Strawberry Matcha Macarons
When it comes to natural food colorings, Matcha powder is one of my all time favorites. Not only does it yield a lovely green, but it also tastes just wonderful. A delicate green tea ganache paired with a chewy macaron shell is simply delightful. I’ve dusted these pink macs with strawberry fruit powder for decoration and a pop of flavor.
how to make fruit powder
In a small food processor, pulse freeze-dried fruit or berries to make a fine powder.
To preserve in the pantry for future use, add a pinch or two of arrowroot powder (or corn starch) to keep your fresh fruit powder dry and free from clumps.
Use to decorate cookies, cupcakes & cakes. OR add to your favorite smoothie recipe!
GET THE LOOK
Use a few drops of pink gel food coloring to get a medium pink macaron batter (recipe below). Remember it will get lighter when you add the meringue.
In a small food processor, pulse freeze-dried strawberries to make a powder. Using a small sieve, dust half of the macaron shells (baked and completely cooled) with strawberry powder and set aside.
Fill a disposable piping bag, fitted with an open star tip, with White Chocolate Matcha Ganache (recipe below).
Pipe a spiral of ganache onto the inside of the un-dusted shells. Leaving about 1/8” clearance for the ganache to spread when sandwiched.
Top with dusted shells, pushing down slightly to push frosting out to the edge.
Ghirardelli Classic White baking chips
Simply Balanced freeze dried strawberry slices
Americolor Soft Pink gel food coloring
Matcha green tea powder
Ateco #863 open star tip
Ateco disposable piping bags
Silpat macaron baking mat
Parchment paper sheets
KitchenAid 5-cup food chopper
Good Grips 3-Inch mini strainer
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JES BEST MACARONS
Makes 60 macarons shells (enough for 30 macarons)
205 g icing sugar
190 g almond flour
144 g egg whites — split into two 72 gram batches, at room temperature (I don’t age mine)
Gel food coloring (optional)
190 g granulated sugar
60 ml water
Separate and weigh egg whites in two containers. Cover with cling film and set aside until room temperature.
Prepare 4 half sheet baking pans by lining them with parchment. I use parchment over macaron Silpat mats. The Silpat mats act as a template while keeping the bottoms of macarons from getting too brown.
Using a food processor pulse together the icing sugar and almond flour until combined and fine. About 16-20 times.
Sift sugar and almond mixture through a medium sieve into a medium/large bowl. Toss the bits that don’t go through the sieve.
Add 72g egg whites to the sugar and almond mixture. Using a sturdy spatula, fold to make a paste.
Add food coloring (optional) to the paste and continue to fold until evenly colored.
Cover with cling film and set aside.
Put 72g egg whites in the bowl of a stand mixer fitted with the whisk attachment. Set aside.
Combine granulated sugar and water in a small sauce pan fitted with a candy thermometer. To avoid crystallization, brush water droplets down sides of pan with a wet pastry brush. Place on medium-high heat. Do not stir.
When sugar mixture reaches 110ºC, start mixing egg whites on medium-high speed.
When sugar mixture reaches 118ºC, remove from heat, setting candy thermometer aside. Add to egg whites slowly by pouring down the side of the mixing bowl.
Whisk for about 5-6 minutes or until sides of the mixing bowl have cooled to about room temperature. You should have a glossy and floppy meringue. You’re not looking for stiff peaks.
Add about 1/3 of the meringue to the almond flour paste. Fold to incorporate, loosening the paste so it’s easier to work with.
Add the remaining meringue.
Fold and push the mixture until the ingredients are well combined. This technique is called Macaronage. Keep folding until the batter runs off your spatula in lava-like ribbons. If it falls off in a clump, the batter is still too thick. I use the figure 8 method. You should be able to draw a figure 8 with a batter ribbon before it breaks. Stop immediately when your batter is ready. Do not over mix.
Transfer batter to a large pastry bag fitted with a plain round tip. I use Ateco #804. Don't forget to twist the bag near the nozzle so batter doesn't drip out before you're ready.
Holding the piping tip absolutely perpendicular to baking sheet, pipe rounds using the Silpat macaron mat as a guide, stopping about 1/8” short of the template (batter will spread). Reduce pressure and jerk nozzle away and to the side quickly to avoid a peak.
Drop each sheet on work surface a few times to release trapped air.
Let stand at room temperature for 40-50 minutes (depending on humidity). Macarons should "set" and form a dry shell before baking.
Preheat oven to 165ºC or 330ºF.
Bake one sheet at a time for 12 minutes. Watch closely and remove if edges start to brown.
Out of the oven, carefully slide the parchment and shells to a cooling rack to cool completely. Removing them from the hot pan stops them from overcooking.
Once completely cool, sandwich two same-size macarons with a dollop of desired filling.
Store macarons in the fridge for 24 hours before serving. Bring to room temperature (2+ hours) before serving.
white chocolate Matcha Ganache
Makes about 2 cups
300g premium white chocolate baking chips
100ml heavy cream
1-2 Tablespoons food grade matcha powder
Pour cream over white chocolate in a glass bowl.
Microwave on high for 1 minute.
Stir to blend. If there are still chips of chocolate, microwave for another 30 seconds on high.
Stir to combine well.
Chill until the mixture reaches a thick, but spreadable, consistency. About 10-20 minutes.
Whip with a hand mixer until light and fluffy.
Add matcha powder to taste and blend until color is consistent.