Matcha Macaron with Lemon or Matcha Buttercream

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We served our macaron paired with some beautiful Chocolate Mousse with Raspberries made by our friends Paul and Lisa!

 

There is something so charming about a batch of colorful macaron in one of those delightful, custom boxes, but whenever I make my own, I can never seem to accept reality and add food coloring to mine to achieve the same results. I am always searching for something natural to augment the color. This comes with some trials and tribulations, as the delicate chemistry of the macaron is so easy to disrupt, however getting a little extra flavor, and being able to create a dual flavor with the pairing of the cookie and the filling is too intoxicating not to explore!

I was walking down the aisle at Home Goods, the place I go when I am frustrated or sad, or bored, or in need of random kitchen goodies, and I found a box of Matcha in the clearance aisle! Perfect, I have just been thinking about how great it would be to make a Matcha Macaron after eating some green tea ice cream! My dreams came true at extreme discounts at Home Goods yet again… Home Goods never lets me down!

I can see Matcha Macaron pairing perfectly with a variety of buttercreams and jams! I went with simple Matcha buttercream and Lemon buttercream for my first experiment, but I think raspberry buttercream would be beautiful! Or white chocolate! Or raspberry and white chocolate? I have more experimentation to do here!

Due to the famed difficulty of properly preparing these cookies, French pastry chefs would (and still do!) display them in their windows to show off their talent. See, a Macaron is not a Macaron without “Le pied” or the foot. Le pied is that fuzzy bit at the base of each cookie where the dough seems like it is escaping the beautiful dome above. That is exactly what is happening. The cookies are piped onto parchment and left for 10 minutes to form a crust. As the cookie bakes, the air expands and pushes some almond dough out to create the foot. When I first started making these 10 years ago, I read that you must smack the cookie sheet against the counter before letting the crust form. I have, without question, been following this advice and will require you to do the same!

Not into this flavor? Try out my Earl Grey Macaron with Lemon or Lavender Buttercream or my Chocolate Macaron with Orange Blossom Buttercream! My favorite is probably my Lavender Macaron with Lemon Buttercream!

FOR MORE DETAILS ON THE SECRETS OF THE MACARON, SEE MY PREVIOUS POST HERE!

Matcha Macaron with Lemon  or Matcha Buttercreams

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3 cups confectioners sugar
2 2/3 cup ground almonds
2 scant tsp of Matcha powder (pure matcha with no additives or sugars)
6 large egg whites
Pinch of salt
Pinch of cream of tartar
3/4 cup granulated sugar

  1. Preheat oven to 325 degrees.
  2. Line 3 cookie sheets with parchment (or measure 3 sheets of parchment for your cookie sheet). Using a pencil, draw 1 1/4 inch rounds 1/2 inch apart on your cookie sheet. I used the smallest of my biscuit rounds as a tool, bottle caps work too. You need about 160 rounds.
  3. Mix confectioners sugar, almonds, and matcha together and grind in a food processor until smooth. If chunks are formed, break them apart with your fingers in a bowl.
  4. Whisk egg whites with a pinch of salt and cream of tartar until soft peaks form.
  5. Carefully add the sugar and whisk until smooth and shiny.
  6. Fold half of the almond mixture into the merengue.
  7. Carefully fold the second half into the merengue.
  8. Fill pastry bag with thickest round piping attachment. Pipe into pre-drawn circles, one cookie sheet at a time.
  9. Whack the cookie sheet against the counter and leave uncovered for 10 minutes to allow a shell to form. Do not skip this step!
  10. Bake for 15 minutes and slide off of cookie sheet onto cooling rack.
  11. To assemble, sandwich about 1/4-1/2 tsp buttercream between each set of shells. Store in an airtight container between layers of parchment in the fridge. Bring out at least an hour before serving.

Lemon Buttercream

Zest of one lemon
Juice of 1/4 lemon or a few drops of lemon extract
2/3 cup confectioners sugar
7 tbsp butter, softened

  1. Beat butter with sugar and lemon zest.
  2. Add either lemon juice or extract depending on how hot it is when you will be serving. I add juice if it is below 70 degrees and extract if above.

Matcha Buttercream

1 tsp Matcha
2/3 cup confectioners sugar
7 tbsp butter, softened

  1. Beat butter with sugar and matcha powder.

Total cooking time: with the piping and filling, about 3 hours, makes 60-80 Macaron

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