Indulge in the delicate flavours and vibrant elegance of Matcha Macarons! These delightful French sandwich cookies combine the subtle earthy sweetness of matcha green tea powder with a light and airy meringue shell and a creamy filling. They’re a treat for both the eyes and the taste buds, perfect for those seeking unique and sophisticated flavours.
Macarons, with their delicate shells and luscious fillings, embody the pinnacle of French pastry finesse. Their origins can be traced back to Renaissance Italy, evolving over centuries into the beloved treat they are today. Here’s why macarons continue to captivate hearts and tastebuds:
- A Touch of History: The macaron’s journey is as fascinating as its taste. While their exact origins are debated, these meringue-based confections have delighted palates across Europe for centuries. Their arrival in France and subsequent refinement elevated them to iconic status.
- Airy Elegance: The hallmark of a perfect macaron is its ethereally light texture. The crisp outer shell gives way to a melt-in-your-mouth interior, creating a satisfying textural contrast.
- Flavor Canvas: Macarons showcase endless flavor creativity. From timeless classics like pistachio and raspberry to unexpected delights like lavender-honey or salted caramel, there’s a macaron to tempt every taste.
- Visual Allure: Macarons are miniature masterpieces! Their vibrant colors, smooth domes, and signature “feet” make them as visually appealing as they are delicious.
- The Challenge and Reward: Macarons are notoriously finicky to bake. Mastering their technique is a true culinary achievement, making their success all the sweeter.
What You’ll Need
- For the Macaron Shells:
- 1 cup (100g) icing sugar
- ¾ cup (65g) almond flour (also known as ground almonds)
- 2 large egg whites, room temperature
- ¼ cup (50g) granulated sugar
- 1 teaspoon matcha powder
- Pinch of cream of tartar
- For a Simple Buttercream Filling:
- ¼ cup (55g) unsalted butter, softened
- ¾ cup (90g) icing sugar
- 1-2 tablespoons whole milk
- ½ teaspoon vanilla extract
Equipment
- Baking sheets
- Parchment paper
- Food processor (optional)
- Mixing bowls
- Whisk & electric mixer (handheld or stand mixer)
- Piping bag with a round tip
Instructions
- Prep and Sift:
- Line baking sheets with parchment paper.
- Sift together icing sugar, almond flour, and matcha powder in a bowl. (Using a food processor helps achieve a super-fine texture).
- Whip the Meringue:
- Beat egg whites and cream of tartar until foamy. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
- Fold in Dry Ingredients: Gently fold the dry ingredients into the meringue in thirds until just combined. Don’t overmix!
- Pipe the Shells:
- Transfer the batter to a piping bag. Pipe circles (about 2.5cm diameter) onto prepared baking sheets, leaving space for spreading.
- Rest and Bake: Let piped macarons rest at room temperature for 30 minutes to form a slight skin. Preheat oven to 150°C (300°F). Bake for 15-18 minutes, or until feet are set and shells are slightly firm.
- Make the Filling:
- Beat butter and icing sugar until light and fluffy. Add milk and vanilla, beating until the desired consistency.
- Assemble:
- Once cooled, match macaron shells of similar size. Pipe or spread a dollop of filling onto one shell and gently sandwich with its partner.
Tips for Perfect Matcha Macarons
Aged Egg Whites
While fresh eggs are great for many recipes, when it comes to macarons, egg whites that are a few days old perform better. They’ve had time to lose some moisture, leading to a more stable and voluminous meringue.
Accurate Measurements
Macarons are known for being a bit finicky. To ensure success, precision is key! Instead of using cup measures, opt for weighing your ingredients (especially the dry ones) for the most consistent results.
Don’t Overmix
Overmixing the batter is one of the primary reasons for macaron failures. When folding in the dry ingredients, use a gentle hand and stop mixing as soon as the batter is combined. A slightly undermixed batter is better than an overmixed one!
Rest Time is Key
After piping your macaron shells, allow them to rest at room temperature for about 30 minutes. This helps them develop their characteristic “feet” – the ruffled edges at the base – and ensures a better rise during baking.
Flavour Fun
Matcha’s subtle earthy notes pair beautifully with a range of fillings. A classic buttercream is always delicious, but don’t be afraid to experiment! Try a luxurious white chocolate ganache, a dollop of tart fruit jam, or for the matcha enthusiast, a creamy matcha buttercream for double the matcha flavor.
