Author Notes
I like macarons.....and this flavour combination works wells - sweet and richness of chocolate balanced by cool...slightly bitter matcha! —Kitchen Butterfly
Test Kitchen Notes
The Chocolate Macarons with Matcha Cream are delicious. I followed the instructions to the letter, including the part about doubling up on the baking sheets -- a great suggestion. The chocolate macarons took slightly longer to bake than the recipe suggests, and they are a bit more meringue-like than other macarons I have tasted (due to addition of the sugar in syrup form?), but as I said, they're delicious. I had no problem removing the cookies from the pans -- I tried with both silpat and parchment -- which made me very happy. As for the matcha cream, I increased the matcha to 1 teaspoon because I couldn't really taste it otherwise and used 1 1/2 tablespoons powdered sugar. It's a perfect combination of tangy, sweet and just a little bitter, and it really does pair well with the chocolate macarons. I suggest doubling the filling if you want to have enough to generously fill the cookies, or just plan to use another filling for your extra chocolate "macs". - WinnieAb —The Editors
Ingredients
- Chocolate Macarons with Matcha Cream
-
100g fresh egg whites (about 3-4 egg whites), sieved
-
125g almond meal, sieved
-
125g icing sugar, sieved
-
3 teaspoons cocoa powder (I used Hersheys unsweetened)
-
150g caster sugar
-
50ml tap water (at room temperature)
-
Matcha cream (recipe below)
- Matcha Cream
-
1 tablespoon just-hot water
-
1/2 teaspoon Matcha powder
-
1/3 cup creme fraiche
-
1-2 tablespoons icing sugar
Directions
- Chocolate Macarons with Matcha Cream
-
Prepare you baking trays by placing one on top the other, before placing the silicone mats/silplats or parchment paper (in case you don't have the other two).
-
Sieve the almond meal, icing sugar and cocoa powder together a couple of times
-
In a mixer, start whip half the egg whites to soft peaks on medium speed.
-
While the egg whites are whipping, bring the caster sugar and water (to make a syrup) to 117C (or 242F) on a candy thermometer.
-
Once ready, slowly add the boiling syrup to the egg whites in the food processor and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes). This forms the meringue.
-
Mix the remaining un-whipped egg whites to the sifted almond-icing sugar-cocoa mixture and fold into the meringue in four parts.
-
Pipe macarons on lined baking sheets, alternating the rows of piped batter.Let your macarons sit at room temperature for 30 minutes, if you can till the tops have dried such that when you touch them, no imprint is left. You can also bake them immediately!
-
Bake at 140C or 280F for 15-18 minutes. Turn the tray halfway through baking.
-
When they are ready, let them cool till you can easily remove them off the sheets. If things are getting tricky, use a sharp knife to gently lift them off! For those who use parchment paper, gently lift the parchment sheet (with the macarons) off the tray and dampen the baking tray with water and then set the macaron lined sheet back on the tray. This will help the macs come of easier.
-
Fill with cream of your choice by placing macaron halves and topping each half with cream. Then place another to create a sandwich and then refrigerate to set (ideally overnight) but if you can't wait......eat straight away!
- Matcha Cream
-
In a small bowl, mix water and matcha powder to form a paste.
-
Add the creme fraiche and icing sugar and whisk together till well combined. Use this as the filling for the macarons
See what other Food52ers are saying.