Introduction: Matcha Green Tea Macarons | Josh Pan
Welcome back to yet another one of my macaron tutorials. Today we will be trying a more exotic flavor: the Matcha Green Tea Macarons. If tea is not your cup of tea (see what I did there?), perhaps try out the recipe from last week: the Chocolate Macarons recipe. You can find that on my page or on my YouTube. If you love the slightly bitter taste of matcha, this recipe is perfect for you.
If you like this, don't forget to check out my YouTube Channel (@joshpancooking) where I have video tutorials of all my recipe. Of course, don't forget to like and share my videos, and subscribe to my channel. It means the world to me [:
Step 1: Gather the Ingredients
For this recipe, we will be using...
- 2 Egg Whites
- 40g Superfine Sugar
- 120g Powdered Sugar
- 65g Almond Meal
- 1 tbsp Matcha Powder
- Pinch of Salt
- 1 bar Butter
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Heavy Cream
- 2 tsp Matcha Powder
Step 2: Mix the Dry Ingredients
Put together the dry ingredients. These are...
- Powdered Sugar
- Almond Meal
- Pinch of Salt
- Matcha Powder
Mix until well incorporated.
Step 3: Prepare the Egg Whites
In the bowl of a stand mixer, separate your eggs (whites in bowl). Discard or set aside egg yolks as we will not be needing them for this recipe. Add in the superfine sugar. Using the whisk attachment, beat on medium-high speed until stiff peaks form (for help, see my plain macaron tutorial video on my YouTube channel).
Step 4: Mix Everything Together
Sift your dry ingredients into your egg mixture. Be sure to discard any large chunks that don't make it though the sieve. Gently fold the dry ingredients into the egg mixture until the mixture resembles molten lava. When lifted out of the bowl, the mixture should ribbon unevenly, but slowly melt back into the bulk mixture (again, see videos on YouTube channel for help).
Step 5: Pipe Your Macarons
Fill your mixture into a piping bag fitted with a large round tip. Pipe mixture into quarter sized mounds onto baking mats or parchment paper. Tap the baking sheets on a counter a couple times to thin out cookies and remove large air bubbles. Then simply let the pans sit for 30 minutes or more, or until a skin or shell forms over the cookies.
Step 6: Bake Your Shells
Bake your macarons for 18-20 minutes at 300-305 degrees Fahrenheit. Depending on your oven, you may need to adjust the temperature. Your macarons are done when only a few crumbs stick to your parchment paper upon removing. The heat within the macarons will continue to cook them inside out so that they should remove cleanly after completely cooked.
Step 7: Make the Buttercream
In the bowl of a stand mixer, put your butter, and let it sift until softened (room temperature). Beat on medium speed until smooth, fluffy, and pale. Sift in your powdered sugar all at once and reduce the speed to a low churn. Once the powdered sugar has been fully incorporated, add in the vanilla extract. After that has also been incorporated, sift in your matcha powder. Keep in mind that matcha is a bit bitter, so you may want to add less than 2 tsp if you do not like the strong flavor. However, if you love matcha, you may find that 2 tsp is not enough. Finally, once the matcha is well and evenly distributed throughout the buttercream, add in up to 1 tbsp of the heavy cream to bring it to the soft creamy texture.
Step 8: Fill the Macarons
Fill the buttercream into a piping bag with a big round tip, and pipe a small mound on the middle of a macaron cookie. Sandwich with another cookie, and there you have it, a full macaron cookie.
Step 9: Enjoy!!
These macarons are great for parties, gatherings, showing off, being bourgeois, making friends, or self-indulgence. If this video/Instructable was helpful, please <3 it, and subscribe. Also, find me on Facebook, Twitter, Tumblr, Instagram, and YouTube @joshpancooking. The greatest gift to me would be if everyone subscribed to my YouTube Channel. Well, thanks for your time, and I shall see you all soon. Goodbye!