Matcha Macarons (Lauduree's Macaron recipe!)

This recipe is adapted from my copy of lauduree sucre. To make these matcha macarons i made very slight changes.

The book looks gorgeous doesn't it! However there isn't much details; the instructions are in one or two liners and they expect you to know what should go on in between them. Cut to the chase, let me reveal the secret recipe to you! 

A sneak peak into the framboise macaron recipe :)

I halved the recipe as the original makes a very big batch. If you are new to making french macarons you might consider making a small batch like me in case it fails (reduce wastage). 

Note: 

• Precision is very important in this recipe so you need an electronic weighing scale to measure out everything. 
• You need a food processor/blender to grind the almond flour and icing sugar. 
• If you are making macarons of other flavours you can just omit the green tea powder. 
• You may add gel based food colouring (i used wilton's) so that it does not add additional liquid into the recipe). To add food colouring, use clean toothpicks, and do not double-dip so as to prevent contamination.
• It will be ideal to use real matcha powder but over here i used green tea powder for baking and it tasted good still.
• It is crucial no trace of egg yolks/oil/dirt/water get into your egg whites or they might not beat up properly. See my recommended way of separating the whites here.

Makes about 25 macaroons.

Ingredients: 

For the macaroons shells:

137 grams ground almond (almond flour)

125 grams confectioner's sugar (icing sugar)

105 grams egg whites (egg whites of 3 regular sized 55g eggs)

105 grams caster sugar 

1 tablespoon green tea/matcha powder

A few drops of food colouring (I omitted this for this recipe as the green tea powder gave enough colour) 

For the green tea buttercream:

114 grams unsalted butter, at room temperature (I prefer president's butter)
30 grams icing sugar
1 teaspoon vanilla extract
2 tablespoons whipping cream
2 tablespoons green tea/matcha powder

1. Combine almond flour and confectioner's sugar in a food processor and blend thoroughly (as mine was a small blender i did this in small batches)

2. Sift the mixture through a medium sift to remove any large pieces or lumps. Use a big bowl for this so that your mixture doesn't fly around.

3. In a CLEAN bowl, beat the egg whites until foamy.

4. Then, start adding caster sugar gradually on medium speed. 

5. When all the sugar has dissolved, you may switch the beater speed to high and beat till a stiff peak forms. You get a stiff peak when the egg whites hold their shape (i.e. swirl) firmly when you pull up the beaters. It is the stage where you can even overturn the bowl over your head and the egg whites do not slip out.

6. Use a big spatula to fold in one third of the sifted almond-confectioner's sugar mixture until combined. Repeat this, folding in one third of the mixture to the egg whites two more times. Be careful not to under/overmix the mixture. Just mix it till its combined. 

7. Fill a pipping bag with the batter. I used disposable pipping bags (pipping tips are unnecessary). I didn't even bother to measure out the macaron sizes. If you want more precision for the shell sizes, you may draw circles on a baking paper and pipe and bake them on a baking paper. I am using a silpat which is a great alternative to baking paper. 

8. At this point, i usually go and preheat my oven (my oven usually takes 15 mins to heat up). Preheat your oven to 148 degree Celsius (300 degree Fahrenheit).

8. Pipe them about 1.5-2 inches apart on a baking paper/baking mat then tap the tray (bring up and bang gently on the table) to remove any air bubbles from the macarons. Air bubbles will make your macaroons crack so you want to make sure you prevent that. 

9. After pipping leave the macarons on the tabletop for about 10-15 minutes until you see that the surface becomes tacky (sorry i forgot to take photo for this). 

10. Bake one tray at a time for 15 minutes. When i'm feeling lazy i put two trays in, but the lower tray usually will take about 1 or 2 more minutes to be ready (so its at your own risk).

11. Allow the macaron shells to completely cool before removing them from the baking mat/baking paper.

I make the green tea buttercream while the macaroons bake:

12. Cream the butter for about 2 minutes. It is absolutely important that the butter is at room temperature. If you have just removed the butter from the fridge cut them into small pieces so that they warm up to room temperature faster.

13. Add in the vanilla essence and whipping cream and mix till combined.

14. Gradually add in the rest of the dry ingredients (matcha powder, confectioner's sugar) and let it whip till well combined.

15. Before filling the macaron shells match two of the same size. Fill a pipping bag with the green tea buttercream and pipe away!

The buttercream recipe is taken from Ironwhisk blog.

Enjoy :)

Past macarons that I've made with the same recipe (omit the green tea powder):