French macarons are small meringue sandwiches filled with a buttery, sweet, and creamy filling. When I first saw these Macarons, I thought they were so gorgeous that I was curious about how they tasted. They come in a variety of colors and flavors, and modern Macarons also come in a number of shapes.
I had to create multiple batches of these Macarons, making a few mistakes along the way until I figured out what went wrong and how to fix them. When Making macarons for the first batch, chocolate is the greatest flavor to start with...and even if you make mistakes, they are still delicious to eat.
When making this sandwich, taste will always come out perfect, but technique for producing a smooth and crunchy outside and chewy interior is a little exacting, but with practice, you can quickly whip up your own Macarons at home in a jiffy.
Although macarons can be eaten immediately after filling them, they taste much better after a day or two, retaining their crunchy yet chewy quality with each bite.
The mix of matcha and strawberry is ideal for this delight. The earthy flavor of the matcha powder contrasts nicely with the sweetness of the strawberry cream filling, not to mention the all-natural color of each ingredient, which not only satisfies your sweet tooth but also your need for a calming eye sight.
This is an all-natural macaron recipe made with matcha powder and dried strawberries that will satisfy your sophisticated sweet tooth...Enjoy!
Makes 12 Macarons
Ingredients:
Macaron Shells:
70 grams almond flour
50 grams powdered sugar
1 tsp matcha powder
Pinch of Kosher salt
53 grams egg whites
50 grams granulated sugar
1 to 2 drops green food coloring
Strawberry Buttercream:
113 grams unsalted butter
2 tbsp milk (preferably almond milk)
38 grams powdered sugar
1 tsp vanilla
6 grams powdered freeze-dried strawberries
Let's Bake the Shells:
Sift the almond flour, powdered sugar, cocoa, and salt together in a medium bowl.
In a large bowl, using an electric mixer on medium speed, beat the egg white until frothy. Slowly add in the granulated sugar. After all are added, continue beating on medium-high speed until the meringue is thick, glossy, and forms still peaks when you lift the mixer. Beat in the food coloring until meringue is evenly colored.
Add 1/3 of the almond flour mixture into the meringue and fold it in until just combined. Fold in the remainder until mixture is thick but still slowly flows in consistency. To check, let some of the batter drop from the spatula back into the bowl, if it takes exactly10 seconds for it to reincorporate with the rest of the batter, you got the exact consistency.
Line baking sheet with a silicone baking mat.
Transfer the batter to a pastry bag fitted with #12 round tip.
Pipe out 24 circles 1 to 1 3/4 inches in diameter, spaced 1.5 inches apart on the baking sheet.
Pick up the pan up and lightly drop it back on the counter to get rid of any air bubbles in the batter. Repeat if necessary.
Let macaron batter dry uncovered at room temperature until tops are dull and no longer sticky (30-40 mins).
Preheat the oven to 300F, then bake the macarons on the center of the rack for 14 minutes. Try touching the top of the shell, it jiggles a little but not much, it is done.
Cool on the baking sheet for 10 minutes, then transfer to a clean plate to match up similar-size shells and fill with Strawberry buttercream filling.
Let's Make the Filling:
In a medium bowl, using an electric mixer, using an electric mixer fitted with whisk attachment, whip the butter on medium speed until creamy and pale in color.
Add the milk then the powdered sugar. Slowly mix on slow speed until cream binds well, until it appears light and fluffy (3 minutes)
Add powdered strawberries and whip until light and fluffy (2 minutes).
Let's Assemble:
Transfer buttercream filling into a piping bag. No piping tip required. Squeeze a half dollar sized amount of buttercream at the center of the macaron shell.
Take a shell in one hand matching the shell on the other, then gently press and twist the macaron shells together.
That's it! Repeat with the remaining shells and buttercream filling.
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