Green Tea Macarons
Phew.... this Macarons making ... reminded me of my first job working under the guidance of Dr Ting, a renown specialist Engineer in KL... He often reminded us... the nerdy, ambitious young fresh graduates to be Precise, Concise and Consistent... in our work.
The same anology could be applied here... well at least the Precise and Consistent ...
|Green Tea Macarons for Elphaba...|
It was a good week... I successfully made my first batch of Macarons, we celebrated our 19th Anniversary and enjoyed Wicked the Musical... Wicked is playing in Perth now... if you have the chance... dont miss it... it was brilliant!!
Green Tea Macaron Recipe (makes about 32 macarons shells)(Recipe adapted from Bisous A Toi; Fillings from Macaroons by Love Food)
80g egg white~room temperature65g castor sugar80g almond meal140g icing sugar1/2 teaspoon lemon juice2 teaspoon of green tea powder1/8 teaspoon of green food colouring paste
55g unsalted butter ~ softened3 teaspoon of lemon juice3 tablespoon of green tea powder115g icing sugar
Preparation ~ 3 days before making macarons ~ separate egg white from yolk. Refrigerate.
- Egg white at room temperature
- Pulse Almond meal with icicng sugar for 5 minutes. Sieve. Set aside.
- Mix the egg white and castor sugar in a heatproof bowl.
- Making sure that the bowl will snuggly fit the pot, bring the water to boil then lower the heat to a gentle simmer.
- Place the bowl on top of the pot, making sure the bottom of the bowl does not touch the simmering water... aka double boil method.
- Whisk the egg white mixture until the sugar is dissolved and the temperature reads 50-55C on the sugar thermometer.
- Transfer the egg mixture into the mixing bowl with the balloon attachment.
- Add lemon juice.
- Whisk on medium speed until soft peak or 'shaving foam' consistency.
- Add in food colouring.
- Using a flexible silicon spatula, fold in sieved almond and green tea powder into the meringue one third at a time. And start counting the strokes.
- Continue to fold until all dry ingredients are fully incorporated and it forms a shiny batter with a thick, ribbon like consistency...
- Pour the mixture into a piping bag fitted with 10mm nozzle, and pipe onto prepared baking sheets.
- Leave the tray at room temperature for 30 minutes or more until the macarons surface are 'drier' to touch.
- Pre heat oven to 150C and bake each tray for 15-20 minutes depending on the oven.
- Cool for 10 minutes then carefully peel off the baking sheet.
- Leave to cool completely before piping in the filling
- Filling~ beat butter, lemon juice until light and fluffy, then add icing sugar and green tea powder.Piped the filling onto the shells.
- Macarons tasted better...after an overnight refrigeration