Рецепт I SAW FEET! ~ Matcha Macarons
This is my very first attempt at making macarons and I was so excited when I SAW FEET appearing in my macarons through the oven door! Woohoo!! Credit must go to Esther. I was inspired by her post Black Sesame Macarons recently. Her simple method of making macarons and small portion of ingredients motivated me to make this Matcha Macarons for this month Aspiring Bakers event. I followed her recipe to the 'T' only changing the black sesame powder to matcha powder and I used chocolate ganache cream as filling. The macarons look gorgeous and adorable, they just melt in your mouth. The only negative is I find them overly sweet for me but I definitely don't mind to make macarons again for my family and friends.
To pipe out equal sizes of macarons, use a small round cookie cutter (I used a mini torch light) and draw staggered rows of circles on a baking paper with a pen. Then cover it with another non-stick baking sheet over it.
Matcha Marcarons
- Ingredients (You can read the Chinese version recipe at Esther's blog)
- 37g Ground Almond
- 3g Matcha powder
- 40g Icing sugar
- 30g Egg white
- 40g Icing sugar
Method:
Sieve ground almond, matcha powder and icing sugar twice.
Beat egg white until foamy and sieve icing sugar in batches then change to high speed and beat till peak form (thick and glossy). You may beat egg white to stiffer peak if you prefer a thicker marcaron.
Then sieve (again) dry ingredients into egg white in two batches and fold mixture well thoroughly with a rubber spatula.
Add batter into piping bag with nozzle tip #1A attached. Then pipe small circles on non-stick baking sheet. (When piping macarons, hold bag straight up from the sheet, with the tip close to the baking sheet. The batter will push itself out in a perfect circle).
Once piped use a toothpick to prick any air bubbles that appear. Dry the macaron shells for 30 minutes at room temperature.
Preheat oven at 150 degree for 10 minutes. Then bake macaron shells at centre rack with one empty tray placing at the lower rack. This is to avoid excess heat burning the base of the marcaron shells. The feet will start to appear in about 3 minutes.
Remove the (hot) empty rack and place another empty rack on top of the macaron shells and bake for another 5-8 minutes.
You can test if they are done by touching the tip of a macaron, if its wobbles they are not done. When baking is complete, the shell should not stick to the tray. Put them back to oven for a couple of minutes if you have difficulties removing them from the baking sheet.
Dust some matcha powder on macaron shells and leave them to cool on the baking tray. You can store them in an airtight container and refrigerate it until you're ready to use them.
Pipe cream of your choice onto one macaron shell and sandwich with another half.