Tea and macarons go hand in hand. In fact, enjoying macarons while sipping a cup of matcha is perfection. Since I’ve been on quite the matcha kick lately, naturally I decided to pair my favorite beverage and dessert together to create these creamy and delightful matcha French macarons.
DELICOUSLY MATCHA FRENCH MACARONS
Chewy and delicious classic French macarons filled with creamy and smooth matcha frosting.
Dairy and Gluten Free
INFORMATION ABOUT MATCHA
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 is wonderful and easy to work with in this macaron recipe. A little bit goes a long way with the matcha frosting, which is velvety and full of matcha flavor, complimenting the lightly sweetened macaron shells beautifully.
A true matcha made in heaven.
And a must make for matcha and macaron lovers alike!
The matcha frosting is simple and easy to make, requiring only 5 ingredients. It’s also vegan made with organic shortening and balanced in taste resulting in the perfect macaron filling.
MATCHA FRENCH MACARONS
The matcha macarons are easy to make, following the macaron recipe instructions below. The shells are made using the Italian meringue method, where sugar and water are heated to 248 degrees Fahrenheit. This process results in a sturdier meringue and batter, for better quality results.Print
Homemade macarons with a culinary matcha infused cream filling. Dairy & Gluten Free.
For the French Macaron Shells
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
- 1 cup organic shortening (or butter)
- 1 tsp Vanilla
- 2 tsp Deliciously Matcha Cullinary powder
- 1 3/4 cups confectioners sugar
- Edible food pen & extra matcha powder for decorative garnish. (optional)
For the macarons
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 10.
- Line 2 baking sheets with silpat (or parchment).
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
For the sugar syrup
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely!
- 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 into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- Pipe 1 1/2 inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick!
- Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 20-30 minutes. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 12-14 minutes.
- Remove from oven and allow 15-20 minutes to cool before attempting to remove the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter.
- They’re ready to fill.
- Allow the 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.
For the Matcha Filling
- 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 the macarons.
- I recommend letting Macs mature for 12 hours to set in the fridge before serving.
- Keep well sealed and freeze if not eaten within 3 days.
Keywords: matcha macarons, French macarons, matcha frosting, tea infused macarons
DECORATING THE MACARONS
Leaving macaron shells white helped to highlight the gorgeous color of the matcha powder. You also might’ve noticed the heart shaped macarons. At the time I was thinking they’d be perfect for the upcoming Valentine’s Day. 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. Write a few fitting words on the shells with a black edible ink pen for a decorative touch, if desired.
#matcha & #love because the two are a perfect match.
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.
I hope you enjoy making and eating them as much as I did!
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