matcha macaron with black sesame mascarpone
adapted from cookpad (in japanese)
80 g (about 2) egg whites
60g granulated sugar
80g almond flour
120g confectioner’s sugar
1tbsp matcha powder
(I didn’t measure this out)
ground black sesame
mix the almond flour, confectioner’s sugar, matcha powder and set aside
while gradually adding the granulated sugar to the eggs, beat to an italian meringue.
fold in the flour mixture to the meringue
(careful of over mixng!)
pipe the mixture in to 3 inch circles
pre heat the oven to 392 F
let the shells rest for 30 min.
bake the macarons for 3 min at 392 F
(this will make the shells into their puffy state)
lower to 302 F and bake for 10 ~ 15 min.
mix everything together and taste test to the sweetness desired
It went pretty well for my first time making macarons. oh apparently using eggs that are left at room temp. for a day make the shells less chewy. Anyways, the baking process works really well for making perfectly round macaron shells! But I was kind of whatever when piping the shells so very few were round and I had a hard time finding partners
sweetened mascarpone tastes delicious!! but adding the ground black sesame seeds didn’t really do anything… it needs to be powder