Tea and macarons go hand in hand. In fact, I often enjoy macarons while sipping a cup of my favorite blend. Lately I’ve been on a matcha kick. Matcha is the vibrant Japanese green tea leaves that are ground into a powder. It’s known for its health benefits, including antioxidants and mood lifting properties. The culinary blends can easily be used in baked goods, smoothies and even ice cream.
After receiving some culinary matcha from Deliciously Matcha, pairing it with macarons was a must. I was especially excited to try the Delicously Matcha brand, because their matcha is grown in Uji Japan, the region where the highest quality matcha is produced.
The culinary matcha was wonderful to work with. The velvety and rich flavor complimented the lightly sweetened macaron shells beautifully. A true matcha made in heaven.
- 212 grams of almond meal
- 212 grams confectioners sugar
- 82 and 90 grams of egg whites divided
- 236 grams of granulated sugar
- 158 grams of water
- 1 cup organic shortening (or butter)
- 1 tsp Vanilla
- 1 tsp Deliciously Matcha Cullinary powder
- 1 cup confectioners sugar
- Edible food pen & extra matcha powder for decorative garnish.
- Prep and measure all of your ingredients with a scale.
- Prep your piping bag with your 1/2-inch tip.
- Line 2 baking sheets with parchment paper or silpat.
- Preheat oven to 350 degrees. The temperature of your oven will depend specifically on the way it heats and the levels of humidity. My oven tends to run hot so I bake about 25 degrees Fahrenheit less than suggested (325).
- Combine almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, then mix together to break up lumps.
- Make a well in the center of the dry mix and pour the 82 grams of egg whites into the center of the dry mixture. Fold together until blended and paste-like and set aside.
- To make your syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. Once the thermometer's temperature reaches approximately 200 degrees F, place the 90 grams of measured egg whites in your stand mixer and whisk on medium speed.
- Continue to whisk until soft peaks form. Once formed, turn your mixer down to low speed to keep your egg whites moving.
- As soon as the sugar syrup reaches 248 degrees F, remove from heat. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl, until thoroughly combined. THEN increase the mixing speed to medium high and whisk sugar and egg whites together until glossy and stiff peaks form. (The meringue should completely keep its form.)
- Gently fold into the almond/powdered sugar mixture starting with one third. I rarely use the entire batch of meringue, relying more on the consistency of the batter which should run off the spoon in ribbons, almost like lava.
- Continue to fold your batter in a circular motion, going around the edges of the bowl until smooth and thick ribbons run off your spatula.
- Transfer batter into your prepped piping bag(s).
- Pipe 1 1/2 inch circles about one inch apart on your baking sheet. Or you can place your heart template underneath parchment paper and pipe your macarons using the template as your guide. To make the miniature macarons, you simply just pipe smaller rounds, about dime sized.
- Be sure to hold your piping bag directly above your baking sheet when making your rounds.
- Continue to pipe rounds/hearts until you've filled your entire baking sheet.
- Before placing your macs in the oven, allow them to rest until a skin has formed. This can take anywhere from 10 to 20 minutes, but rarely longer than that. If they take longer, most likely your batter is too wet or your meringue is not stiff enough.
- Test by touching your piped macs to make sure they're dry to touch and that no batter comes off on your fingers.
- Once the skin has formed, place your macarons in the middle rack of your oven and reduce heat by 25 degrees (325)
- Bake for about 10-12 minutes until the feet have formed.
- Remove from oven and allow 3-5 minutes to cool.
- Once cool, gently remove shells from parchment paper/silpat and transfer to a cooling rack.
- Repeat same steps for baking the remaining macaron batter, increasing your oven back to 350 degrees F before baking each batch.
- Allow your macarons to cool completely and then decorate by writing single words, such as #matcha & #love. You can also dust the shells with a little of the matcha powder for garnish. Set aside until filling is ready.
- Pour all ingredients into the bowl of a stand mixer. Mix together until fully incorporated.
- Transfer to a piping bag with tip of your choice. I used a Wilton 2D.
- Pipe the matcha filling into the center of your macaron shell placing another shell on top to create a sandwhich. Repeat these steps to fill all your macarons.
- I recommend allowing your macs 12 hours to set in the fridge before serving.
- Keep well sealed and freeze if not eaten within 1-2 days.
I left the macaron shells white to highlight the gorgeous color of the matcha powder. You also might’ve noticed that I shaped some of the macarons into little hearts. At the time I was thinking they’d be perfect for the upcoming celebration of love and also for those who love matcha. Yet after the events that occurred over the weekend, consider the hearts a way for me to show my love and support to all of you.
Turning the shells into hearts was really quite simple to do, using the template that I found here. I also wrote a few fitting words on the shells with a black edible ink pen for a decorative touch.
#matcha & #love because the two are a perfect match.
If you’re a matcha lover like myself, baking with it is a must!
The Deliciously Matcha macarons are addictively good and they’d make lovely gifts from the heart. Plus they’re dairy and gluten free with health benefits from the matcha powder.
Thanks for reading! I hope you give this matcha a try! It truly lives up to its delicious name.
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