Green tea Macarons with red bean paste


I have to say I had made macarons with the recipe from this book before and the macarons came out look like a meringue. I don’t know why and I don’t want to try again until now. I have a lot more confident to make these little French cookies. Now, I know that the real problem is not the book or the recipe but the technique, making Macarons is not hard but you have to know HOW. The recipe is from……………. (I have all 3 of her books and ………… the one which I wrote about last time). The recipe is from this book but the how-to is changing. I use the methods that give me the good result every times.
I know that Macaron is French but it’s very popular in Japan and this is one of great combination. Green tea is good contrast to the sweet flavor of the red bean, and when come along with a cup of hot green tea, these little cookies will be the best way to brighten up the lazy afternoon.

Green tea Macarons with red bean paste


For the macarons

80 g
icing sugar
50 g
ground almonds (or sliced almond*)
5 g
Green tea powder
50 g
egg whites, at room temperature*
25 g
caster sugar

For red bean

Sweeten red bean (you can buy it or make by yourself follow the recipe: Sweetened red bean paste)

* Fresh egg white is not good for this kind of cookie.
Sift icing sugar, almonds and green tea powder through a fine sieve, pushing mixture through with a wooden spoon; this will help to make a smooth macaron.
* If using sliced almond: Place the almond, icing sugar and green tea powder in a food processor and process until the mixture fine as flour (about 3-5 minutes). When the almonds are ground, using a wooden spoon, press the mixture through a medium strainer.

Using an electric mixer, whisk egg whites until foamy. Add caster sugar, a little at a time until using all, and whisk to firm soft peaks.
Stir in almond mixture; in three or four additions. When all the dry ingredients are incorporated; the mixture will look like a cake batter.
Spoon mixture into a piping bag fitted with a 5mm nozzle.

Pipe or spoon mixture into 2.5cm rounds onto baking paper-lined (or Silpat) oven trays. When you’ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter).
Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.

Preheat oven to 150°C. Bake for 16 minutes (baking time can be varied, from 10-15 up to your oven) or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

Sandwich macarons with filling.

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