Sunday, May 31, 2020

Green Tea Macarons with Rum & Raisins Buttercream

Recipe from here

Ingredients for macaron shells : yield about 50 shells for the size of 35mm
74g ground almond (I used superfine almond powder from Phoon Huat)
6g green tea powder
80g icing sugar

60g egg white
80g icing sugar

Ingredients for Rum & Raisins Buttercream :
homemade buttercream mixed with rum and raisins (the raisins that soaked in rums for 1 week(

1. Sieve ground almond, strawberry powder and icing sugar twice. (the sieving takes a bit more patience for almond powder as it is not easy to sieve, sometimes need to use spoon to stir or press to let it go through the sieve) 

2. Beat egg white until foamy and sieve icing sugar in batches then change to high speed and beat till peak form (thick and glossy). You may beat egg white to stiffer peak if you prefer a thicker marcaron. (while typing, I know why my batter is so thick hahaha... the problem of me that always didn't read the instruction carefully :p, I whisked the egg whites till very stiff)

3.   Then sieve (again) dry ingredients into egg white in two batches and fold mixture well thoroughly with a rubber spatula. (I skip the sieve, too lazy to do that :P)

4. Add batter into piping bag with nozzle tip #1A attached. Then pipe small circles on non-stick baking sheet. (When piping macarons, hold bag straight up from the sheet, with the tip close to the baking sheet. The batter will push itself out in a perfect circle). (mine didn't as the batter is too thick, difficult to pipe)

5.  Once piped use a toothpick to prick any air bubbles that appear. Dry the macaron shells for 30 minutes at room temperature.

6. Preheat oven at 150 degree for 10 minutes. Then bake macaron shells at centre rack with one empty tray placing at the lower rack. This is to avoid excess heat burning the base of the marcaron shells. The feet will start to appear in about 3 minutes.

7. Remove the (hot) empty rack and place another empty rack on top of the macaron shells and bake for another 5-8 minutes. (I need to bake another 2-3 mins longer, probably till to the thick batter)

8. You can test if they are done by touching the tip of a macaron, if its wobbles they are not done. When baking is complete, the shell should not stick to the tray. Put them back to oven for a couple of minutes if you have difficulties removing them from the baking sheet.  

9. Leave the macaron shells to cool on the cooling rack. You can store them in an airtight container and refrigerate it until you're ready to use them.

10. Pipe cream of your choice onto one macaron shell and sandwich with another half.

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