Matcha Green Tea Macarons
Macaron is a French sweet meringue-based confection where ganache or buttercream is sandwiched between two meringue-based shells. It has a crispy shell, is gooey/chewy inside and has perfect little feet.
I first watched Alexander Weiss make macarons on Junior MasterChef and have been wanting to try making since then!
A lot of the recipes online highly suggests precise measurement of ingredients for French desserts, and thus measurements are almost always given in grams. I needed a shortcut and found this easy recipe that uses "cups" for measurement. Not sure if that is a good idea but I gave it a try anyway. They tasted good with the right texture (I think), but perhaps I need to work on the aesthetics for my next batch :) I know they will never look as good as Adriano Zumbo's macarons that we had in Sydney, but hey, at least I can say I tried! :D
http://ohsweetday.com/2013/04/my-perfect-macaron.html
I first watched Alexander Weiss make macarons on Junior MasterChef and have been wanting to try making since then!
A lot of the recipes online highly suggests precise measurement of ingredients for French desserts, and thus measurements are almost always given in grams. I needed a shortcut and found this easy recipe that uses "cups" for measurement. Not sure if that is a good idea but I gave it a try anyway. They tasted good with the right texture (I think), but perhaps I need to work on the aesthetics for my next batch :) I know they will never look as good as Adriano Zumbo's macarons that we had in Sydney, but hey, at least I can say I tried! :D
http://ohsweetday.com/2013/04/my-perfect-macaron.html
Ingredients (macaron shells - makes 20):
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Using the paper template as a guide, I piped circles onto the parchment papers.
Remember to tap the bottom of the cooking sheet on the table after you are done piping to release any trapped air bubbles. Also, I let the macaron shells sit for 30 - 40 minutes before I put them into the oven. I think this allows the shells to develop their crusts and feet. |
Bake the macarons for 9 min at 325F.
(I would bake them at 10 min at 300F the next time because I noticed that the macarons feet are a little spread out) When you touch the top of the macarons, they should feel set and firm (but not browned). Let the macarons cool completely before lifting them from the parchment paper. I then paired these cuties according to their sizes. (I think I have macaron shells of all sizes!! haha) |