I hadn't gone back to macaron in ages!
But hey, it's a bit like cycling, once you get the hang of it, it won't be forgotten.
So let's go for a whole green batch! I chose to flavor the shells with matcha tea and garnish them with dark chocolate ganache, the two flavors work pretty well together.
Matcha Green Tea Macaroons & Chocolate Ganache
- 60 g full liquid cream
- 50 g soft butter
- 140 g dark chocolate
- 125 g of almond powder
- 210 g icing sugar
- 3 egg whites
- 30 g powdered sugar
- Green coloring
- 3 tsp matcha green tea powder
- Chocolate ganache: in a saucepan, heat the whole liquid cream and the butter. Melt the dark chocolate into pieces. Smooth out well then set aside for the rest.
- Cockles (French method): start by mixing and / or sifting the almond powder and icing sugar. Whip the egg whites until stiff with the powdered sugar (poured in little by little). I recommend leaving the egg whites at room temperature a few hours before. Stop whipping when the meringue, still shiny, forms peaks with the whisk. At this point, add a dash of green food coloring (more or less depending on your wish for the final color) and the powdered matcha green tea. Whisk to homogenize and remove the bowl from the stand of the food processor.
- Using a spatula, gently incorporate the sifted mixture (almonds-icing sugar) into the whipped egg whites. Mix well to avoid lumps. We know that the dough is ready when the mixture falls back into a sort of ribbon. The macaronnage is finished! Prepare a baking sheet covered with baking paper.
- Line a pastry bag fitted with a round tip with the dough and place 3cm small circles on the paper, making sure to leave space between each circle because they will spread out a little… Leave to crust at room temperature for 30 minutes. During this time, preheat the oven to 140 ° in hot air. In the oven, put only one baking sheet in the oven each time, but store two empty baking sheets under the lined baking sheet so that the collar forms itself! It's magic… Then bake for 15 minutes (be careful, it works for my oven, maybe not for yours, it's up to you to test…). Remove the baking sheet from the oven and let the macaroons cool on the baking sheet for a few minutes before gently peeling them off. Once the shells have cooled, garnish them with chocolate ganache (using a pastry bag).
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