Thursday, 12 June 2014

J’aime le macaron - Matcha Macaron with Matcha Red Bean Filling

Since my 5th trip to Japan is 5 weeks away, I start getting really excited about it and keep looking and planning what I’m going to buy or eat when I get there. I have to say I’m a big fan of Matcha (Green Tea) and red bean, anything sweet have these ingredient will immediately catch my eyes. And as you know those ingredient is also a very tradition and common in Japanese cultural. I would say no one make better confectionary than Japanese when it involve matcha and red bean, it is like a perfect match when you put them together. The bitterness of matcha neutralised the sweetness of red bean, so I thought to make a fusion style of French crossover Japanese Matcha Macaron with Matcha and Red Bean Filling.
This has become one of my favourite flavours, I love how the bitterness of Matcha balance so well with the sweet macaron shell and also the fluffy filling and the crunchy shell make a really good combination as usual. It is a pretty mild combination for people who are not a typical sweet tooth but still love dessert like me. Usually I think macaron goes well with coffee but for this particular flavour, I would recommend you have a cup of traditional Japanese Sencha or Matcha.
Also I’m getting really excited about this coming trip to Japan and I have planned couple of the famous cake shop and café to try the cakes there. I cannot wait to get more inspiration when I get there and more importantly mid years sales time!!!!!!!!!!
Hope you enjoy this French Japanese Fusion Macaron.


Macaron Shell                         
100g Almond Meal
100g Icing sugar
80g Egg white
25ml Water
80g Sugar
1 Tablespoon matcha/Green Tea Powder

Matcha / Red Bean Butter cream

2 egg yolk
80g sugar
150g Butter, softened, cubed
25ml Water
1 tablespoon Matcha Powder
100g Red Bean Paste

1) Sift the almond meal, icing sugar and Matcha Powder together and well combined.
2) Mix 40g egg white with the dry ingredient until it become thick paste.
3) Put water and sugar into a pot and heat with medium heat.
4) Use a thermometer; once the sugar syrup reaches 112C, start beat the egg white until it forms a soft peak.
5) Once the sugar syrup reach 118C, slowly pour the syrup from the side into egg white while keep beating at high speed until it forms glossy medium peak meringue. (Be careful for the hot syrup)
6) Fold in 1/3 meringue with the almond meal paste. Repeat until all the meringue mix in with the almond paste.
7) Keep Gently fold in the batter until the batter can slowly sink in and flatten in 30 seconds. (Be careful not to over mix the batter, as the mixing time is less need for Italian meringue)
8) Transfer to pipping bag and pipe over stencil through baking paper.
9) Let the macaron air dry for at least 30-60 minutes.
10) Pre heat the oven to fan forced 150C, 10 minutes before baking.
11) Put macaron at the bottom rack and bake for 11 minutes. Transfer to rack to cool down. Pair the macaron with similar size.
12) For butter cream, beat the egg yolk until it turns to pale yellow colour.
13) Cook syrup until 118C, slowly pour from the side into egg yolk mixture.  Continue to beat in high speed until thick and creamy.
14) Once the egg yolk cool down to room temperature, slowly add in butter and beat at high speed until light and fluffy.
15)Measure 150g butter cream out and beat with matcha powder into butter cream and beat until it well combined.
16) Beat the rest of butter cream with 100g red bean paste until well combined.
17) Transfer the butter cream into pipping bag and pipe onto the macaron. Sandwich the macaron.

Bon Appetite.