GREEN TEA AND AVOCADO MACARONS
Posted on: Tuesday 15 July 2014 00:59
Posted on: Tuesday 15 July 2014 00:59
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This recipe is adapted from Sue's
recipe on Black Sesame Macarons! (I've tried Sue's Black
Sesame Macaron recipe and it is superb!)
GREEN TEA AND AVOCADO MACARONS
RECIPE
Makes approx. 25 macarons
INGREDIENTS
Macaron Shells:
- 125g icing sugar
- 115g almond meal
- 10g matcha green tea powder
- 100g egg whites (separated 24-48 hours in advance)
- 2 tbs water
- 125g caster sugar
Ganache Filling:
- 60g avocado puree
- 25ml thickened cream
- 100g white chocolate
Makes approx. 25 macarons
INGREDIENTS
Macaron Shells:
- 125g icing sugar
- 115g almond meal
- 10g matcha green tea powder
- 100g egg whites (separated 24-48 hours in advance)
- 2 tbs water
- 125g caster sugar
Ganache Filling:
- 60g avocado puree
- 25ml thickened cream
- 100g white chocolate
METHOD
Macaron Shells:
1.
Sift
almond meal, matcha green tea powder and icing sugar together through fine
sieve and set aside.
2.
Divide egg whites into two equal
portions (50 g each portion). Pour the first portion of egg white (50 g) into
the almond meal mixture. Don’t mix or stir them, just leave it as is.
3.
Put the water and caster sugar in a
heavy-base saucepan over medium-high heat. When the syrup starts to boil, place
the rest of egg white (50 g) into a clean mixing bowl and using the whip
attachment, whip egg white until soft peaks are formed. When the syrup reaches
118°C (on a thermometer), take it off the heat and let it cool down to 115°C
(or until the bubbles subside).
4.
While the mixer is still running,
slowly pour the sugar syrup down the side of the bowl. Be careful not to pour
the hot syrup onto the whip as it might spatter.
5.
Mix one third of the whipped egg white
into the almond meal mixture and combine them well using an electric beater.
Fold the rest of the whipped egg white into the almond meal mixture and mix
well, yet gently, until the batter is smooth. The batter should be thick, with
a magma-like consistency.
6.
Put the mixture into a piping bag fitted
with 1-cm plain tip (size #11). Pipe rows of 3cm rounds onto trays lined with
baking paper. You will need at least two trays for this recipe.
7.
Let the piped shells stand at room
temperature for 30-60 minutes to let a crust form. The time it takes for the
crust to form depends on the room temperature and humidity. You will know when
the macaron shells are good to go into the oven when the piped shells are dry
to touch without it sticking to your fingers.
8.
Preheat the oven to 160°C (fan-force or
convection oven, increase the temperature by 20°C if you’re using conventional
oven) for at least 15 minutes. Just before baking, turn the temperature down to
150°C and bake the macarons for 15 minutes.
9.
Lift the baking paper sheets off the
baking tray to the cooling rack and let it cool completely before removing
macarons.
10. Pair up similar sized macaron shells and sandwich them
with chilled avocado and white chocolate ganache.
11. Store macarons in airtight container in the fridge.
Macarons taste better after they are chilled overnight in my opinion (:
Ganache Filling:
1. Bring cream to the boil in a small saucepan over medium heat.
Remove it from heat as soon as it comes to the boil (when bubbles start to appear
on the edge of the saucepan).
2. Chop the white chocolate up into small pieces and place in a
separate bowl.
3. Pour hot cream onto chocolate. Leave it for about 10-20
seconds. Stir the chocolate and cream mixture until melted and smooth.
4. Add avocado puree to the white chocolate cream mixture and mix well.
5. Chill the ganache at least an hour before using.
5. Chill the ganache at least an hour before using.