Saturday, 26 April 2014

Matcharons



Inspite of my intense dislike for green tea I was convinced to make matcha macarons, from here on in to be known as matcharons. If you're in Australia, and have seen the ad with the man pulling a "soy milk aftertaste face" that's what I look like when I drink green tea! Matcha lovers tell me the taste is worlds apart from regular green tea, I'll take their word for it. Matcharons have a really subtle taste, the buttercream centre fluffy and light with a slight herbaceous hint. Go on, give them a try, if only for their gorgeous colour :)


matcharon shells

75g egg white
100g ground almonds
100g icing sugar
1 tsp matcha powder (don't increase this, it does weird things!)
100g caster sugar
25ml water

 line 2 baking trays with baking paper
 combine the caster sugar and water in a small, heavy based pan and set aside
 put the ground almonds, icing sugar and matcha powder in a blender and blitz on the pulse setting for a minute or so • push the nut powder through a sieve into a large bowl, if you have a small amount that won't be pushed through the sieve just toss it out, any more than a teaspoon and it's worth repeating the blitzing stage
 divide the egg white in half, use scales for this stage, you may need to lightly beat the egg white with a fork to break it up • put half in the bowl of a stand mixer, set the other half aside
 over a low heat stir the sugar and water until the sugar dissolves • increase heat to high and bring the syrup to a boil, it's ok to swirl the pan but do not stir (!) • use a wet pastry brush to remove any crystals that form on the side of the pan • check the temperature with a sugar thermometer, you are aiming for 118ºC, but when the temperature reaches 110ºC whisk the egg whites until firm peaks form
 when the sugar syrup reaches 118ºC turn the mixer to low and slowly pour it into the bowl, once all the syrup is in, turn the speed to high and whisk until cool
 pour the unbeaten egg white over the nut/sugar/matcha powder, tip the meringue on top and using a spatula, mix together in a circular motion, lifting the batter from underneath • this method takes a bit of mixing, the batter is ready when a ribbon of batter falls from your spatula and disappears back into the mix within 20-30 seconds
• use a spot of batter under the corners of the baking paper to stick it to the trays
• fit a piping bag with a 10mm nozzle and fill with the batter • pipe 3cm rounds, about 2cm apart, onto the baking paper • tap the trays on the bench, turn through 90º and tap again
• preheat the oven to 150ºC while the macarons rest on the bench for half an hour or so
• bake for 18 minutes until firm, lightly push a macaron from the side, if it moves away from the ruffled foot around the base put them back in the oven for another couple of minutes, then check again
• cool on the tray for a few minutes then transfer to a cooling rack
• pair each shell with a similar sized partner; pipe the buttercream filling (recipe below) on the underside of one shell and gently press its partner on top
• store in an airtight container in the fridge overnight
 allow to come to room temperature to eat and enjoy!!


matcha swiss meringue buttercream

3 large egg whites
180g granulated sugar
230g butter, at room temperature, cubed
pinch salt
1 heaped tbsp matcha powder

 combine the egg whites and sugar in a bowl, place over a pan of simmering water, don't let the bowl touch the water • whisk constantly until the temperature reaches 72ºC (beware the perils of simultaneous mixing and temperature measuring...)
 transfer to a stand mixer and whisk on medium high until the mixtures cools, has doubled in size and forms stiff peaks 
 change to the paddle attachment and add the butter a piece at a time, mixing to incorporate each piece, the mixture may look alarmingly curdled but keep mixing and it will magically come back together
 once all the butter is incorporated add the salt and matcha powder, mixing on slow until combined
• transfer to a piping bag fitted with a 10ml plain tip and you are ready to fill your macarons

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After advice from my matcharon testers (thanks JJ, Nikki and Sarah) for my latest trial I upped the matcha in the buttercream and piped yuzu curd in the centre, a hidden surprise. Yuzu juice is one of my new favourite things, no fresh yuzus here, only the bottled juice, but it is amazing! Expect more "things yuzu" to come:)

8 comments:

gingembrevanille said...

Beautiful! I can never get those feet right.

Sally Boyle said...

Thanks Anne :) Have you tried the Italian method? Sally

gingembrevanille said...

Yep. Both methods and various tricks. They never turn out. Usually, they puff then go back down. I've given up because I've ruined so many batches (about 10...)

Helen said...

Ahh this is a lovely recipe, I'm inspired to make some macarons again - it's certainly been a while since I made them last. i've been inactively looking for a matcha flavoured recipe, or at least to work out how much matcha to add - so this is perfect. I do wonder.. what happens if you add more than 1 tsp? I'm dying to know!

Sally Boyle said...

:( Anne, sounds like my relationship with nougat!! Could be your oven temp is a bit high...?

Sally Boyle said...

Thanks Helen! Baking with matcha was really interesting; in the shells it really loosened the mixture, but the left over buttercream was almost chalky the following day. raspberricupcakes.com has a great looking matcha custard cake on her blog...

Deb said...

These are truly special - Great styling Sal - that plate is to die for!

Sally Boyle said...

Japanese plates, matcha macarons, so glad you like them! Thanks Deb :)