Jasmine Green Tea Macarons


Jasmine Green Tea Macarons

Macarons... Macarons... Macarons!!!
anyone still bakes ‘em? or has it become stale news??
Oh well... I bring you Jasmine green tea macarons regardless ;P

Jasmine Tea Macarons

Its just that I hardly see any macarons popping up either in my news feed or on my Pinterest, so I guess the craze has pretty much slows down a bit. As mentioned in previous post (or was it 2 posts ago???), I am not good in keeping up with whats trending :(

but... not in my house, we are still crazy ‘bout macarons :)

Fragrant Jasmine Green Tea Macarons

My first macaron success story was ~ Green Tea macarons, aged egg whites were used, matcha powder was introduced in the macronage. This time round I used brewed jasmine green tea for the shell :D. It gives a subtle jasmine aroma and taste. Aged the macarons in the fridge or store to keep in freezer, the jasmine tea comes out beautifully.

How so?
Won’t it be runny and wet????

Green Tea Macarons

Egg white powder is the key ingredient....
Egg white powder gave me the flexibility to be creative. Just in case anyone is asking, I got my egg white powder in a shop that sells baking goods (its just does not sound right to call it a baking shop ;p)

Hope you enjoy the video :D this short video on Jasmine Green Tea Macarons (credit goes to my daughter). 




Jasmine Green Tea Macarons

makes about 80 pcs (based on 25mm approx size)

110g almond meal
140g icing sugar
90g Jasmine green tea (I used Twinings)
10g egg white powder
2 drops of lemon juice
100g caster sugar

Jasmine green tea Buttercream
180g caster sugar
150g butter - diced
2 egg whites
a pinch of salt
optional: green food colouring
1 jasmine green in the teabag  - crushed extra to sprinkle on piped macronage

Making shells
  1. Bring 150 ml water with 2 teabags for 4 minutes. 
  2. Leave it to steep and cool. 
  3. Just use 90g of the steeped tea. 
  4. Quick pulse almond meal with icing sugar using food processor. 
  5. Sieve. 
  6. Set aside.
  7. Add egg white powder into a mixing bowl. 
  8. Whisk by hand, getting rid of any lumps. 
  9. Add lemon juice. 
  10. Whisk on low speed to soft peak. 
  11. Add caster sugar and whisk until sugar dissolved to  form firm meringue. 
  12. Add in almond mix in 2 or 3 lots. 
  13. Mix in to make macronage by sweeping from 'centre to side of bowl' motion. Not too confident... start counting stroke (not to exceed 50 strokes altogether ;p). 
  14. Piped onto greaseproof paper. 
  15. Bang the tray against the kitchen bench... hard!!!. 
  16. Leave the piped macronage to dry to touch about 30 minutes before baking. 
  17. Pre-heat oven to 160C. 
  18. Place the tray into the oven and lower oven temperature to 140C. 
  19. Bake for 15 minutes. 
  20. Note: rotate tray 180C after 10 minutes into baking. 
  21. Check: Macaron is ready when the bottom doesn’t stick to greaseproof paper when lift up with thin knife. 
  22. Leave it to cool before piping in buttercream.
Making Buttercream
  1. Mix egg white, sugar and salt in heatproof bowl. 
  2. Using double bath method, whisk until temperature reached 65C. 
  3. Transfer to kitchen mixer and whisk on high speed until stiff peak glossy. 
  4. Add crushed jasmine green tea. 
  5. Optional: add green food colouring. 
  6. Add butter chunk one at a time and beat until smooth. 
  7. Place smooth buttercream in piping bag.
  8. Piped onto 1 shell and sandwich with the other. 
  9. Refrigerate overnight for the flavours to mature

11 comments:

  1. so cute!!!! I thought these would be so yummy adding some matcha green tea powder to the buttercream!!

    ReplyDelete
  2. Cool! Just 10grams of egg white powder? That tea filling sounds amazing too.

    ReplyDelete
  3. What a lovely macaron flavor that sounds like! Love your photos, the cookies look so elegant :)

    ReplyDelete
  4. Oh my god, these look so adorable ^^ !
    I tried making macaroons only once but it was a disaster :D

    www.meadelaida.blogspot.com

    ReplyDelete
  5. love love love macaroons. if only i could learn to make it. I tried several times, and flops all the time! These looks super tempting and so neatly done.

    ReplyDelete
  6. I will gladly call my time on earth done when macarons are stale news! I don't care how many people have or have not made them; the colors, the taste, that first delectable bite.

    I have not attempted to make these on my own but I feel my time is coming. Yours are absolutely beautiful. From what I hear, it is very difficult to make them as pale white as you have without browning so bravo!

    ReplyDelete
  7. I love green tea, I love jasmine, and I absolutely LOVE macaroons! Definitely will have to try this recipe out. Hopefully mine come out as beautiful as yours!

    ReplyDelete
  8. Hi your jasmine green tea macarons look so adorable with the lovely colour combo. I've made macarons twice but failed. And I don't think I dare to attempt again. Well done Lisa!
    By the way, I have nominated your blog for the 2015 Versatile Blogger Award. Please click on my post at http://mintyskitchen.blogspot.com/2015/07/the-versatile-blogger-award.html to follow up on this.

    ReplyDelete
  9. Dear Anon,
    You can use normal egg white... but you will not be able to infuse green tea flavour in the macaron shell.
    You don't add additional liquid to the already liquid-y egg white

    ReplyDelete
  10. Loved this demo!
    I love that macarons are naturally gluten free, however I am also eating s sugar free diet. Since macarons are so particular, does anyone else know what I could substitute for these lovely cookies in replacement of the sugar?

    ReplyDelete