Hi everyone, this is Lisa
Do you often have problems such as no feet
cracking or hollow when making macarons?
Today, I will share a matcha macaron recipe with less sugar
and solve these common problems.
Use about one and half egg whites
cover the egg whites with plastic wrap and poke a few holes on the wrap
Chill in the fridge for 2-3 days
the moisture in the slightly aged egg whites will lose a little bit
Macarons made from unaged egg whites may result in cracking on the surface
Mix the almond meal and icing sugar
Blend to make the mixture more delicate
Sieve the mixture
then add matcha powder
sieve again to make the surface of macaron smooth and delicate.
To make the egg whites more stable, add a small amount of cream of tartar
Stir at medium to high speed until the egg whites are thickly foamed
Pour in 1/2 of the caster sugar
continue stirring at medium to high speeds
until the meringue becomes delicate, add another half of the sugar
change to medium speed until soft peak
Then change at a low speed
until delicate and shiny
you can feel obvious resistance
mix until firm peak to stiff peak while lifting the whisk
Pour the sifted almond meal mixture in 2 or 3 batches
After adding each time, fold in well from bottom to top
until no almond mixture is visible
The almond meal mixture should be relatively thick and be dropped very slowly
If it feels a little running, it means that the almond meal mixture is overmixed
and your macarons won’t be perfect
Use a 28cm square baking pan, and the silicone mat specially for macarons will save a lot of trouble
Fix the mat with almond meal mixture
Cut the piping bag a diameter of 1 cm
squeeze it steadily, and then quickly lift it up
This recipe can make approximately 30 single-piece macarons
Gently tap the baking pan a few times to remove the air bubbles
and spread the almond meal mixture a little
or use a toothpick to trim the uneven surface
A hard skin needs to be formed on the surface of macarons
so that the baked macarons have beautiful feet and the surface does not crack
The humidity in the air makes the surface of macarons difficult to dry out
I use a small fan to speed up the skin forming on the surface
which takes about 30-60 minutes
Touch the surface lightly, it doesn’t stick to your hands
Preheat the oven to 150C/295F
place it at the lower rack of the oven
If the oven is small, place it on the bottom rack to avoid over-baking on the surface
Bake at 150C/395F for 13-15 minutes
the baking time should not be too long to prevent the macaron from over-baked on the surface and crispy shell
The freshly-baked macarons are very soft
cool completely before assembling
or the bottom of macaron will stick to the silicon mat if it is still warm
The bottom of Macron is very smooth and flat. The macaron has a smooth surface and the feet are just right
Now let’s make matcha buttercream filling with low sugar and a rich matcha flavour
Heat the cream over a low heat, pour in the matcha powder and mix well
turn off the heat after a simmer
pour in the white chocolate
until completely melted and become a delicate ganache
Chill in the fridge for half an hour. Add the butter
mix on medium speed until the matcha buttercream is creamy and airy
no extra sugar is needed due to the sugar in white chocolate
Pair the macarons according to the size
Use a small round nozzle and squeeze the matcha butter cream
Sandwich the two pieces a little
Store in the fridge for 24 hours before serve
Belows are the most common problems while making macarons
The shell is cracked, mainly because the skin of the surface is not dried
the oven temperature is relatively high, the egg whites are not in firm or stiff stage
don’t tap the baking pan to remove the air bubbles
Hollow inside - the meringue and almond meal mixture is not mixed thoroughly
No feet-it is because the almond meal mixture is overmixed
the drying time is too long to cause the skin of is too hard
Crispy shell is due to that the almond meal mixture is overmixed, or too long baking time
A perfect macaron has nice feet
both the bottom and surface are very smooth
no hollow and no cracking
Macarons can be stored in an sealed container in fridge for about 7 days
or up to one month if frozen.
I hope you can also make your favorite macarons at home
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See you next time