Matcha Macarons (French version) 綠茶馬卡龍

Matcha French Macarons (32 shells)

Ingredients

Macaron shells (Pic 1)

80g egg white room temperature

65g castor sugar

80g almond meal

140g icing sugar

½ tsp lemon juice

2 tsp green tea powder

1/8 tsp green food colouring paste

Filling

55g unsalted butter softened

3 tsp of lemon juice

3 tbsp green tea powder

115 icing sugar

Directions:
Shells:

1.       Aged egg white at room temperature
2.       Pulse Almond meal with icing sugar for 5 minutes (Pic 2). Add Matcha powder and sieve 3 times (Pic 3). Set aside.(Pic 4)

3.       Mix the egg white and castor sugar in a heatproof bowl
4.       Making sure that the bowl will snuggly fit the pot, bring the water to boil then lower the heat to a gentle simmer
5.       Place the bowl on top of the pot, making sure the bottom of the owl does not touch the simmering water….aka double boil method.
6.       Whisk the egg white mixture until the sugar is dissolved the temperature reads 50-55C on the sugar thermometer (Pic 5)
7.       Transfer the egg mixture into the mixing bowl with the balloon attachment.
8.       Add lemon juice(Pic 6)
9.       Whisk on medium speed until soft peak or “shaving form” consistency
10.   Add in food colouring (Pic 7 & 8)

 
11.   Using a flexible silicon spatula, fold in sieved almond and green tea powder into the meringue one third at a time. And start counting the strokes.(Pic 9)
12.   Continue to fold until all dry ingredients are fully incorporated and it forms a shiny batter with a thick, ribbon like consistency (Pic 10)
13.   Pour the mixture into a piping bag fitted with 10mm nozzle, and pipe onto prepared baking sheets (Pic 11)
14.   Leave the tray at room temperature for 30 minutes or more until the macarons surface are “drier” to touch. (Pic 12)
15.   Preheat oven to 150C and bake each tray for 15-20minutes depending on the oven.
16.   Cool for 10 minutes then carefully peel off the baking sheet.
17.   Leave to cool completely before piping in the filling

Directions:
Fillings and assembling 

18.   Filling – beat butter, lemon juice until light and fluffy (Pic 13&14), then add icing sugar (Pic 15) and green tea powder (Pic 16 &17). Piped the filling onto the shells. (Pic 18)
19.   Macarons tasted better after an overnight refrigeration

Sources: http://mykeuken.blogspot.ca/2011/07/green-tea-macarons.html