Matcha Macaron

Overview

This is a small dessert for babies. Paired with a pot of aged Pu'er, even little babies will fall in love with this matcha macaron.

Tags

• baking
• aged egg white
• almond flour
• butter
• egg
• matcha powder
• protein powder
• pure milk
• purified water
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Prepare ingredients TPT: 50g almond powder, 50g powdered sugar, 19g+19g aged egg white, 8g fine sugar, 0.2g protein powder, 8g matcha powder. Syrup: 42g fine sugar, 12g purified water

   

2. 2 Mix 50g almond flour, 50g powdered sugar, and 8g matcha powder and sift.

   

3. 3 Add 19g of aged egg white to the almond flour, cover the egg white with almond flour, and set aside.

   

4. 4 Beat 19g of aged egg whites, add 0.2g of protein powder and 8g of powdered sugar until stiff peaks form.

   

5. 5 Syrup: 42g of fine sugar and 12g of purified water, stir slightly, cook over low heat until small bubbles appear and the temperature reaches about 115 degrees, turn off the heat.

   

6. 6 Slowly pour the cooked syrup into the meringue along the inner wall of the container, and use the egg beater to beat at high speed.

   

7. 7 Beat the meringue until it forms an inverted triangle.

   

8. 8 Fold the almond flour and egg white evenly. The almond paste at this time will be relatively dry.

   

9. 9 Add the meringue to the almond paste in three batches. Scoop out 1/3 of the meringue for the first time and mix evenly. Scoop out 1/3 of the meringue for the second time and cut it in half evenly. For the third time, stir with the "J" sign. The amplitude can be large but the intensity should be gentle. Stir evenly.

   

10. 10 The mixed macaron batter is smooth and smooth.

    

11. 11 Place a large piping bag inside a wide-mouth cup and scoop the macaron batter into the piping bag.

    

12. 12 Prepare the silicone mat and cut the piping bag

    

13. 13 Vertically extrude macaron embryos of about 2.8CM in uniform size. The sizes should be as consistent as possible.

    

14. 14 Liangpi: Liangpi at room temperature, dry in a dry and ventilated place until the skin is no longer sticky, 25 to 40 minutes. To cool the skin in the oven, circulate hot air at 50 degrees for 5 to 15 minutes, until the skin does not stick to your hands.

    

15. 15 Bake: 140 degrees, upper and lower heat, about 15 minutes. The successful pony will basically get out of the skirt with 3 points.

    

16. 16 After five minutes, the pony's skirt has already begun to show.

    

17. 17 Take it out of the oven and remove the macaron embryo from the silicone mat after it has completely cooled. Arrange them in pairs according to size.

    

18. 18 Filling: Basic cream filling, 50g unsalted butter, 10ml pure milk, 28g fine sugar, and one egg. Soften the butter and stir until it becomes a fine paste. Beat the egg liquid until it turns white and forms small bubbles. Add 28g of fine sugar and 10ml of pure milk. Stir slightly and cook over low heat until the sugar is completely dissolved. Cook until the temperature of the syrup reaches 118 degrees. Slowly pour the cooked syrup into the beaten egg liquid along the inner wall of the container. Whisk at low speed with a whisk until the egg cream is completely cooled. Add butter, mix well, transfer to a piping bag and refrigerate for later use.

    

19. 19 Cut the edge of the piping bag with buttercream frosting, put it on the macaron embryo, and close the other piece of macaron embryo to have a delicious macaron. Place the finished macarons in the refrigerator to chill overnight.

    

20. 20 The beautiful "Matcha Macaron" is ready! With the breath of spring, green like buds