Matcha Macarons

Matcha Macarons

This recipe yields 13 - 15 small macarons (template in link)

55g fine almond meal

100g icing sugar

50g egg whites, room temperature

18g castor sugar

1-2 tsp matcha powder

wilton gel food colouring in leaf green

57g unsalted butter, room temperature

90g icing sugar

1 tbsp vanilla bean paste

1 tsp matcha powder

Method

https://www.facebook.com/LimCynthia/videos/10152690150180863/

Here are some notes for the making of macarons..

1) Ingredients must be of room temperature

2) Bowl for whisking of egg whites must be clean of dust/yolk etc

3) Only use gel food colouring for the best colours

4) If the dry mixture is too coarse, blitz it. You won't want rough macarons do you?

5) Use silicon paper for lining your baking trays (this has worked the best for me so far)

6) Ensure that macarons are dried before baking. You want pretty feet don't you? Refer to this blog post for drying of shells using the oven. I usually leave mine next to a fan for about 30 minutes or even under the air-conditioner at times. 

7) Make sure your macaronage is in the right stage, one/two whips too few or too many will cause your macarons to be grainy/too smooth (macarons will be flat)

8) If your macarons are cooked, they will be easy to remove. If they are not, pop it back into the oven for a minute or two.

9) Macarons are meant to be sweet and sugar is pretty much essential for the pretty feet/smooth top so NO you may not cut down on the sugar drastically like you would for other bakes. Go find something else to bake if the sugar puts you off. In fact, the sugar allows the macarons to grow taller in a way... go figure. 

Have fun baking them! (: