Macarons are becoming extremely popular worldwide and you can make these sweet tidbits in a myriad of colors and flavorings. A number of food bloggers from Twitter got together a while back and joined up to challenge ourselves at making these delicious sweet cookies. Some were more successful than others but the Mac Attack itself was so successful that Jamie (@lifesafeast on Twitter) and Deeba (@vindee on Twitter) created a Mac Tweets where folks interested in developing their “mac” skills can get together and share their experiences. I first made Coffee Macarons with a Nutella Ganache filling for the last challenge, but I am back in Florida now so I wanted to try my hand at a more tropical looking cookie. I love the combination of pink and green so popular here in Florida, so I decided to use Japanese matcha green tea powder to color my shells and created a white chocolate strawberry filling. I used a couple of teaspoons of sugarless strawberry preserves to add a fruit flavor to my filling, as well as give the cookie the pink color I was looking for, but you could simply use a few drops of red food coloring instead.
Deborah Mele 2011
Matcha Tea Macarons With White Chocolate Strawberry Ganache
Macarons are becoming extremely popular worldwide and you can make these sweet tidbits in a myriad of colors and flavorings.
For The Shells:
- 90 Grams Egg Whites (About 3) At Room Temperature And Aged For 3 Days
- 30 Grams Sugar
- 200 Grams Powdered Sugar
- 110 Grams Finely Ground Almonds
- 1 to 1 1/2 Teaspoons Matcha Tea Powder
For The White Chocolate Ganache:
- 1/2 Cup Heavy Cream
- 3/4 Cup White Chocolate
- Red Food Coloring (Or Berry Preserves Strained To Remove Seeds)
- In a food processor, blend the almonds, tea powder and icing sugar until very finely ground. (I also found it helpful to push the mixer through a sieve to remove any larger pieces.)
- Set aside in a bowl.
- In a stand mixer fitted with a whisk, beat the egg whites until foamy, then slowly begin to add the granulated sugar until you have created a glossy meringue.
- Add the almond mixture to the meringues all at once, and quickly fold to blend and break up some of the air.
- Continue to slowly mix until the almonds are incorporated into the meringues and the mixture resembles lava. It should not take more than 50 strokes to accomplish this.
- I find it best to test the meringue at this time but dropping a small spoonful onto some parchment paper.
- Once you have the right consistency, fill a pastry bag with a plain tip with the mixture.
- Carefully pipe circles of about 1.5 inches in diameter about 2 inches apart onto parchment paper.
- Once you have completed piping allow the macarons to rest at room temperature for about 30 minutes to an hour to develop a skin.
- You can tell if this has happened by lightly touching the top with your finger, and if the mixture does not stick to your finger they are ready for baking.
- Preheat the oven to 280 degrees F. then carefully slide the parchment sheets onto a baking sheet and bake the macarons for 15 to 20 minutes depending on how large you piped them.
- While baking they should rise with airy feet developing.
- Once baked remove from the oven and cool for 10 minutes, then carefully remove them from the parchment using a small metal spatula. (If you have any trouble with the macarons sticking you can place a couple of drops of water under the parchment. Do not leave them there too long or they could get soggy.)
- Store macarons in an airtight container in the refrigerator until ready to add the filling.
- To make the filling heat the cream in a small pot until just before it begins to boil.
- Break up the chocolate and mix it into the hot cream until it has completely melted.
- Add the berry preserves or food coloring and stir to blend.
- Refrigerate the filling for an hour or two until it begins to firm up enough to be of spreading consistency.
- Either pipe or spoon some of the filling onto one half of a macaron, and then top with another of equal size.