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Matcha Macaron with Buttercream｜Table diary 식탁일기's recipe transcript

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식탁일기 table diary

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Ingredients

(A) Almond poodle : 50g
(A)粉砂糖 : 48g
(A)抹茶パウダー : 3g
(B)砂糖 : 60g
(B)卵白 : 50g
(C)水 : 16g
(C)砂糖 : 55g
無塩バター : 90g
卵黄 : 2個
抹茶パウダー : 5g

Time required

40minutes

Procedure

1) prepare the powder 00:09
Sieve (A) twice and put in a bowl.
2) make macaron dough 00:29
Put (B) in a bowl.
Mix with a whisk.
Put it in a pan with hot water (not listed) and mix to dissolve the sugar.
Mix with a hand mixer to make a firm meringue.
Add 1 in 2 batches, and mix each time with a cutting motion with a rubber spatula.
Spread the dough out in a bowl and bring it together.
3) squeeze 02:23
Put 2 in a piping bag.
Squeeze into a size of about 3 cm on a baking sheet lined with a cooking sheet.
Tap the bottom of the baking sheet.
Leave to dry for 30 minutes to 1 hour.
4) 焼く 03:08
3を予熱したオーブンで150度10分焼く。
5) クリームを作る 03:23
小鍋に(C)を入れて弱火にかけて沸騰させる。
卵黄をボウルに入れてハンドミキサーで混ぜ、熱した(C)を加えながら混ぜる。
無塩バターを3回に分けて入れ、その都度ハンドミキサーで混ぜる。
ゴムベラで少量とって抹茶パウダーを入れて混ぜ、ボウルに戻し入れて混ぜる。
6) クリームをはさむ 05:12
5を絞り袋に入れる。
4にクリームを絞り出し、上から4を挟む。
7) 仕上げる 05:43
6を容器に入れる。
冷蔵庫で2時間〜一晩冷やして完成。

Point

・A recipe for matcha macaroons with butter cream that even beginners can easily make at home.
・In step 2, set the speed of the hand mixer to 4 out of 5 steps.
・During step 3, the dough will be flattened by tapping the bottom of the baking sheet.
・Preheat the oven to 150 degrees.
・Bring the unsalted butter to room temperature.
・The time required to dry for 30 minutes to 1 hour and the time to cool in the refrigerator for 2 hours to overnight are not included in the required time.