The Green Tea Macarons
Here are a couple options you can do to prevent the macaron from softening. First, boil sugar syrup and pour it into beaten egg whites and whipping it into a meringue. This helps the shell by making the coating shinier and harder and controlling the moisture.
Another important thing to remember is that you want matcha powder, not green tea powder between these is that the matcha is water soluble, meaning that it dissolves in water. Some of you want to become instant connoisseurs and buy the highest grade possible of matcha. Mistake. The higher the grade, the lighter the flavor because of the aging period. The longer it ages, the lower the grade, the stronger it is. This doesn't mean quality, just grade. Try to buy matcha that's in-between the lowest grade and a medium grade. Always remember that macarons are very delicate. When solid, if you apply just a little bit of pressure to the shell it implodes. The point is that's it's super delicate and you want to be careful when handling them before and after you prepare them. |
|
Ingredients:Here's the list of ingredients you're going to need.
For the shell:
|
Recipes:Put the almond powder in a mixer with the icing sugar and mix it thoroughly. (Try layering the almond powder and sugar) This is a physical reaction. Pour everything on a clean, flat surface that you will be using for cooking and sift. Macarons are delicate as I mentioned earlier and when they have clumps they get a strange texture and get cracks in them.
After you sift, there might still be large clumps, try crushing them into powder and mixing them in. If you can't crush them, throw them out and keep going. Mix the 5oz of egg whites, 2.5-3oz of sugar, a pinch of salt, and either the vanilla beans or the vanilla extract and the matcha. If you're going for the extract, don't put it in just yet. You're going to want to wait until you're in the middle of mixing the ingredients. |