Matcha Green Tea Macarons with Dragonfruit Cream Filling
@_kimskitchen_ developed this complex, but STUNNING recipe! These Matcha Macarons are gems of the pastry world--wow your friends!
* 1 cup + ½ T Almonds
, ground into flour
* 1½ cups powdered sugar
* 3 large egg whites, room temperature
* 1/4 cup + 2 T granulated sugar
Dragon Fruit Buttercream
* 8 T unsalted butter, room temperature
* 2 cups powdered sugar, sifted
* ¼ tsp sea salt
* 3-5 T heavy cream
Preheat oven to 300 F (148 C) degrees with rack in lower third. Sift together almond flour, powdered sugar, and matcha. Sift a second time.
1. In the bowl of a clean and dry stand mixer fitted with the whisk attachment, whisk the egg whites and granulated sugar gently to combine. Beat the egg whites and sugar on medium speed for 2 minutes. Increase the speed to medium-high and beat for an additional 2 minutes. Increase the speed once more to high and beat for 2 minutes longer. Your meringue should be very stiff and glossy and clump together in the beater. Tap the meringue out of the whisk.
2. Add your sifted dry ingredients to the meringue all at once. Use a rubber spatula to fold the meringue in a circle scraping the outside of the bowl, then cutting the flat side of the spatula through the center of the batter, pressing against the side of the bowl. Repeat this process until the batter reaches the consistency of molten lava as described above, 40 strokes.
3. Place a pastry bag (or large disposable plastic storage bag) fitted with a ⅜-inch round tip inside a glass or bowl. Transfer the batter to the bag and twist the top of your bag closed. Line two half-sheet baking sheets with parchment paper.
4. Pipe the batter into a ¾-inch round, swirling the tip, spacing the macarons 1-1½ inches apart. Tap the baking sheets firmly on the counter 2-3 times to release any air bubbles. Let rest for 20-30 minutes, until the macarons are dry to the touch and the batter doesn't stick to your finger.
5. Bake one sheet at a time until they have risen, and the tops no longer jiggle from the feet, 14 minutes. Let cool completely before filling. Once cool, make the buttercream below.
Dragon Fruit Buttercream
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed. With the mixer on low, slowly add the powdered sugar, Dragonfruit powder, Pure Vanilla Powder and salt. Beat until combined. Add the heavy cream, 1 tablespoon at a time to loosen until soft enough to pipe, but still sturdy. Fill a piping bag fitted with a ½-inch round pastry tip with the frosting.
2. Pair the macaron shells by similar size and shape. Pipe a dollop of frosting onto half the macarons, then gently make a sandwich with the paired macaron shell. Keep macarons in an airtight container in the fridge to ripen for 1-3 days before eating and bring to room temperature for 30 minutes before eating.
3. Spread the loooooove!