The opportunity to share my love of baking at one of
Since the weekend just past – the class covered classic macaron flavours like chocolate, coffee, vanilla and hazelnut – I’ve received a few emails asking how the main recipe can be adapted for matcha macarons. It’s a super easy variation that requires no change in quantities of the key ingredients, only that of the flavouring. So here it is, a token of my appreciation to all the lovely ladies (and occasional gentleman) I've had the great pleasure of getting to know a little better over the past few months.
Yield: About 36 pairs, depending on the size they are piped
Follow method as set out on pages 1 to 3. At step 6, stir in 1 Tbsp (level) of matcha (in lieu of vanilla). At step 14, pipe on a dollop of Matcha Buttercream or some other complementary filling.
Yield: Enough to fill at least 36 pairs of macarons, depending on the size of the macarons
Follow method for classic buttercream as set out on page 7. To flavour, make the following: Stir 1 Tbsp (level) of matcha together with 1 Tbsp hot water until the paste is smooth. Once cooled, add to the buttercream (see step 5).My personal preference is to sandwich the matcha macarons with sweetened chestnut puree - the richness of the latter is nicely balanced by the grassy, herbaceous character of the former.