I love green tea “products”! Whether it is green tea ice cream, green tea chocolate, green tea sorbet, or just simply drinking hot green tea. Matcha is originated from Japan, a high graded green tea powder, which a lot of chefs and home bakers use for green tea products! If you remembered earlier, I’ve actually shared another recipe post of some matcha pistachio cookies!
Matcha powder is absolutely the greatest invention on heart! It has a very vibrant green colour, a strong aromatic earthy smell along with a sligh bitterness to the tongue. But that is exactly what I love, that bitterness onto baked little treats!
This time I’m really desperate to share matcha macarons, it’s been quite some time that I wanted to make this (as it is part of my wishlist), but the problem I’m always facing is; to pick a matching fillings! There has been a lot of different recipes on the web about matcha macarons which I didn’t really want to repeat too much. Hence, picking the right filling was an “unknown”, until lately, I’ve fell in love with black sesame, (again, here’s another black sesame dessert which I loveeeee)… I thought that it would be a great match to have the 2 combined, and yes it did indeed.
You’ll need (makes 20-25 macarons):
- 110gram icing sugar
- 60 grams almond powder
- 60 grams aged egg white (separate from egg yolk, store in the fridge for 1 week, and leave in room temperature for 24 hours)
- 40 grams caster sugar
- 1 tablespoon matcha (green tea) powder
- few drops of green colouring
- 3 tablespoons of black sesame seeds
- 70 grams of sweetened condense milk
- 100 grams of white chocolate buttons
- Lay 2 large parchment paper onto baking tray and lay macaron templates underneath (if you are a macaron beginner).
- Sift icing sugar, almond meal and matcha (green tea) powder in a large bowl. Mix with a spatula until combined.
- With a hand mixer, whisk egg white in another bowl and gradually add caster sugar in 3 separate additions until it forms soft peak meringue (looks like a white hair mousse) and until it is fully incorporated. Do not overmix as this will thinner the batter.
- Add food colouring into the meringue and fold together with a spatula.
- Add the meringue mixture into the dry ingredients and fold until incorporate. The first few folds may seem lumpy to combine, so it give it a few more folds. At about 20 folds, the batter should come together in a nice consistent texture.
- Make sure the batter is not too thick or too thin. It should look like a lava form. To test, scoop some batter and hold it up, the batter to fall like thick ribbon form, then its ready.
- Pour half of the mixture into piping bag and pipe out 3cm diameter circles with at least 2 cm apart.
- Repeat step 6 with the rest of the mixture.
- On a bench top, tap the baking tray a few times to remove large bubbles on the surfaces of the macaron shells.
- Leave to dry for an hour. It should forma dry skin. Meanwhile, preheat the oven to 140-150 degree.
- After the drying time, place macaron shells into the oven in the middle section for even air and bake for 20-25 mins depending on the size and oven types.
- Leave macaron shells out to dry on a rack. Do not try to remove them from paper until it is completely cool.
- Prepare the filling. Using a food processor, blend black sesame seeds until it forms a powdery texture.
- Place a heatproof bowl over a pot of simmering water(do not let the bottom of the bowl touch the water). Add condense milk and chocolate buttons. Leave for 1-2 minutes to allow chocolate to melt.
- Stir chocolate until it has a shiny texture. Pour in the sesame powder in 3 additions. Stir to combine. Remove from the heat and leave aside for 2 minutes to cool down.
- Carefully remove the macaron shells from the parchment paper.
- Use a spoon, dollop a teaspoon of black sesame filling to one shell and sandwich it with another size-matching shell. Do not press too hard or it will crack.
- Store in a air tight container and pop them into the fridge/freezer. Consume within 4-5 days.
- Ensure that aged egg white is used – simply separate the quantity of egg white required away from the egg yolk, place in an air-tight container and into the fridge 5 days before making your macaron. Leave egg white in room temperature 24 hours before making.
- Careful not to over mix or under mix the batter otherwise it will be hard to pipe nice circles. (Overmix: too thin and watery and undermix: too stiff and looks like a thick paste)
- Drying time is important for macrons to form “feet”. Do not rush and place macaron shells immediately after piping.
- If you have fridge/ freeze it, make sure to leave it out in room temperature 30 minutes before serving, so it doesn’t taste too hard.
- IK mentioned that the filling was a bit hard, and that he preferred the soft buttercream version. If you’re the same as him, then substitute white chocolate with butter, whisk it and add sesame powder and condense milk 🙂 it will have a much softer texture 🙂