http://my.opera.com/trangskitchen/blog/matcha-green-tea-macaron-with-lemon-filling
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I searched for Green Tea Macaron recipes on foodgawker.com and found out this one below from Kirbie's Cravings blog (http://kirbiecravings.com/2010/08/matcha-macarons.html). The recipe uses the same portion of flour and sugar as the Macaron recipe I usually make, maybe a little bit less powder sugar (which is good
). The difference is adding some more matcha powder to the batch. I also figured out the letting the batter sit at room temperature for 1 hour, instead of 30 minutes like I did before, would help create a hard shells and prevent them from cracking when bake.
INGREDIENTS:
For the macarons:
110 gm blanched almond flour (I usually buy almond flour in Whole Food Market)
200 gm minus 1 1/2 tbsp. confectioners’ sugar
1 1/2 tbsp matcha powder
100 gm egg whites (from about 3 eggs), aged at room temperature for 24-48 hours
50 gm granulated sugar
DIRECTIONS
1. Sift the confectioners' sugar, almond flour and matcha powder for several times
until blended. In a clean large bowl, beat the egg whites on high speed until foamy.
Gradually add the granulated sugar and continue beating until a smooth,
shiny meringue with stiff peaks forms. Add the ground almond mixture
to the meringue bowl all at once, then quickly but gently fold together using
a wide rubber spatula until no streaks remain (fold for about 50 strokes). You want to achieve a
thick batter that ribbons or flows from the spatula when lifted. And when you draw a line in the batter by your stapula, the batter will come together after you count from 1 to 5.
2. Line two baking sheets with silicone baking mats or parchment paper. Transfer the batter to a
piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets, spaced about 2 inches apart. Let sit at room temperature for about an hour to develop a hard shell.
3. Preheat the oven to 300 degree F. Bake for 8-10 minutes, depending on size. Transfer the pans to a
wire cooling rack and let cool completely before moving the cookies.
...so here are the shells cooling off. You must wait until they are totally cool before removing from the parchment paper. The shells are super sticky to the paper when they are still warm.LEMON MOUSSE FILLING:
3/4 cup heavy cream
1/8 cup powder sugar
Juice of 1 fresh lemon
Grated zest of 1 lemon (optional)
1 teaspoon unflavored gelatin
DIRECTIONS:
Sprinkle the gelatin over lemon juice. Let it bloom for about 2-3 minutes. Then, add the heavy cream and beat at high speed until soft peak forms. Add the sugar and lemon zest and beat more until stiff peak forms. Transfer the mousse to a piping bag fit fit a round tip on top. Refrigerate for at least 30 minutes before use. The mousse will get thicker but still be easy to pipe in the cookies.
Assemble:
Once the cookies are totally cooled, match them up by
size. Pipe in the chilled lemon mousse. Sandwich together with the remaining cookie, pushing the filling to the edges. Put in the refrigerator over night before you eat so that the mousse is absorbed into the cookie shell.
This morning is kind of cloudy that I'm afraid the photo shoot for my macaron would not go well. But after shooting a lot of photos with different backgrounds and context (you can see 3 of them in this post), I finally satisfy with some photos. And.... Ta ra......My Green Tea Macaron photo is selected on foodgawker.com today! Yay! It totally worths the effort shooting in the cold and cloudy morning
Check it out here: http://foodgawker.com/post/archive/tranglam/