Makes approx 20
Ingredients for shell
100g Ground Almonds
100g icing sugar
100g caster sugar
7g green tea powder
37.5ml water
2 egg whites
Ingredients for filling:
100g white chocolate
1 teaspoon greentea powder
100ml pouring cream
25g butter
The shells:
1, mix ground almonds, icing sugar together and sift in a bowl (make sure they are fine).
2, beat 1 egg white with a beater on high and while that is beating heat saucepan with the water and caster sugar until a syrup forms. Then carefully pour this syrup into the beater In a thin line and continue to beat. Beat until its a shiny meringue then turn off beater.
3, mix the remaining egg white into the dry ingredients (ground almond and icing sugar) until combined.. add green tea powder and mix well
4, use a flexible spatula and take 1/3 of the meringue and mix with the ingredients. Then slowly fold and add the rest of the meringue. It should be combined and almost runny in texture.
5, line flat baking trays with baking paper
6, fill a piping bag with the batter mixture and pipe approximately 3cm circles onto the baking paper- leave enough space in between each as it does expand a little in the oven. Sprinkle left over ground almond/hazelnut on top of shells for presentation.
7, preheat oven to 150degrees Celsius
8, wait 30 minutes for the shell of the Macaron to set. Then place in oven for 15 minutes.
1, mix ground almonds, icing sugar together and sift in a bowl (make sure they are fine).
2, beat 1 egg white with a beater on high and while that is beating heat saucepan with the water and caster sugar until a syrup forms. Then carefully pour this syrup into the beater In a thin line and continue to beat. Beat until its a shiny meringue then turn off beater.
3, mix the remaining egg white into the dry ingredients (ground almond and icing sugar) until combined.. add green tea powder and mix well
4, use a flexible spatula and take 1/3 of the meringue and mix with the ingredients. Then slowly fold and add the rest of the meringue. It should be combined and almost runny in texture.
5, line flat baking trays with baking paper
6, fill a piping bag with the batter mixture and pipe approximately 3cm circles onto the baking paper- leave enough space in between each as it does expand a little in the oven. Sprinkle left over ground almond/hazelnut on top of shells for presentation.
7, preheat oven to 150degrees Celsius
8, wait 30 minutes for the shell of the Macaron to set. Then place in oven for 15 minutes.
The filling:
1, heat pouring cream in saucepan til warm
2, pour heated cream on white chocolate to melt and mix.
3, mix in butter till well blended
4, mix in green tea powder to well blended
5, place in fridge to set and but in piping bags
The Macarons:
1, after shells are cooled from the oven, match up shells with similar size together.
2, pipe one of the two matching shells with the cream and sandwich together. Repeat for all the shells.
3, place macarons in the refridgerator to set for an hour or until the filling sets.
You can adjust the greentea powder according to taste, of course, the more powder there is the more greentea flavour and slight bitterness there is..
experiment my bakers!!! lol
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