Green tea macarons filled with a white chocolate ganache
Necessities:
- two large bowls
- saucepan
- cooking-pan
- handmixer
- baking tray
- baking paper
- piping bag
- oven (160º)
For the filling
- 1,5 tbs Yuzu Cha (toko) or replace with lemon marmelade
- 1 teaspoon Japanese pepper (Sansho)
- 40 gram white chocolate
- 17 gram butter
- 1,5 tbs whipped cream
For the macarons
- 60 gram egg white (2 or 3 eggs, depending on their size)
- 60 gram ground almonds
- 110 gram powdered sugar
- 20 gram granulated sugar
- 6 gram matcha powder
Preparation:
- Split the eggs one day before cooking the macarons and keep the eggs in the refrigerator
- On the day of the preparation of the macarons, get the eggs out of the refrigerator and let them warm up to room temperature
- Meanwhile, you can start on making the filling;
- melt the white chocolate au bain-marie
- Add the peper, butter and whipped cream and set to cool
- Add the Yuzu Cha or lemon marmelade
- Cover the filling and keep in the fridge until use
- For making the macarons;
- Mix the almonds and the powdered sugar and roast in a pan for a duration of five minutes. Attention, it should not burn! Let it cool completely.
- Add the matcha powder to the almond-sugar mixture
- Whisk the egg whites in a bowl with the use of of handmixer or cooking-machine until peaks form
- Add, while whisking, little part of the granulated sugar
- Add the egg white foam in sections to the almond mixture and spatula carefully until fully mixed
- Pour the whole mixture into a piping bag
- Dress the baking tray with baking paper and pipe 30 small round scoops. Leave enough space between them because the mixture will run a little bit
- Let the scoops rest for at least one hour in a dry spot
- Beat the baking sheet on the counter for a few times, in this way air escapes from the balls
- Bake the scoops for 15-20 minutes in the preheated oven (160º) (this often requires some experimenting with time and oven-temperature)
- If the scoops are cooled off, you may start to spread them with the filling
- Spread some of the filling on one of the scoops and put another scoop without filling on top of it.
- Keep them in an airtight container and leave them in the fridge until consumption
