MATCHA MACARONS WITH LEMON BUTTERCREAM

MATCHA MACARONS WITH LEMON BUTTERCREAM

June 9, 2017

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Ready Time: 1 hour
Recommended Matcha Grade: 1) Culinary Grade 2) Premium Grade

INGREDIENTS:MATCHA MACARON SHELLS

55g egg white
3g egg white powder
45g caster sugar
70g almond flour
80g icing sugar
1 teaspoon matcha powder

PREPARATION OF MATCHA MACARON SHELLS

1. Preheat the oven for 30 minutes at 170 degrees Celsius.
2. Sift almond flour and icing sugar together in a bowl.
3. In another bowl, whisk egg whites and egg white powder till soft peaks are formed.
Add the caster sugar and whisk till it turns stiff.
4. To the egg white mixture, fold in dry ingredients in 1/3 portions to combine. Add the
matcha powder, then fold in the mixture more vigorously. Test the consistency from
time to time by lifting a generous dollop of macaron paste and dropping it into the mixing bowl. If the macaron paste does not settle smoothly after 30 seconds, continue folding the paste. If the macaron paste smooths out too quickly, you’ve gone too far.
5. Pipe out the shells onto a baking sheet lined with parchment and leave them to rest
for 25 minutes before baking.
6. When a crust is formed, turn temperature on oven down to 140 degrees Celsius and
bake for 15 minutes, turning the tray halfway through baking.
7. Cool parchment of baked shells on cooling rack. Unmould when the shells are
completely cool.

INGREDIENTS: LEMON BUTTERCREAM

8 tablespoons unsalted butter
1 cup (4 ounces) superfine sugar
3 large eggs, beaten
Zest of 2 lemons
Juice of 2 lemons

PREPARATION: LEMON BUTTERCREAM

1. Melt butter in a double boiler over low heat.
2. Gradually whisk in sugar, eggs, zest and juice. Continue to whisk until curd is thick enough to hold the whisk’s marks, 6 to 10 minutes.
3. Transfer to a bowl, cover the surface with plastic wrap and cool in the refrigerator for 1 hour.