Matcha Cactus Macaron

Overview

Matcha is made from steamed green tea buds and then ground. It is not only green in color, but also fragrant and rich in nutrients. Use it as a coloring agent for macarons, which is natural and fresh. The oven used is ACA's ATO-E38AC. The hot air baking temperature is accurate and can effectively improve the success rate of macarons.

Tags

• baking
• dessert
• afternoon tea
• summer recipes
• almond flour
• butter
• egg white
• matcha powder
• protein powder
• fine sugar
• powdered sugar
• water

Ingredients

Steps

1. 1 Weigh and prepare various materials

   

2. 2 Mix almond flour and powdered sugar and sift (mixture is tpt). Do not sift almond flour separately as it will produce oil. Using special almond flour for macarons will increase the success rate.

   

3. 3 Pour in matcha powder

   

4. 4 Mix well

   

5. 5 Pour the egg white into the well dug in the middle, cover the surface, and set aside

   

6. 6 According to the imagined size, fold the paper and cut it into paper pieces of the same size, and place them between the silicone mat and the baking tray

   

7. 7 Add fine sugar and water, pour it into a small-mouthed enamel cup, heat over low heat to 118 degrees and remove from the fire, do not stir in the middle. The non-stick wall of the cup can prevent the sugar water from being sanded back. The heating with an electric ceramic stove is more uniform than the induction cooker. Do not turn on the range hood during operation, which will cause the air on the surface to flow too fast. Inconsistent temperatures will cause sanding to come back

   

8. 8 While heating the sugar water, mix the egg whites, protein powder, and fine sugar. If you don’t have protein powder, you can cover the egg whites with plastic wrap and refrigerate them overnight to turn them into aged proteins before use. But it’s more convenient to use protein powder.

   

9. 9 Beat the egg whites with a whisk

   

10. 10 Whisk until stiff peaks form

    

11. 11 At this time, pour the sugar water that has reached temperature into the beaten egg whites five or six times. Do not pour it on the whisk head each time. Beat it at high speed until combined, then pour the next time until all is added, and a paint-like sheen (meringue)

    

12. 12 Mix the tpt with the egg white buried in the middle evenly

    

13. 13 Add 1/3 of the meringue and mix until completely combined

    

14. 14 Pour in the remaining meringue in two batches and mix evenly using the cutting and mixing method. Pay attention to the technique to avoid defoaming.

    

15. 15 Put it into a piping bag with a cutout and squeeze out the appropriate size according to the paper pattern on the silicone mat

    

16. 16 Preheat the oven to 155 degrees for upper heat and 165 degrees for lower heat. At the same time, place the baking sheet in a ventilated place to dry for 10 minutes until the surface is non-sticky

    

17. 17 Directly in the middle layer of the oven, set the upper heat to 155 degrees and the lower heat to 165 degrees. Bake with hot air for about 10-12 minutes. The specific time and temperature will depend on the actual oven temperature of different ovens and the size of the squeeze. You can increase or decrease it as appropriate

    

18. 18 Take out and let cool

    

19. 19 Use melted white chocolate to squeeze out some small dots on the surface, sprinkle with a little coconut and shake off the excess

    

20. 20 Crush the digestive biscuits with a rolling pin and put them into a small plate or bowl

    

21. 21 Beat the softened butter and icing sugar until smooth, put it into a piping bag and squeeze it between two macarons of the same shape. You can also choose other flavors of macaron fillings according to personal preference

    

22. 22 Use white chocolate to glue several large and small macarons together. After solidification, insert them into a small bowl with cookie crumbs