The latest craze of Matcha Green Tea powder has hit SA by a beautiful green storm! If you don't find a coffee shop that doesn't serve Matcha Latte's or a food blogger who hasn't posted something about their Matcha experience then I'll be surprised!
I received a sample from Get Matcha to potentially use it for a new ice cream flavour but unfortunately it would have been way too costly. However, I had more than enough other ideas to use this gloriously vibrant superfood!
I have my standard macaron recipe but I decided to give a different one a go (just because) and the results were beautiful! Thanks Katelyn from The Kate Tin for the inspiration!
M A T C H A W H I T E C H O C O L A T E M A C A R O N S
Makes around 15 macarons
120g ground almonds
200g icing sugar
1 1/2 tsp Matcha powder (I got mine from here)
3 egg whites
1/4 tsp cream of tartar
40g caster sugar
Edible gold dust, optional
50ml fresh cream
100g Lindt white chocolate
1. Place ground almonds, icing sugar and matcha powder into a food processor and grind until as smooth as possible.
3. In a large mixing bowl (I use KitchenAid with the whisk attachment), beat your eggs whites until soft peaks form. Add your cream of tartar and half of the caster sugar. Beat until quite stiff and add the rest of your caster sugar. Continue to whisk until peaks are extremely stiff!
4. Gently fold in your ground almond mixture until just combined and get a lava ribbon sort of effect when you move the mixture around.
5. Pipe macarons onto a non stick baking sheet on a baking tray and sprinkle with some gold dust. Tap the baking tray onto the counter to remove any air bubbles and then allow the macarons to rest for 30 minutes before you bake. The shell should have a dry touch. Then, once ready, bake for 20 minutes at 145 degrees C.
6. Allow the macarons to cool completely before gently lifting them off the tray.
7. To make the ganache, place the cream into a pan and bring to a gentle simmer. Remove from the heat, add white chocolate and whisk until smooth. Allow to set for at least 20 minutes until you sandwich the macarons together.
*I use a round 7cm piping nozzle that I got from Banks Kitchen Shop.
* When beating egg whites, always use a glass or metal bowl. Plastic bowls often have a slight greasy feel if not cleaned properly previously and this stops the egg whites from becoming light and stiff.