Recipe: green tea adzuki macarons
NaBloWriMo day 27.
World colliding: NaBloWriMo meets the Daring Bakers meets use real butter. Oy.
the daring bakers get stabby
The official line: The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
The unofficial line: I went with a tried and true recipe from Helen, my macaron expert. Sorry – I didn’t have time for screwing around with an unknown this month. I had a few hours before my flight to California, but I wanted to make some macs to take to my grandma for her birthday. Helen’s recipes never let me down. Never.
i like the matcha very mucha
blend the matcha green tea powder with the confectioner’s sugar
I’ve made green tea matcha macarons with passion fruit buttercream filling before. It is one of my favorite flavor combinations. I thought my grandma would enjoy those.
starting the macaronage
drying the discs of batter
But I needed a new flavor combination for the DB challenge and sweet red bean (adzuki) is a favorite Chinese flavor. I didn’t have a lot of time to experiment, so I used a can of sweetened red bean paste that can be found in most Asian grocery stores and mixed a 1:1 ratio of red bean paste with Swiss meringue buttercream.
sweet red bean paste
sweet red bean paste buttercream
The filling gets a bit of that grainy mouthfeel because of the bean paste, which is fine – but I think I might prefer more bean paste in the mix than buttercream next time. It’s all a matter of personal preference. While I like the red bean version, I think the passion fruit version is still my favorite.
piping the filling
boxing them up for grandma’s birthday
My grandma enjoyed the French macs. She, like me, prefers the matcha-passion fruit pairing. My aunt liked the matcha-red bean paste macs better. Variety is the spice of life. More than anything, it’s lovely to share these goodies with loved ones.
match green tea with red bean and passion fruit fillings (plus fresh passion fruits from todd and diane)
Green Tea and Adzuki Bean Macarons
adapted from Tartelette
110g blanched almonds
200g powdered sugar
2 tsps matcha (green tea powder)
100g egg whites, aged a day and brought to room temperature
1 cup adzuki Swiss meringue buttercream
Pulse almonds in a food processor until finely ground. Add powdered sugar and matcha powder. Pulse until well-blended. Whip the egg whites until foamy and gradually add the granulated sugar while whipping until a shiny meringue forms (but not too dry). Add the almond mixture to the meringue and quickly incorporate the mixture into the meringue while taking care not to overbeat. You want to achieve a batter that flows and “ribbons” for at least 5 seconds. Pour the batter into a piping bag fitted with a large plain piping tip (Ateco 809 or 807) and pipe small rounds onto a baking sheet lined with parchment paper. The rounds should be about 1 1/2 inches in diameter and at least an inch apart. Let the macarons sit for an hour to develop a hard shell (@8500 ft., this takes about 15 minutes for my arid climate). Preheat oven to 300°F and bake for 8-10 minutes (10 minutes for me). Remove from oven and let cool. Remove from parchment.
adzuki swiss meringue buttercream
1 cup Swiss meringue buttercream frosting
1 cup (250 g) sweet red bean paste (adzuki beans)
Mix together to make adzuki buttercream filling.
swiss meringue buttercream frosting
4 oz. egg whites
8 oz. sugar
8 oz. butter, room temperature
Combine egg whites and sugar in a Kitchenaid mixing bowl. Whisk constantly over a gently simmering hot water bath until 140°F is reached. Remove from heat. Place on mixer with whisk and whip until stiff. Turn down whip speed to 3rd and whip until cool to the touch (this takes a while – should be cooler than your hand). Change to a paddle and gradually add soft butter by tablespoon pieces. Mix to emulsify. Once desired consistency has been reached, add desired flavoring and mix well. Makes about 3 cups.
Assembly: Pipe buttercream onto a macaron and sandwich with a second macaron. Makes about 2 dozen.