Italian Matcha Macaron (no Pigment Version)

Italian Matcha Macaron (no Pigment Version)

by Fanxin 0521

4.7 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Macaron is a nobleman in French style, except for the material part, its colorful and lovely shape! This macaron is carefully prepared by me personally, with a high success rate and a great taste! Mainly not sweet enough to lose teeth. Read the recipe carefully and believe you will succeed. "

Ingredients

Italian Matcha Macaron (no Pigment Version)

1. First, mix A powdered sugar and A almond powder through a sieve.

Italian Matcha Macaron (no Pigment Version) recipe

2. Then add A matcha powder, sieve, and mix well.

Italian Matcha Macaron (no Pigment Version) recipe

3. Continue to pour A egg white.

Italian Matcha Macaron (no Pigment Version) recipe

4. Mix well with a spatula, and be sure to cover with plastic wrap ~ set aside. So as not to air dry.

Italian Matcha Macaron (no Pigment Version) recipe

5. Put C water and C white sugar into a small milk pot. Let the guy boil the sugar and don't shake it. Shaking will turn back the sand. The boiled temperature is 117 and it can be removed from the fire. Tip: When the sugar is boiled at about 60 degrees, you can beat the B egg white and B white sugar until the moist foaming.

Italian Matcha Macaron (no Pigment Version) recipe

6. Pour the boiled syrup at about 118 degrees into the moist foaming meringue. While chamfering, beat with a whisk at low speed for about 8 minutes between wet and dry foaming. There are obvious lines.

Italian Matcha Macaron (no Pigment Version) recipe

7. Divide the whipped meringue above 2 to 3 times and slowly mix into step 4. Technique: Just cut and mix.

Italian Matcha Macaron (no Pigment Version) recipe

8. Continue cutting and mixing until you can't see all the meringue.

Italian Matcha Macaron (no Pigment Version) recipe

9. Put a thick piping bag into a round piping mouth with a diameter of about six millimeters, and place it in the cup.

Italian Matcha Macaron (no Pigment Version) recipe

10. Pour slowly into the lake. Try to pour it evenly, so as not to generate air in the center, which will be generated when you squeeze.

Italian Matcha Macaron (no Pigment Version) recipe

11. This is a 28×28 three-energy gold plate, which can be squeezed into two plates. I put a silicone pad on it.

Italian Matcha Macaron (no Pigment Version) recipe

12. The second set. This time the batter has a better blend, and there are almost no extra small bubbles. If there are small bubbles, just pick them up with a toothpick. Or tap the bottom of the baking pan.

Italian Matcha Macaron (no Pigment Version) recipe

13. This is the state after cooling the good skin... Tip: (There are many ways to cool the skin. If it is in summer, it is easier. If it is in winter, I suggest putting the oven to ferment the skin.) The surface does not stick to a hard layer. The shell is fine.

Italian Matcha Macaron (no Pigment Version) recipe

14. Preheat the oven 180 degrees for 8 minutes in advance. 160 degrees for another 15 minutes. Beautiful skirt. The macarons are ready and let cool for later use.

Italian Matcha Macaron (no Pigment Version) recipe

15. Next, let's make matcha inset. Soften the butter in advance, press it down with your fingers, and there will be a soft pit.

Italian Matcha Macaron (no Pigment Version) recipe

16. Then you can break up the delicately. spare.

Italian Matcha Macaron (no Pigment Version) recipe

17. Heat the cream on a low heat at 60 degrees, remove from the heat, pour in the matcha powder and white chocolate and stir well. Cool down to about 39 degrees.

Italian Matcha Macaron (no Pigment Version) recipe

18. Pour the above liquid into the beaten butter in 2 times, and pour evenly each time.

Italian Matcha Macaron (no Pigment Version) recipe

19. Put the filling into the piping bag. You can use the piping nozzle or not to install the round piping nozzle, I didn't install it. Take a macaron shell and squeeze the matcha inset as shown in the picture, and then cover it with a same size.

Italian Matcha Macaron (no Pigment Version) recipe

20. Put the filling into the piping bag. You can use the piping nozzle or not to install the round piping nozzle, I didn't install it. Take a macaron shell and squeeze the matcha inset as shown in the picture, and then cover it with a same size.

Italian Matcha Macaron (no Pigment Version) recipe

21. The matcha macaron is ready.

Italian Matcha Macaron (no Pigment Version) recipe

22. Share a group of pictures.

Italian Matcha Macaron (no Pigment Version) recipe

23. It is recommended to use Japanese matcha, the quality of domestic matcha is not good enough.

Italian Matcha Macaron (no Pigment Version) recipe

Tips:

In fact, it is not difficult to make macarons to master a few difficult points.
1- Egg whites should be kept at room temperature as much as possible, which means that eggs should not be refrigerated.
2- The finest almond flour is best to be sieved and sifted.
3- Almond flour should not be damp, too much humidity will cause failure rate.
4- Try to choose toner, water-soluble pigments will increase the humidity of the dough
5- To beat the egg whites, read the recipe carefully and compare the pictures.
6- It doesn't matter if the powdered sugar can be ground or purchased.
7- Liangpi is the most important thing, it should be cold until the surface is not sticky to the touch.
8-The temperature and time of the oven are for reference only. You can learn from me when the skirt appears at 160 degrees to see if the color is darker, you can lower it, depending on the temperature of your own oven.

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