Right, second go at making these green tea macarons.
There are a few things that I have done differently this time:
1) I have now grasped the amount of time needed for the egg whites to become foamy, and need to start whipping it very soon after I start the sugar syrup. I need to start whipping the egg whites and powdered egg white when the sugar syrup is around 35C for it to be ready right when the sugar syrup hits 118C.
2) I have to mix the egg whites and almond meal mixture “macronnage” much less than I have previously. Just when it loosens, stop.
3) Baked trays individually, to ensure sufficient heat circulation.
4) Baked for 18 mins instead of 16 mins.
5) Cooled baking paper on cool counter top for easy removal.
Results? Shiny hair-thin skin, decent foot, soft center that is not chewy when you bite in, success!
I paired this with a chocolate chestnut ganache, and the recipe follows:
100g chocolate, chopped
2-3 tbsp chestnut purée
Melt cream in a pot and pour over the chopped chocolate. Let it sit for 2 minutes until the chocolate melts. Mix in the chestnut purée till the ganache is smooth. Cool in the fridge for 10 minutes until firm for piping.
One annoying thought: Efforts into perfecting my macarons & regaining my trim(mer) figure: is that mutually exclusive?
Well I certainly don’t hope so, and don’t think it will happen so long as I share the by-products around.
I could hardly wait for the weekend to arrive so that I could make another batch of macarons. This time using my newly acquired bag of green tea powder.
Hmmm the fresh grass smell that whiffs out when I open the foil bag…refreshing!
To make these I simply weighed out the ingredients for my macaron recipe, removed 2 tbsp of icing sugar, and added 2 tbsp of green tea powder. I also used green gel as well.
These didn’t come out as crunchy and firm as I normally get them, perhaps it was the humid weather. The shells sunk a bit and were very fragile. Maybe I shouldn’t have followed some recipe’s advice of switching the pans midway…..however the taste hasn’t been affected so that’s ok!
This only means one thing – there will be another trial next week!
Matcha green tea ice cream is one of my favourite flavours of ice cream. It’s been quite hard to find good quality green tea powders so I have not had the opportunity to try it until recently.
I had some egg yolks left over from my Mango Madness Macarons so this is perfect timing.
1 1/2 cup milk
4 egg yolks
1 cup sugar
1 1/2 cup cream
2 Tbsp matcha green tea powder
4 Tbsp hot water
Mix hot water and green tea powder together in a bowl and set aside.
Lightly whisk egg yolks in a saucepan and add sugar in, mixing well.
Gradually add milk in the pan and mix well.
Put the pan on low heat, stirring constantly with a spatula, making sure you don’t scramble the eggs.
When the mixture is thickened, remove the pan from the heat. You should be able to draw your finger across the back of a spatula and cut through the mixture.
Soak the bottom of the pan in ice water and cool the mixture.
Add green tea liquid into the egg mixture and mix well.
Add cream in the mixture and stir gently. Cool the mixture down for at least 6 hours ( over night preferable). Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker.
This makes about 1 litre.