Matcha Raspberry Macarons
This past summer I was invited to be featured in an alumae profile on the St. Kate's website. One longer-than-expected interview later, I got word that there was interest in a longer article for the school magazine accompanied by a photoshoot. *hair flip* No big deal, I do that all the time.
Several email exchanges later, the people involved with this project and I decided it would be best for the photos if I made more than one dessert, and we thought something with St. Kate's colors would be a nice addition. I was also asked to make something representative of me--the primary thing I enjoyed making.
What was that, though?
After my schooling in France and all my experience with French entremets and plated desserts, I could no longer confidently say that my favorite or go-to thing was a layer cake. I've always loved Asian flavors but don't necessarily specialize in Asian desserts or techniques. I like things to be complex and intricate, but also accessible in a home kitchen.
And with that brainstorm, I had it: Matcha Raspberry Macarons.
In the same way that all of my varied experiences contribute to the person I am today, all of the things I enjoy about pastry can be added up into this macaron. French technique? Check. Asian flavors? Check. Somehow complex and simple? Check and check.
Also lets be honest--have you seen this dessert? Cutest thing ever. Absolutely adorable.
As Rebecca, my talented photographer, set up all of her photography equipment and Molly bustled around my kitchen moving flower vases and adjusting my outfit, the Matcha Raspberry Macarons that I had made earlier on in the day as props perched on the counter, tempting us to skip all the necessary steps and just dive in.
The idea behind the photoshoot was to capture me in the kitchen baking (so we did actually have to wait to eat everything), and then sharing the treats with my friend and alumn Alex. She patiently sat in the background waiting to be in front of the camera and finally eat some dessert as I choppily progressed through the steps of making and decorating a Lemon Lavender Cake--stopping and starting frequently as to adjust positions and wait for the camera to be ready.
Never has it ever taken me over an hour to make the buttercream and frost a single six inch cake!
And by the way, who knew smiling was so exhausting?! After three hours I wanted to curl up in bed and make myself into a burrito with my blankets.
Without further ado, here is my recipe for Matcha Raspberry Macarons! It may seem a bit daunting, especially if you have never made a macaron shell before. If you would like some moral support or advice, please feel free to email me or leave a comment below.
Thank you again to Alex, Rebecca and the whole Marketing and Communications team at St. Kate's for the wonderful opportunity and excuse to spend an entire day in the kitchen with friends. *All photos were taken by and belong to Rebecca of By Rebecca Studios.
Egg Whites 220g/ 7x whites
Powdered Sugar 300g/ 2 ½ c
Almond Flour 300g/ 3c
Water 75g/ 5T
Sugar 300g/ 1 ½ c
Matcha 15g/ 1T
Combine the water and sugar in a small saucepan and begin heating over medium heat. Simultaneously, whisk half of the whites in a stand mixer on medium speed until the whites become frothy. When the sugar has reached 118 degrees Celsius, pour it into the whites on low speed—aiming for the side of your bowl so the hot sugar doesn’t touch the whites directly. Increase the speed of your mixer to medium-high and continue to whip until you have created a medium-stiff peaked meringue that is only slightly warm to the touch.
While your whites are whipping, combine your powdered sugar, almond flour, matcha and remaining egg whites in a large bowl. Mix with a spatula until you have a homogenous paste. (If you don’t have the color or taste you desire, you can add more matcha powder as well as green food coloring).
When your whites are ready, fold 1/3 of the meringue into the almond flour paste. Continue folding in your whites until everything is combined—being careful not to over mix. Pipe your macaron batter onto sheets lined with parchment paper or silpat. (I like to use a template under the silpat so all my shells end up the same size!) Allow the piped shells to dry at room temperature for 30 minutes.
Bake 1-2 trays at a time for 11 minutes at 300-310 degrees Fahrenheit. Macarons can be tricky, so you may need to adjust the time or temperature depending on your oven. Allow to cool before removing from the pan and matching like sized shells.
Water 50g/ 4T
Sugar 140g/ 10T
Egg Yolks 40g/ 2 yolks
Eggs 100g/ 2 eggs
Butter 400g/ 3-4 sticks
Matcha To Taste
Bring the water and sugar to a boil while simultaneously whipping the eggs and egg yolks in a stand mixer. When the sugar has reached 118 degrees Celsius, pour it in a slow stream into the beating eggs. Continue to whip until cool.
Add in the butter one piece at a time, then add in the matcha. Place the buttercream into a piping bag with a star tip and either pipe one large dollop into the center and sandwich the shells together directly, or alternate four small points near the edges and place raspberries between each of the buttercream points. Sandwich the top shell on and refrigerate or freeze overnight for best results.
1 batch Matcha Macarons
1 batch Matcha Buttercream
Match up like sized macaron shells. Select one of each pair as the bottom, and place four raspberries around the edges, equally spaced apart.
Using a plain or star tip, pipe points of matcha buttercream between the raspberries, and then a small amount in the middle.
Add a bit of raspberry jam to the middle, then place a fifth fresh raspberry on top of the jam.
Sandwich the second macaron shell on top of the base, and either leave as is or decorate the top of the shell to your taste. I like adding another fresh raspberry, a bit of buttercream and some gold or silver leaf to make it extra fancy, but you could get away with just a dusting of matcha powder if you like!
Store in the refrigerator and consume within 2 days of finishing.