Macarons
Cute and colorful macarons make a delightful gift that is sure to bring joy to anyone who receives them!
Ingredients
egg whites
2
fine granulated sugar
28 g
almond flour (sifted together with powdered sugar)
80 g
powdered sugar (sifted together with almond flour)
160 g
water-soluble red food coloring
a pinch
dessert-grade matcha powder
2/3 tsp
soybean flour
5 g
unsalted butter (softened)
120 g
egg white (for buttercream)
1
fine granulated sugar (for buttercream)
60 g
water (for buttercream)
1 tbsp
strawberry jam and black sesame powder
1 tbsp each
Instructions
1
Preliminary preparation
Leave the butter at room temperature to soften. Sift material A together using a sieve. Line a baking tray with parchment paper. Preheat the oven to 200°C before baking.
2
Method
Make the macaron batter. Place the egg whites in a bowl, add the fine granulated sugar in 2–3 batches, and beat continuously with an electric mixer until stiff peaks form. Sift in material A and fold gently with a silicone spatula until evenly combined.
3
Method
Divide the batter from step 1 into 3 equal portions and place each in a small bowl. Add the red food coloring, soybean flour, and matcha respectively, and stir until glossy.
4
Method
Transfer each portion into a piping bag fitted with a round metal tip and pipe 3 cm diameter circles onto the baking tray. Then drop the tray onto a countertop lined with a damp cloth several times to release air bubbles.
5
Method
Let rest for about 30 minutes. Touch the macaron batter; if it doesn't stick to your finger, bake in the preheated 200°C oven for 3 minutes. Open the oven door for 10 seconds, reduce the temperature to 140°C, and continue baking for 15 minutes. Cool completely on the tray, then peel off the parchment paper.
6
Method
Make the buttercream. Place the butter in a bowl and whisk until creamy. Add to another bowl with the egg white and beat until stiff peaks form to make a meringue.
7
Method
Place material B in a saucepan, heat, then slowly pour into the meringue and mix well. Combine with the butter and stir until smooth. Divide into 3 equal portions; add strawberry jam to one and black sesame powder to another, mixing each until combined.
8
Method
Pair two shells from step 4 together. Sandwich strawberry cream between the pink macarons, black sesame cream between the soybean-flour macarons, and buttercream between the matcha macarons.
