Aaah, I tough my 'magic wand' is fade , since I never bake macaron for almost a year. .. surprise I still can make a perfect macaron ; you know when you talk about macaron mean you talk about "distinctive crust" and a "foot" of the cookies. Is only 4 ingredients for sure, but there are number of ways to go wrong. Macaron , a pretty simple cookies yet mysterious. Every thing must be perfect, time is so crucial when baking macaron - when you must to stop running the mixer, when you must to stop folded the batter etc. But don't worry ; don't be intimidate .. just relax and bake macaron ; you will learn from your mistake.
Matcha Macarons
Ingredients :
1 1/2 cups whole almonds, with skin // this is work with hazelnut too
2 1/4 cup powdered sugar
3 large white eggs - room temperature ! ** MUST **
1 1/2 tsp cream of tartar
2 tbsp. of green tea powder
Chocolate Ganache for filling
10 ounces chocolate (62% or semi sweet) ; chopped
2/3 ounces sifted powdered sugar
3/4 cup heavy cream
2 eggs yolks
3 tbsp. unslated butter ; room temperature
Directions :
Line 2 baking sheet with parchment paper.
Divide almond and powdered sugar into half portion - Place almond and powdered sugar in food processor. Process 30 second, until almond finely ground. Repeat the process with the remaining almonds and powdered sugar.
In the bowl of a stand mixer, combine white eggs and cream of tartar ; whisk on high speed until very stiff peak from 3-4 minutes.
Using a rubber spatula, gently fold about 1/3 of the almond mixture into white eggs. Fold in the remaining mixture in two more addition, just until the ingredients are completely combine. Add the green tea powder. You don't want over fold too or your will have a running batter. (use your instinct, though..)
Fit a pastry bag with a medium plain round tip and fill the bag just a half of bag, don't put too much batter. Pipe 1-inch circle onto baking sheet. Let sit at room temperature for 1 hours, this allow the macaron to develop their base on the bottom {signature foot}
Preheat oven to 325 F - bake for 10 to 12 minute, transfer the baking sheet to wire racks and let it cool completely on the pans. Filled the shell with chocolate ganache or any kind of buttercream you prefer.
Making Chocolate Ganache
Combine the chocolate and powdered sugar in a heatproof bowl.
In sauce pan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate, stir until sugar is dissolved. Heat, stirring until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
Whisk the yolks in a small heat proof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolk. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine mesh sieve ito a clean heatproof bowl.
Use the ganache immediately
