Matcha macarons filled with strawberry cream that is naturally colored and flavored. The shells are extra flavorful with green tea powder.
This recipe was influenced by a dinner party experience I had in which one of the guests was concerned about food that contained food colouring. Before eating each dessert item, he asked diligently if it contained any food colouring. Unfortunately, I had indeed used some food colouring in the macaron shells so he couldn't have any due to his concern in regards to it. It really got me thinking. Yes, brightly colored baked goods are so cute and too darn photogenic for their own good but not everyone may feel comfortable ingesting it. So I created this new recipe which is naturally flavoured and colored. Today I present to you this Matcha Green Tea Macaron filled with Strawberry Swiss Buttercream.
In the last matcha macaron recipe I wrote, I included the addition of a few drops of Americolor's Avocado gel color to give the shells the typical vibrant green color one comes to expect in their macarons. This time, I left out the Avo green gel color and let the natural colors of the matcha come through. As you can see, the result is a more muted and mossy green. As for the strawberry buttercream, the pink color derives solely from the real strawberries used in the recipe. I quite admire this natural colour combo and believe you can take great pride in letting your guests know that this macaron is naturally colored and flavoured from raw ingredients. It also tastes absolutely delicious - a winning combo! I'm proud to have this new recipe in my recipe box and I hope you will be too.
Matcha Green Tea Macaron Shell
- 65 grams almond flour
- 65 grams icing sugar
- 1 tablespoon matcha green tea powder
- 45 grams castor sugar
- 50 grams egg whites, aged, room temperature
- ⅛ tsp. cream of tartar
Fresh Strawberry Puree
- 350 grams fresh organic strawberries
- 6 teaspoon granulated sugar
Swiss Meringue Buttercream
- 65 grams egg whites
- 130 grams granulated sugar
- 195 grams room temperature butter
- ¼ teaspoon salt
- 1-1 ½ teaspoon strawberry extract (optional)
Basic Macaron Shell
- Set aged egg whites out at room temperature.
- Pulse almond flour and icing sugar together in a food processor to further break down any large pieces of almond flour.
- Sift dry ingredients: almond flour, icing sugar and matcha powder. Discard big pieces of almond that can't be sifted.
- If you are new to making macarons, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
- With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
- Add cream of tartar when it becomes foamy.
- Turn up the speed to medium.
- Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
- Turn the speed up to medium-high and whip until firm peaks, stop mixer and add gel food color if desired. Continue whipping on medium-high until stiff peaks.
- Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
- Transfer batter into a piping bag fitted with a round piping tip.
- On parchment paper or silicone mats, pipe out round shaped macarons.
- Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles.
- Wait until the shells become completely dry before baking.
- Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.
- Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it.
- Once baked, let cool completely before removing from the baking mat/parchment paper.
Fresh Strawberry Puree
- Wash strawberry and remove stem and a bit of the surrounding white flesh with a paring knife. Dry it with paper towels.
- Place the strawberries and sugar in a small pot, boil on LOW heat for approx 30 minutes.
- It will start to break down by itself. Occasionally, stir the mixture so the sugars and juices come together.
- Using a heat proof spatula, occasionally press down on the fruit very gently to help break it down. If it is still hard, just let it break down by itself until its soft enough to push down on it with the spatula.
- It will reduce into a very thick, chunky compote that is not runny. Take off heat after appr. 30 min. (Watch accompanying video to see the proper consistency. You may need to keep it on the heat some more if it is still runny.)
- Pour the compote into a food processor or blender and blend for a minute or two until the fruit is all broken down.
- Pour through a sieve into a heat proof cup. The mixture is thick so use a spoon to push it through. If the consistency is correct, you should have about 3 tablespoons of puree. Set puree aside.
- Cut up butter and let it come to room temperature as you measure out other ingredients.
- Add sugar and egg whites into a heat proof mixing bowl. Stainless steel is light and safe.
- Place over a pot of boiling water.
- Whisk the whites & sugar mix over the boiling water.
- Pay attention to whisking the mixture when it starts getting hot, you don’t want to cook the eggs.
- Whisk the mixture until the temperature reaches 160F. This temperature is generally accepted to be able to kill salmonella in eggs.
- Pour the mixture into the Kitchenaid mixer and whisk on low with the balloon whisk, then turn it up to medium.
- Once the mixture is thick and glossy, and the bottom of the bowl is cool to the touch, stop mixer. Change the whisk attachment to the paddle attachment.
- Add butter a little bit at a time while beating with the paddle attachment on medium speed.
- The mixture might look curdled or separated for a while but keep mixing. It will all come together.
- Add strawberry puree a tea-spoonful at a time to a max of 3 tablespoons. Beat until incorporated.
- Add strawberry extract if desired and incorporate.
- Castor sugar is also known as extra fine granulated sugar or berry sugar. Granulated sugar can be used by castor sugar is preferable.
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Round Piping Tip #10
Ateco Disposable Piping Bags, 12-Inch, Pack of 100
USA Pan Rimless Baking Sheet for Better Airflow to Macaron Shells
Regular Sized Silpat Non-Stick Silicone Baking Mat
McCormick Gourmet All Natural Cream Of Tartar, 2.62 oz
C&h Powdered Sugar 4 Lbs (1)
India Tree Superfine Caster Baking Sugar, 1 lb. bag
C&H Pure Cane, Granulated White Sugar, 10 lb
Anthony's Almond Flour Blanched, 2lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Food Processor for Almond Flour
Jade Leaf Organic Matcha Green Tea Powder - Authentic Japanese Origin - Culinary Grade - Premium 2nd Harvest [3.53oz]
Serving Size1 grams
Amount Per Serving Calories 248Total Fat 16gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 6gCholesterol 35mgSodium 170mgCarbohydrates 26gFiber 1gSugar 24gProtein 3g
This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.