS:
- 1 cup confectioner's sugar
- 3/4 cup almond flour
- 1/2 tablespoon + 1 tablespoon matcha powder
- 1/2 teaspoon blue food coloring powder
- 1/4 teaspoon yellow food coloring powder
- 2 eggs
- 1/4 cup + 1 teaspoon granulated sugar
- green food coloring
- 1/8 cup + 1/8 cup heavy cream
- 1/2 stick softened butter (4 oz.)

DIRECTIONS:
1. mix confectioner's sugar, almond flour, 1/2 tablespoon matcha powder, and blue and yellow food coloring powder and sift
2. separate the egg yolk and egg white of the two eggs
3. beat the egg whites, and add in the 1/4 cup granulated sugar in three parts
4. add in three drops of green food coloring
5. finally, beat the egg whites until hard peaks form and they are shiny and silky looking
6. combine the beaten egg whites and flour mixture by folding. this makes the batter for the macaron shell
7. the batter is ready when it falls down continuously when you lift the spatula
8. put in piping bag, and pipe onto a silpat or baking sheet as shown in video
9. slam the tray to get out any air caught within the shells. use a toothpick if necessary
10. set for 30 minutes to an hour before baking. they should be ready for baking when the shells are dry on the outside
11. meanwhile, prepare the filling. take your egg yolks and add in 1 teaspoon granulated sugar
12. cook on low heat - be careful not to burn it. add in 1/8 cup heavy cream while stirring continuously
13. take the butter, cooled yolk mixture, and add them in electric mixer and mix
14. add in 1 tablespoon matcha powder and another 1/8 cup of heavy cream. mix and add more heavy cream if needed
15. put filling in piping bag
16. bake macaron shells when ready for 18 minutes at 300 degrees Fahrenheit
17. after the shells have cooled, add in filling!
18. serve and enjoy!
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