Strawberry & Matcha Macaroons
Strawberry Macaroons: Enjoy these delicious macaroons with a glass of our sparkling wine!
Ingredients:
210g Powdered Sugar
95g Almond Flour -finely ground
1 Teaspoon of Salt - divided in half 3 Egg Whites - at room temperature 50g Granulated Sugar
½ Teaspoon of Vanilla Extract
2 Drops of Pink Gel Food Colouring
Filling:
230g Unsalted Butter - at room temperature
360g Powdered Sugar
3 Tablespoons of Heavy Cream
1 Teaspoon of Almond or Vanilla Extract
1 Teaspoon of Jam
Quantity:
Approx. 30 Macaroons
Time:
Preparation: 30 minutes & Cooking: 20 minutes
Instructions:
Start by preheating your oven to 150˚C / 130˚C Fan / Gas Mark 2.
Using a food processor, mix together the almond flour, half a teaspoon of salt and the powdered sugar on low speed until it is very fine. Then using a sieve transfer the mixture from the food processor into a mixing bowl.
In a new bowl, use an electric mixer to beat the egg whites, adding the rest of the salt until little peaks are created. Slowly add the granulated sugar until it is evenly mixed throughout the mixture. Continue to beat the mix with the hand mixer until firm peaks are created, at this point the mixture should be stiff and should not move around when you turn the bowl.
Pour the vanilla extract into the mix and beat until this is fully mixed in, then add the food colouring.
Take your first bowl containing the almond flour mixture and use a spatular to gently fold approximately a third of this almond flour mixture at a time into the new egg white mixture you have created until the mixtures are fully combined. Continue to add the almond flour a third at a time, folding it in gradually until the batter falls into ribbons.
Following this add a few drops of the pink food colouring and continue to mix until the food colouring is evenly spread throughout the mixture.
Pop the mixture into a piping bag and carefully snip off 1cm from the end. Start piping small circles around 3cm wide onto the baking paper, leaving a little bit of room between each circle.
In order to remove any air bubbles, tap the baking sheet on your kitchen surface a few times.
Leave these for 30 - 60 minutes, until the macaroon halves are dry to touch.
Then pop the macaroons in the oven for 15 - 17 minutes.
To create the filling, mix together the butter, sugar, heavy cream, jam and extract of your choice until the mixture is smooth. Fill the pipping bag with the cream filling and pop this to the side.
Remove the macaroons from the oven and allow them to cool completely. Carefully turn the macaroons over (flat side up) and add the cream filling. Place the other half of the macaroon on top of the base and cream filling and gently press down. Repeat this step until all macaroons are paired and filled.
Leave the macaroons in a sealed container for a day to bloom.
Matcha Macaroons: Enjoy these delicious macaroons with a glass of our sparkling wine!
Ingredients:
210g Powdered Sugar
95g Almond Flour - finely ground
1 Teaspoon of Salt - divided in half 3 Egg Whites - at room temperature 50g Granulated sugar
½ Teaspoon of Vanilla Extract
2 Drops of Green Gel Food Colouring
1 Teaspoons of Matcha
Filling:
230g Unsalted Butter - at room temperature
360g Powdered Sugar
3 Tablespoons of Heavy Cream
1 Teaspoon of Matcha
1 Teaspoon of Almond or Vanilla Extract
Quantity:
Approx. 30 Macaroons
Time:
Preparation: 30 minutes Cooking: 20 minutes
Directions:
Start by preheating your oven to 150˚C / 130˚C Fan / Gas Mark 2.
Using a food processor, mix together the almond flour, half a teaspoon of salt and the powdered sugar and all the matcha powder on low speed until it is very fine. Then use a sieve to transfer the mixture from the food processor into a mixing bowl.
In a new bowl, use an electric mixer to beat the egg whites, adding the rest of the salt until little peaks are created. Slowly add the granulated sugar until it is evenly mixed throughout the mixture. Continue to beat the mix with the hand mixer until firm peaks are created, at this point the mixture should be stiff and not move around when you turn the bowl.
Take your first bowl containing the almond flour mixture and use a spatular to gently fold approximately a third of this almond flour mixture at a time into the new egg white mixture you have created until the mixtures are fully combined. Continue to add the almond flour a third at a time, folding it in gradually until the batter falls into ribbons.
Following this pour the vanilla extract into the mix and beat the mixture until the extract is fully mixed in, then add the food colouring.
Pop the mixture into a piping bag and carefully snip off 1cm from the end. Start piping small circles around 3cm wide onto the baking paper, leaving a little bit of room between each of the circles.
In order to remove any air bubbles, tap the baking sheet on your kitchen surface a few times.
Leave these for 30 minutes to an hour until the macaroon halves are dry to touch.
Then pop the macaroons in the oven for 15 - 17 minutes.
To create the filling, mix together the butter, sugar, heavy cream, matcha and extract of your choice until the mixture is smooth. Fill the pipping bag with the cream filling and put this to the side.
Remove the macaroons from the oven and allow them to cool completely. Carefully turn the macaroons over (flat side up) and add the cream filling. Place the other half of the macaroon on top of the base and cream filling and gently press down. Repeat this step until all macaroons are paired and filled.
Leave the macaroons in a sealed container for a day to bloom.