Green Tea & Honey French Macarons Recipe. (My first try with this recipe.)
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A recipe blog post today instead of a new crochet pattern!
My daughter's birthday is coming up and I thought I'd surprise her with her favorite cookie: The French Macaron. (These are the delicious fluffy sandwich cookie made with almond flour that is crunchy on the outside & chewy on the inside with a light layer of icing, ganache or buttercream between shells. Not Macaroons that are made with coconut.) The cookies are often very expensive and hard to find. So, I thought I'd try my hand at baking some for her upcoming birthday.
I experimented with one recipe, but the buttercream frosting with egg yolk was overwhelming and much too rich for our liking. Plus, I ground the almonds myself and I think the ground almonds were still too coarse for the recipe. The cookies didn't come out quite right. We ate a few of them, but discarded them. They were just not worth the calories given that they only slightly resembled the delicious delicate French treat!
I blamed the first finicky batch on the weather and the less than ideal recipe & ingredients. Half of the mixture is meringue-based after all and you know my feelings about making meringue on humid days. (Avoid it if at all possible!) Well, the same holds true for French Macarons. You really need a nice dry day for these finicky, yet delicious, morsels!
So after the rainy weather passed, I chose to try modifying another recipe in order to use the chocolate that I had on hand. I made cocoa flavored macarons with a dark chocolate ganache filling. They were delicious, but a little smaller than I would have liked. Plus, I don't think I folded the mixture long enough because they didn't self-level as much as I expected them to. They turned out more like round cream puffs. They tasted good once they were cooled, but the shape was still not the macaroon shape with the distinguishable raised shell over the 'feet' of the cookie.
So, I waited a few more days until more bad weather passed and decided to use the dry day to try another recipe. Our household drinks a lot of tea. So, I had matcha green tea powder on hand. One of our favorite drinks is green tea with honey. So, I thought I'd make Green Tea Macarons with a light Honey Buttercream filling. I used actual Matcha Green Tea Powder from Japan. It's more of a ceremonial grade than a cooking grade matcha. (The taste is better, in my opinion.) You can find cooking grade matcha that is much brighter green. (If so, you can avoid using additional food coloring.)
We are also obsessed with honey. We love trying new flavors. The most recent puchase was a Tasmanian Leatherwood Honey that is absolutely incredible. It has a sweet, herbal, woodsy flavor that is nothing like traditional honey. It's thick and creamy too, so it was the perfect choice to add to the filling.
Here's what I did:
4 tbsp softened unsalted butter
Pictures of the process:
|The sifted dry ingredients|
|The frothy egg whites for the meringue mixture.|
|The meringue mixture after mixing on high for about 5 mins.|
|Folding the dry mixture into the meringue mixture.|
|Nearly ready. Fold until the batter drops off the scraper in a sticky ribbon. |
(This is the mixture before adding food coloring if desired.)
|After removing from oven.|
These are the actual items that I used. You can use parchment paper in place of the silicone mats and you can use a plastic ziplock type bag in place of the pastry bag.
I purchased the above items at full-price. I did not receive a discount or a promotional credit in exchange for my post. I'm simply linking to the items that I actually bought and used in this recipe in case others might be interested.