Good morning, lovers! And once again, for yet ANOTHER day, we have more Sydney rain. I was deceived by the sunny morning today and decided to do my laundry as I’ve run out of clean underwear, but as soon as I hung up all of the laundry, it started to rain again! Looks like I’ll be wearing the bottoms of my bikini tonight
At least I’m stuck inside doing take home exams and research essays. If the weather were beautiful, it would be absolute torture! I’ve only got two exams left, and I’ll be done next Monday – hooray! Looking forward to hitting the streets of Sydney and exploring more restaurants and sweets.
Anyway, so I made these green tea macarons a couple of weeks ago, although I’ve been too busy to blog about them. I made these the day after I made the ‘Smurf-Blue Earl Grey Macarons’ (read about them here), and had quite a bit of ganache left over, so I decided to make another lot of macarons with some beautiful matcha powder I bought from a Japanese grocer. I essentially followed the same recipe that I had with those macarons, although this time I sifted the icing sugar and almond meal twice, and the difference was noticeable. I think next time I might even go so far as to grind it in a mortar and pestle first before sifting it three or four times! But knowing me, I probably won’t be bothered.
This time, I made my macarons slightly wider in diameter. For about 30 5cm diameter single macaron shells, you need:
- 110g icing sugar
- 60g almond meal (sift the icing sugar and almond meal together)
- 60g egg whites (about two eggs) – aged for at least 24 hours at room temperature
- 40g caster sugar
- Green food colouring
- 2 teaspoons of matcha (I later discovered that this was NOT enough AT ALL), sifted into your dry ingredients.
1. Place your egg whites in a clean, dry bowl, and add the food colouring. Whisk until foamy (approx 30 seconds), and then with the mixer on high, gradually add the sugar until stiff peaks form.
2. Fold your dry ingredients into the egg white mixture in two batches, incorporating gently. Once mixed, and the spatula held up, the mixture should flow off the spatula like ‘magma’.
3. Using a 1cm piping tip, pipe 5cm diameter circles onto your baking paper.
4. Allow them to rest for 30 minutes to an hour until no mixture sticks to your finger when you lightly touch them. While letting them rest, preheat your oven to 140 degrees Celcius and make your ganache.
I had some ganache left over, and unfortunately it was already scented with lemon zest. If you want the recipe for the ganache, see the blog entry about the Earl Grey macarons and halve the required amount. I piled teaspoon after teaspoon of matcha into the ganache, and although it turned a lovely, desirable green, it simply did not taste like green tea at all! It frightened me somewhat as to the amount of matcha that was actually going into the ganache, and made me wonder as to how much they put in the products you buy outside (green tea ice cream, green tea cheesecake, etc). After a while I simply gave up but I was pleased with the consistency.
Anyway, back to the macarons. After baking them in the oven for 12-15 minutes, they came out with feet!
And I got them off the tray easily too!
After sandwiching them together with the ganache, I was super-pleased with how they looked, but they still didn’t taste anything like green tea. Hmpfh.
Oh well. They were still tasty, but I’m not quite sure I’ll be experimenting with matcha anytime soon! Once exams are over I plan to play around with this recipe a little more, and create some new flavours. I will keep you updated!
Keep warm and dry! xx