This recipe I used for the matcha buttercream filling is from Iron Whisk, I forget where I stole my chocolate macaron recipe from xD Anyway here it is!
Recipe
Chocolate Macaron
Ingredients:
- 45g egg whites
- 1/4 teaspoon of cream of tartar
- 62.5g almond flour
- 62.5g icing sugar
- 12.5g cocoa powder
- 62.5g caster sugar (I used granulated as I didn't have caster handy)
Directions:
Prepare oven tray by lining it with 2 layers of parchment paper (I heard that 2 layers was good so that the macarons don't heat up too fast from the bottom?!)
- Sift together almond flour, icing sugar and cocoa powder in a bowl. Mix till well combined.
- In a separate bowl add egg whites and cream and tartar and whisk till soft peak.
- Gradually add caster sugar tablespoon by tablespoon and carry on whisking till stiff peaks and mixture is glossy.
- Pour the flour mixture into the egg white mix in 3 batches and fold (50 fold) together until combined. A paste will form that has a lava like consistency.
- Put a freezer bag in a tumbler, corner first and pour the batter into it.
- Snip a whole at the bottom and pipe out your macarons (2cm diameter) onto the prepared parchment paper. ( You can stick down the parchment paper by using some of the macaron batter)
- Bang the tray against the work surface several times to get rid of air bubbles.
- Leave aside for 15-45mins until a 'skin' has formed on the outside of the macarons.
- While you are waiting for this, you can prepare the matcha buttercream filling! :)
- Bake in oven for 12-14mins at 160 degrees c.
- Cool completely and fill with matcha buttercream filling.
Matcha Buttercream filling
Ingredients:
- 57g butter, room temperature
- 15g icing sugar
- 1/2 tsp vanilla extract
- 1 tbsp whipping cream
- 1 tbsp matcha
Directions:
- Cream the butter and sugar until light and fluffy.
- Add in all the other ingredients and beat together.
- Add in extra sugar if necessary.
- Leave this mixture to settle for a while as it may be a little runny.
This recipe made me 11 macarons (23 shells-yes the one shell left to dunk and dip into the left over filling as desired ;D I probably could get a bit more out of it, I think I could get 14 macarons out of the batter in total, but my piping skills were very newbie xD)
Fresh from the oven
My macaron shells were a bit bumpy on the surface as you can see. I will use caster sugar instead next time and hope the problem goes. Sieving my flour mixture some more will probably help too!
When I piped up my macarons onto my baking sheet I found the batter was quite thick, thicker than video tutorials I have seen anyway. As a result my macarons formed the 'skin' very quickly, only around 10 mins. Yes I did put them in the oven at this point!
The matcha buttercream filling was slightly runny when I filled the macarons with them, I defo have to let the buttercream settle a bit more before I use it!
Technical factors out of the way, now on to the all important Umph Factor :)
I loved the combination of the sweet chocolate and the bitter matcha, got my tastebuds slow jamming in my mouth. Ahhh..
The matcha buttercream filling was a bit buttery however for my liking, so I will add more sugar next time to see if that will help get rid of the buttery taste.
My chocolate macarons also lacked that famous crunch of the shell, but it was nice and chewy in the center.
These macarons made for a lovely gift, even if their umph factor was not all up there in the ranks, look how cute they look! My friend loved them and demolished them in 10 minutes! ;D
No comments:
Post a Comment