Green Tea Macarons with Chocolate Ganache

greentea1Makes: 20 macarons (40-42 shells)

What you need

  • Egg whites from 2 large eggs (80-90g)
  • Same amount caster sugar
  • Same amount icing sugar
  • Same amount ground almonds
  • 4 tsp green tea powder
  • Chocolate ganache – see recipe here

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How to put this together

  1. Beat together egg whites + caster sugar + food colouring, using balloon whisk, on high speed, until you get a stiff peak
  2. Sieve together icing sugar + ground almonds + green tea powder
  3. Add to egg white mixture, and fold in until the mixture is soft & glossy, and has a lava-like texture
  4. Fill a piping bag with the mixture
  5. Pipe round shapes (about 4cm diameter) on baking sheet or silpat
  6. Firmly tap the baking tray on counter top a few times to release the bubbles
  7. Using a wooden skewer, burst & smooth out any bubbles on the surface
  8. Leave to rest at room temperature for 30 mins
  9. Preheat the oven to 140C
  10. Blow dry the macaron skin – I do 2 rounds of 3 seconds on each macaron. This may not work for you, but it definitely works for me. The macaron surface should form a crust. Check by pressing gently with your finger, the mixture should NOT stick to your finger.
  11. Bake with top & bottom heat for 10 mins, followed by bottom-heat only for 5 mins
  12. Removing the shells
    • If using baking sheet, leave to cool for a few minutes before removing them
    • If using silpat, leave to cool completely before removing them
  13. Leave to cool completely before filling them.

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