If I love cooking savoury dishes my daughter is the total opposite, she is into making amazing pastries like this macaron. This was her nth time making macarons and as she endlessly prepares them, she also is starting to perfect this culinary art. This macaron is a combination of all her favourites, matcha, macarons and chocolate, since these are her favourite flavour you can be assured that this recipe is as at its best, just look at the photos they are look like commercially made but trust me it’s all her hard work, an even though she don’t have the proper utensils to make it, no macaron stencil, wrong piping head and the almond flour made fine by a blender the results are A+++. I know the recipe and process can be daunting, I bet if you give passion to it like her you will achieve great results.
I love the combination of this macaron, the bitter sweet matcha with bitter sweet creamy chocolate ganache is a flavour to die for, add the smooth crispy with slightly chewy texture, this treat is what your dreams are made off.
- ½ cup powdered almonds
- 1 cup powdered sugar
- 5 tbsp granulated white sugar
- 3 tbsp matcha powder
- 2 large egg whites, at room temperature
- pinch of salt
- 3 tbsp cocoa powder
- 5 tbsp butter, room temperature
- 1 tbsp powdered sugar
- In a food processor or a blender (this is what my daughter used), grind together powdered sugar, almond powder, matcha powder and salt until there are no lumps. Sift mixture into a large bowl then set aside.
- Using a hand mixer beat egg white until it holds its shape, gradually add granulated sugar until it forms stiff peaks.
- Fold the almond flour mixture into the beaten egg whites, mix it until its even and smooth. Place the mixture in a piping bag.
- Pipe the batter in a baking paper lined baking sheet, form 1½-inch diameter circles spaced 1 inch apart.
- Strike or rap the baking sheet on a counter top few times to flatten the macarons and remove any air bubbles, let it stand for 30 minutes until top becomes shiny and "skin" forms and no longer wet on top.
- Bake in a 180C preheated oven for 10-15 minutes or until they are set. Let it cool completely before removing from the baking sheet.
- Prepare your filling, in a bowl combine all ganache ingredients, using a hand blender mix together until smooth.
- Spread the ganache on the inside of the macarons then sandwich them together. Place in an airtight container, refrigerate for at least 24 hours before serving.