The Martha Stewart way…
I made some of these for Valentines Day, but those turned out like flat piles of XXXX. So I was determined to get it right; I was so determined I even bought a new mixer. I actually tried a variety of recipes even though I’m sure the people who posted those recipes were all successful, but some portions ended up too liquid or too thick (although it’s probably my issue). In the end I found the Martha Stewart Recipe for Almond Macarons and integrated the Matcha myself. After countless attempts, I was finally rewarded with “decent” looking macarons. I’m sure a few more times and I could whip these babies up pretty quick, but this was my first successful batch!
**For the about 60 Macaron Shells (i.e. 30 Macarons)
– 1-3/4 cup of Confectioners’ Sugar
– 1 tbsp of Matcha Powder (You can add more depending on taste)
– 1/4 tsp Pure Vanilla Extract
– 1-1/2 cup of Almond Flour/Meal
– 3 large eggs (You just need the Whites!)
– Pinch of Salt (The past few tries I didn’t add this, and actually…it makes quite a difference!)
– 1/4 cup of Granulated Sugar
**For the Dark Chocolate Ganache
– 1 cup of Heavy Cream
– 250g of Dark Chocolate (I just used a bar of Lindt 70% Dark Chocolate)
1. Pre-heat oven to 300 degrees F.
2. Sift Confectioners’ Sugar and Almond Flour/Meal into a bowl, whisk together well and set aside.
3. Take two baking sheets with parchment paper or non-stick baking mats, and mark circles about 1-1/2 inches-wide. You don’t have to do this, but it keep the sizes of the macarons more uniform so you can match them up easier later.
4. In the bowl of your electric mixer (with the Whisk Attachments), beat the Egg Whites on medium speed until they foam up and then add Salt. Gradually add in the Granulated Sugar, 1 tsp at a time, until the white reach medium-soft peaks (when you hold the bowl upside down, the white should not fall out!).
5. Transfer the Egg-White-Mixture into a large bowl and sprinkle half of the Sugar-Almond-Mixture on top. Use a rubber spatula to fold the Sugar-Almond into the Egg Whites until just incorporated.
6. Then add the Vanilla Extract and the remaining Sugar-Almond-Mixture, fold in the mixture until once again just incorporated. Now firmly tap the bottom of the bowl on a counter top or hard surface to eliminate any air bubbles.
7. Transfer the batter into a large pastry bag fitted with a 1/2 plain tip (Ateco #806 recommended). Then pipe the batter into the marked circles on baking sheets (make sure not to go off the edges).
8. Once you are done piping, place the baking sheets into the oven. Bake for 20 to 25 minutes until the macarons feel slightly firm to the touch and can be lifted off the parchment/baking mat (recommended to rotate halfway through baking).
9. While the macarons are baking, you can make the Dark Chocolate Ganache! Just heat the Heavy Cream in a small sauce pan just until boil (be sure to watch it because it WILL boil over the sides). Then add in the Dark Chocolate (remember to chop them into small pieces or flakes in order to melt evenly) and whisk the mixture together over low heat.
10. Let cool on the baking sheets for about 5 minutes, then transfer the parchment paper and macarons on to a wire rack (I just put it on a counter top because I didn’t have a rack) to cool completely.
11. Use a small spatula or butter knife to carefully lift the macarons off the parchment. Try to match the shells up with a similar sized shell. Spread 2 tsp of Dark Chocolate Ganache on the flat side of a half of the macaron (I actually used a pastry bag and piped the Ganache onto the flat side, makes the filling look more even).
12. Refrigerate for about 20 minutes so the macarons become firm (these can be kept for up to 2 days!)
A Bitter-sweet treat! It might take a lot of work to get right, but it’s definitely the perfect confection to make for someone special!