And so it begins

Such a fitting start, the beautiful French macaron: two smooth and delicate meringue-like rounds flavored however the chef pleases, usually made in some beautiful pastel color that reflects the flavor, and sandwiched with some wonderful, complementary flavored filling between. They are generally made either as standard three inch rounds or small one inch miniatures.

He has made them in raspberry, blackberry, pistachio, chocolate, and orange with various fruit or chocolate fillings. They are always sublime creations that disappear quickly. The outside of the pastry has a slight crispness to it, and a slightly soft moistness inside with the center filling always an irresistible match.

His latest creation is a very Japanese take on the macaron, a green tea, or matcha, flavored pastry with red bean paste, or an, filling.

Matcha Macaron
110g almond powder
140g powdered sugar
7g matcha (powdered green tea)
90g egg whites
60g granulated sugar
Enough red bean paste to fill about five dozen miniature macarons

Preheat oven to 305°F

Place almond powder, powdered sugar, and matcha in a food processor. Process with metal blade until thoroughly combined.

Beat whites in a bowl with an electric mixer at high speed. As the whites begin to foam, add sugar in a slow stream while mixing. Continue mixing at high speed until whites reach stiff peaks.

Fold almond mixture into egg whites in three additions. The mixture will deflate quite a bit. Continue folding until mixture is fully combined and shiny.

Immediately fill a pastry bag fitted with a 11mm round tip and pipe into rounds onto a baking sheet lined with a silpat baking mat.

Leave macarons out to dry for about 30 minutes or until they do not stick to your finger when touched.

When macarons are sufficiently dry, place in the oven to bake. After about five minutes, a ruffled skirt should develop around the bottom edge of each macaron. Rotate the baking sheet by 180 degrees, and bake for another five to seven minutes.\

Check to see if macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension.

Move silpat to a cooling rack. After macarons have cooled enough to touch, remove them from silpat and place upside down on rack.If they do not easily come off silpat, place in freezer for a few minutes and try again.

Sandwich macarons together with smooth red bean paste.

Keep macarons in the freezer and serve chilled. Macarons are best the day after baking, giving them time to dry out a bit.

Makes about five dozen macarons.

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3 Responses to “And so it begins”

  • Sweet4japaneseSweets says:

    I really want to try these. I’ve always been fascinated by the japanese style sweets. French meets japanese!! awesome:DD

  • foodie says:

    Macarons are a hobby of mine. I make the all the time. Maybe we’ll meet up someday and you can sample some.

  • amanda says:

    you made macaroons in san diego and didn’t offer us any!?! hmph! 😛 they definately look delicious.

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