Matcha (Green Tea) Macaron
I love macarons. I love green tea Matcha and sweet bean paste (anko), too. Why not together?
Sweet bean paste can be with or without skin (tsubu-an or koshi-an). You can easily find the ready-made paste at 100 yen shops in Japan. If you can't find it, chocolate ganache will do, too.
*It is marked as for 4 people, but it's really up to how much you eat!! Basically about 20 pieces of macarons.
Matcha (Green Tea) Macaron
I love macarons. I love green tea Matcha and sweet bean paste (anko), too. Why not together?
Sweet bean paste can be with or without skin (tsubu-an or koshi-an). You can easily find the ready-made paste at 100 yen shops in Japan. If you can't find it, chocolate ganache will do, too.
*It is marked as for 4 people, but it's really up to how much you eat!! Basically about 20 pieces of macarons.
Cooking Instructions
- 1
Push the almond powder through a tamis and then add the powdered sugar and the matcha. Then sift them together.
- 2
Beat the egg white, adding the granulated sugar in two times, and beat them until stiff peaks form.
- 3
Add the powders into the egg white, I usually do it in two times. With a spatula, try to turn the mixture over so that the foam won't break down too much.
- 4
When it's roughly mixed, do the "macaronage". Using a skepper, push the mixture onto the bowl to break the extra bubbles. It's done when the surface is shiny and it drops smoothly but not too liquid.
- 5
Put it in a piping bag. Use a silicon sheet for macarons if you have. If not, use the baking sheet. I also put a sheet of carton paper under the baking (or silicon) sheet. Pipe the dough on the sheet, keep it upright, until about 2 cm. Keep enough distance to other macarons.
- 6
Leave them for several hours to dry until they make skins. It takes many hours in the humid weather.
- 7
Bake in the oven preheated at 160 degree C for about 13-4 minutes. They make cracks when the lower heat is too strong, and they bust when the upper heat is weak, so I put them on the top position (very close to the ceiling of the oven). Turn the board in the middle of the baking.
- 8
Cool them down and remove from the sheet. Spread the bean paste or ganache on a macaron coque and bind with another. Enjoy!
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