Matcha green tea brought back from the organic store, and a desire to make macaroons (it's been a long time!).
I haven't started making macarons for ages!
But hey, it's a bit like riding a bike, once you get the hang of it, you don't forget it.
So here we go for a green batch! I chose to flavor the shells with matcha tea and fill them with dark chocolate ganache, the two flavors work rather well together.
Matcha Green Tea Macaroons & Chocolate Ganache
The ideal combination of chocolate and green tea ...
Ingredients
- 60 g full liquid cream
- 50 g soft butter
- 140 g dark chocolate
- +
- 125 g of almond powder
- 210 g icing sugar
- 3 egg whites
- 30 g powdered sugar
- Green coloring
- 3 tsp matcha green tea powder
Prepare in advance
- Chocolate ganache: in a saucepan, heat the whole liquid cream and the butter. Melt the dark chocolate into pieces. Smooth out well then set aside for the rest.
- Cockles (French method): start by mixing and / or sifting the almond powder and icing sugar. Whip the egg whites until stiff with the powdered sugar (poured in little by little). I recommend leaving the egg whites at room temperature a few hours before. Stop whipping when the meringue, still shiny, forms peaks with the whisk. At this point, add a dash of green food coloring (more or less depending on your wish for the final color) and the powdered matcha green tea. Whisk to homogenize and remove the bowl from the stand of the food processor.
- Using a spatula, gently incorporate the sifted mixture (almonds-icing sugar) into the whipped egg whites. Mix well to avoid lumps. We know that the dough is ready when the mixture falls back into a sort of ribbon. The macaronnage is finished! Prepare a baking sheet covered with baking paper.
- Line a pastry bag fitted with a round tip with the dough and place 3cm small circles on the paper, making sure to leave space between each circle because they will spread out a little… Leave to crust at room temperature for 30 minutes. During this time, preheat the oven to 140 ° in hot air. In the oven, put only one baking sheet in the oven each time, but store two empty baking sheets under the lined baking sheet so that the collar forms itself! It's magic… Then bake for 15 minutes (be careful, it works for my oven, maybe not for yours, it's up to you to test…). Remove the baking sheet from the oven and let the macaroons cool on the baking sheet for a few minutes before gently peeling them off. Once the shells have cooled, garnish them with chocolate ganache (using a pastry bag).
Notes
The macaroons will be even better after a few hours in the fridge ...
[ Equipment used ]
Piping bags 40cm (pack of 100)
This must be delicious once again! I recently tried one of your layer cakes and it was to die for so thank you thank you :)
Thanks for this recipe! I would try it (replacing the tea with something else, I don't like it) but I have a problem with the plates: I can't find any in the store! They are always too small for my oven... What should I do? Thanks!
Hello Agnès, you should perhaps look on a household appliance site if your oven brand plates are on sale, that would be a solution to find them exactly the right size. @ soon
Hello
I'm going to start...
I have a fan oven, so it should be fine.
On the other hand, I didn't quite understand the method of the two plates in the oven to make the collar.
Should I stack them on top of each other, or on different levels?
Thanks for your advices.
Hello Genevieve, you have to put an empty plate on the lower level of the macaron plate. See you soon :)
Hello Lilie! Don't you need a thermometer to be precise when making the macaron recipe?
for tea: can we replace any other tea, in a bag or in a pot? and is there no risk that there will be pieces-tea shavings in the dough?
Hello, for the French macarons method, there is no need for a thermometer (on the other hand, the Italian method does). You can choose another tea, however it must be in very fine powder, like the one in my photo, otherwise there will indeed be irregularities on the shells. See you soon
Hello,
I tested this recipe by replacing the green tea powder with orange zest powder, it was a treat.
First time I got macaroons
http://toutenrose.free.fr/?p=721
Thank you for this recipe :)
How beautiful are your macaroons!
Hello Lily!
I wanted to try macarons for a long time...so I started but the problem was the shells :/...I followed the dosages to the letter but my device was apparently too thick, so I had "snail" shells that weren't pretty at all....A tip perhaps?
Hello Aurélie, I think you didn't beat your dough enough. It should form a ribbon when it falls, when it's ready. See you soon
Thanks Lilie ;-) , it's true I think that was it. The next time, on the other hand I "macaronné too much" and the shells were all flat, it's difficult to find the right texture at the beginning I think.
Superb, I am a fan of Macarons.