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Matcha Macaron ｜ Emojoie Emojowa's Recipe Transcription

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Emojoie

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Ingredients

(A) Almond powder : 75g
(A) Powdered sugar : 75g
(A) Matcha (for dough) : 4g
Egg white : 70g
Granulated sugar (for dough) : 60g
(B) Granulated sugar (for cream) : 50g
(B) Water : 30g
Unsalted butter : 100g
Matcha (for cream) : 3g

Time required

60minutes

Procedure

1) Combine flour 00:15
Put (A) in a food processor, stir well until the matcha blends well, and shake.
2) Whisk egg whites to make dough 00:58
Whisk the egg whites, add granulated sugar little by little to make a hard meringue, put it in the flour of 1 and let it blend well.
3) Bake 02:12
Squeeze the dough on the top plate, dry it to the extent that you can touch it, bake it in an oven warmed to 140 ° C for 12 to 13 minutes, and cool it at room temperature.
4) Make cream 03:06
Warm (B) in a pan until it reaches 120 ° C.
Whisk the egg yolk with an electric whisk, add warm (B) little by little, and let the unsalted butter blend in several times.
Melt the matcha with a small amount of cream, return the dough to the rest of the cream and mix well.
5) Sandwich the cream 05:04
Squeeze the cream on the back of the baked macaroons and sandwich it with another macaron.

Point

The video uses a food processor, but a juicer is fine. Use either to make a fine powder.
The unsalted butter used in the cream should be softened at room temperature.
After squeezing the dough, if there are air bubbles, crush it with a toothpick to make it smooth.
For the dough, squeeze it on a wrinkle-free cooking sheet, or use a plate such as Silpat that can be squeezed directly and baked as it is.
Be sure to dry the squeezed dough. Depending on the humidity and temperature, it may take 1 to 3 hours. There is also a method of drying using the ventilation function of the oven.
The time required to dry the dough is not included in the time required.