Matcha Macarons
Of the many types of macarons, Parisian style macarons with their sleek exterior and beautiful foot are the most popular. Our Matcha version is a guaranteed hit!
[Makes 16]
[Ingredients]
For the Macaron Batter:
Aiya Cooking Grade Matcha.............. 1 tbsp
Almond Powder..................................... 1/2 cup
Powdered Sugar................................... 3/4 cup
Egg White............................................... 2 whites
Powdered Sugar................................... 1/4 cup
For the Filling:
Heavy Cream........................................ 1/3 cup
Sugar...................................................... 1 tsp
Tip: To get the proper sheen and properly crunchy exterior with your macarons, make sure to let them rest at room temperature before baking so the outside layer can dry.
[Directions]
- Sift the Matcha, almond powder, and 3/4 cup powdered sugar together.
- Beat the egg whites until they form stiff peaks, adding in the 1/2 cup of sugar half at a time until it is a nice, glossy meringue.
- Gently fold in the sifted dry ingredients half or thirds at a time until they are incorporated.
- Continue to gently mix until the batter takes on a thick, smooth, creamy texture.
- Spread some parchment paper onto a baking sheet and preheat your oven to 400 degrees.
- Transfer the batter to a piping bag and pipe out circles of batter (about 1.5" in diameter) onto the parchment lined baking sheet.
- Let rest at room temperature until the surface of the batter dries (approximately 30 minutes).
- Bake at 400 degrees for 1~3 minutes and then turn the oven down to 300 degrees, continuing to bake for another 10~12 minutes.
- Add the 1 tsp powdered sugar to the heavy cream and beat them together until they form whipped cream.
- Let the baked meringues completely cool and then sandwich them together, spreading a small amount of the whipped cream in each sandwich.
